Chocolate Angel Cake with Coffee Liqueur Glaze
1 1/2 cups egg whites (10 to 12 large)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour or sifted all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1 cup granulated sugar
1 cup sifted powdered sugar
1/4 tsp. vanilla
Coffee liqueur
In an extra-large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift the 1-1/2 cups powdered sugar, flour, and cocoa powder together 3 times; set aside.
Add cream of tartar and the 1 teaspoon vanilla to egg whites. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight). Sift about one-fourth of flour mixture over the beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through the cake batter with a narrow metal spatula or knife.
Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in the pan); cool thoroughly. Using a narrow metal spatula, loosen the sides of the cake from the pan. Remove cake from the pan.
For glaze, combine the 1 cup powdered sugar, the 1/4 teaspoon vanilla, and enough of the coffee liqueur (about 2 tablespoons), 1 teaspoon at a time, to make of drizzling consistency. Drizzle over top of the cake. Makes 12 servings.
Recipe courtesy BHG.
Per serving:
Calories 227
Fat 0
Sat Fat 0
Protein 5
Fiber 1
Sodium 56
Carbohydrates 51
WW points 4