Healthy Coffee Angel Food Cake Recipe

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Healthy Coffee Angel Food Cake Recipe

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4 1 1
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A special dessert that tastes great with minimal calories can be hard to find, but Patricia Bristow has one for you! The Saint Louis, Missouri cook shares her mother’s recipe for a tender cake with a subtle coffee flavor. It’s sure to be hit!
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 12 egg whites
  • 2 tablespoons instant coffee granules
  • 2 tablespoons boiling water
  • 1-1/4 cups cake flour
  • 3/4 cup sugar
  • 1 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a small bowl, dissolve coffee granules in boiling water; set aside. Sift flour and sugar together twice; set aside.
Add the cream of tartar, extracts, salt and coffee mixture to egg whites; beat on medium speed until soft peaks form. Gradually add brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12 servings.
Originally published as Coffee Angel Food Cake in Light & Tasty October/November 2007, p49

Nutritional Facts

1 slice: 172 calories, 0 fat (0 saturated fat), 0 cholesterol, 159mg sodium, 38g carbohydrate (26g sugars, 0 fiber), 5g protein.

  • 12 egg whites
  • 2 tablespoons instant coffee granules
  • 2 tablespoons boiling water
  • 1-1/4 cups cake flour
  • 3/4 cup sugar
  • 1 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a small bowl, dissolve coffee granules in boiling water; set aside. Sift flour and sugar together twice; set aside.
  2. Add the cream of tartar, extracts, salt and coffee mixture to egg whites; beat on medium speed until soft peaks form. Gradually add brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12 servings.
Originally published as Coffee Angel Food Cake in Light & Tasty October/November 2007, p49

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sgronholz User ID: 1473861 232530
Reviewed Sep. 8, 2015

"This angel food cake was very good! We enjoyed the hint of coffee flavor; however, I did make it a little "unhealthy" by adding a drizzle of chocolate glaze (which my husband appreciated!) Because it's just the two of us, I cut the recipe in half and baked it in a loaf pan. This cake is a nice ending to a filling meal!"

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