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Mocha Angel Cake with Chai-Spiced Cream

Mocha Angel Cake with Chai-Spiced Cream

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Rated: 2
  • Makes: 12 servings
  • Prep 20 mins
  • Bake 30 mins
  • Stand 30 mins
  • Carb Grams Per Serving: 26

Ingredients

  • 1 1/4 cups egg whites (8 to 10 large)
  • 3/4 cup sifted cake flour or sifted all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon instant espresso coffee powder or crushed instant coffee crystals
  • 1 1/4 teaspoons cream of tartar
  • 1/2 teaspoon vanilla
  • 2/3 cup granulated sugar*
  • 1 recipe Chai-Spiced Cream (see recipe below)
  • 12 chocolate-covered coffee beans (optional)

Directions

  1. In a very large bowl, let egg whites stand at room temperature for 30 minutes. Meanwhile, sift flour, powdered sugar, cocoa powder, and espresso powder together three times; set aside.
  2. Adjust baking rack to the lowest position in oven. Preheat oven to 350 degrees F. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
  3. Sift about one-fourth of the flour mixture over beaten egg whites. Fold in gently. Repeat, folding in remaining flour mixture by thirds. Spoon into an ungreased 10-inch tube pan. Using a table knife, gently cut through batter to remove any large air pockets.
  4. Bake on the lowest oven rack for 30 to 35 minutes or until top springs back when lightly touched. Immediately invert cake in pan; let stand until completely cool. Loosen side of cake from pan; remove cake.
  5. Spoon Chai-Spiced Cream in small mounds around the edge of the top of the cake. If desired, top each mound with a coffee bean.

Tip

  • * We do not recommend sugar substitutes for this recipe.

Chai-Spiced Cream

Ingredients

  • 1/2 of an 8- ounce container frozen light whipped dessert topping, thawed
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cinnamon
  • dash ground cloves
  • dash nutmeg
  • dash ground black pepper
  • dash ground ginger

Directions

  1. Place thawed light whipped dessert topping, in a medium bowl. Add ground cardamom, ground cinnamon, ground cloves, ground nutmeg, ground black pepper, and ground ginger. Fold gently to combine. Makes about 1-1/2 cups.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 137 cal., 1 g total fat (1 g sat. fat), 43 mg sodium, 26 g carb. (17 g sugars), 4 g pro.

Diabetic Exchanges

Other Carb (d.e): 1.5