Espresso Angel Food Cake

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 1 1/4 cups sifted whole wheat pastry flour
• 1 1/2 cups sugar, divided
• 3 tablespoons instant espresso powder, divided
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 12 egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 325°.
• 2 sift together flour, 1/2 cup sugar, and 2 tablespoons espresso powder(push through sieve). stir again, set aside.
• 3 in a small bolw, mix remaining 1 tablespoons espresso powder with 1 teaspoons hot water. stir in vanilla and almond extracts. set aside.
• 4 in a large bowl or standing mixer, beat egg whites until foamy. add cream of tartar and salt. beat until soft peaks form. add remaining 1 cup sugar and beat until egg whites are firm but not dry. beat in liquid espresso mixture.
• 5 sift 1/3 of flour mixture onto egg whites, and, with a rubber or silicone spatula, gently fold into whites. add remaining flour in two batches, folding in gently after each addition. turn batter onto an ungreased 10-inch tube pan. bake until browned and firm, 50 to 60 minutes.
• 6 invert cake (in pan) on a cooling rack and let cool completely, at least one hour. run a long, thin, sharp knife between the cake and the pan to loosen; remove cake. keep covered, at room temperature, up to 1 day.