cat lover
09-26-2006, 08:31 AM
1/4 cup unsweetened cocoa powder
1/4 cup hot, strong coffee
1 1/4 cup sugar
1/4 cup sifted cake flour
1/4 tsp salt
12 egg whites
1 tsp cream of tartar
Preheat oven to 350. In a bowldissolve cocoa in coffee andset aside to cool at room temperature. In another bowl combine 1/2 cup sugar, flour and salt.
Place egg whites in large mixing bowl and set it over a larger bowl of hot water. Stir for several minutes till egg whites come to room temperature. Beat egg whites until frothy. Add cream of tartar and continue beating till soft peaks form. Gradually add remaining sugar and beat till stiff peaks form. Do not overbeat!Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Stir approximately 1 cup of egg white mixture into the coffee mixture. Fold it back into the egg white mixture till combined. Pour the batter into a springform cake pan. Smooth the top and run a small knife through the batter to remove any air pockets. Bake for 50 to 60 minutes or till the top springs back when lightly touched. Allow cake to sit in pan until nearly cool. With a knife, loosen the edges and invert the cake onto a serving platter.16 servings
Per Serving
Calories: 86 cals
Fat: 0.0 g
Carbohydrates: 20.0 g
Protein: 3.0 g
Cholesterol: 0.0 mg
Sodium: 60 mg
Saturated Fat: 0.0 g
1/4 cup hot, strong coffee
1 1/4 cup sugar
1/4 cup sifted cake flour
1/4 tsp salt
12 egg whites
1 tsp cream of tartar
Preheat oven to 350. In a bowldissolve cocoa in coffee andset aside to cool at room temperature. In another bowl combine 1/2 cup sugar, flour and salt.
Place egg whites in large mixing bowl and set it over a larger bowl of hot water. Stir for several minutes till egg whites come to room temperature. Beat egg whites until frothy. Add cream of tartar and continue beating till soft peaks form. Gradually add remaining sugar and beat till stiff peaks form. Do not overbeat!Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Stir approximately 1 cup of egg white mixture into the coffee mixture. Fold it back into the egg white mixture till combined. Pour the batter into a springform cake pan. Smooth the top and run a small knife through the batter to remove any air pockets. Bake for 50 to 60 minutes or till the top springs back when lightly touched. Allow cake to sit in pan until nearly cool. With a knife, loosen the edges and invert the cake onto a serving platter.16 servings
Per Serving
Calories: 86 cals
Fat: 0.0 g
Carbohydrates: 20.0 g
Protein: 3.0 g
Cholesterol: 0.0 mg
Sodium: 60 mg
Saturated Fat: 0.0 g