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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Fat-free, absolutely delicious and with a teeny whole grain secret! It's the best coffee cake anyone on a diet will ever eat! Ingredients:
1 tbsp unsweetened cocoa |
1 tsp ground cinnamon |
1 tbsp sugar |
1/2 cup cake flour |
1/2 cup whole wheat pastry flour |
2 tbsp instant espresso |
12 medium egg whites (about 1 1/2 cups) |
1/4 tsp table salt |
3/4 cup superfine sugar |
1 tsp vanilla extract |
Directions:
1. Heat oven to 350°F.
2. In small bowl whisk cocoa, cinnamon and 1 tbsp sugar until blended.
3. In another bowl, combine flours and espresso powder.
4. Coat the bottom of a tube pan with cooking spray and sprinkle lightly with half the cocoa mixture.
5. In a stand mixer or with hand beaters on medium, beat whites until very frothy.
6. Slowly add salt and sugar until well incorporated and eggs are stiff and glossy.
7. Beat in vanilla, then remove from mixer.
8. Gently fold flour mixture into the whites, one third at a time, until just incorporated.
9. Spoon half egg-white mixture into the pan, then sprinkle with remaining cocoa mixture.
10. Top with remaining batter.
11. Bake 50 minutes.
12. Invert onto a rack and cool completely.
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