* Exported from MasterCook * Espresso Cake (Ada) Recipe By : ADA: Skim the Fat, a cookbook, 1995 Serving Size : 12 Preparation Time :0:00 Categories : American Diabetes Association Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Cake flour 1 1/4 c Powdered sugar 12 lg Egg whites 4 tb Instant espresso granules 1 1/2 ts Cream of tartar 1/4 ts Salt 1 1/2 ts Vanilla extract 1 1/4 c Granulated sugar Mocha Icing: 2 ts Instant espresso powder 3 ts Cocoa powder -- divided 2 tb Water -- hot 1 1/2 c Powdered sugar Sift cake flour and 1-1/4 cups of powdered sugar together in a small bowl. Set aside. Place room temperature egg whites, espresso, cream of tartar, and salt in a large mixing bowl. Beat at high speed until soft peaks form. Add vanilla and continue beating. Gradually incorporate granulated sugar, a few tb at a time so that sugar can dissolve. Keep beating at high speed until egg whites form stiff peaks; carefully fold in flour mixture. Spoon batter into an ungreased 10" tube pan. Bake in a preheated 375°F oven for 35 to 40 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from sides of pan with a narrow metal spatula. Icing: Mix espresso powder and 1 ts of cocoa powder into hot water until dissolved. Stir in 1-1/2 cups of powdered sugar. Drizzle icing over cake; sprinkle with remaining cocoa powder. Yield: 12 Servings Per serving: 220 cal; 0.1 g fat; trace sat fat; 0 mg cholesterol From the files of Kitpath - - - - - - - - - - - - - - - - - -