Directions:
- Preheat oven to 325°.
- Sift together flour, 1/2 cup sugar, and 2 tablespoons espresso powder(push through sieve). Stir again, set aside.
- In a small bolw, mix remaining 1 tablespoons espresso powder with 1 teaspoons hot water. Stir in vanilla and almond extracts. Set aside.
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.38 Kcal (249 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 78.16mg | 3% | |
| Potassium | 75.14mg | 2% | |
| Total Carbs | 11.7g | 4% | |
| Sugars | 11.31g | 45% | |
| Protein | 2.72g | 5% | |
| Calcium | 2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 148.05 Kcal (620 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 194.88mg | 3% | |
| Potassium | 187.34mg | 2% | |
| Total Carbs | 29.18g | 4% | |
| Sugars | 28.19g | 45% | |
| Protein | 6.79g | 5% | |
| Calcium | 4.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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