Low-Fat Chocolate Espresso Angel Food Cake

Ingredients

• 1 14 c sifted cake flour
• 1 14 c sugar
• 13 c unsweetened cocoa
• 1 tsp cinnamon
• 12 egg whites
• 1 tsp cream of tartar
• 1 Tbsp instant Espresso powder
• 2 Tbsp warm water
• 1 tsp vanilla extract
• 1 Tbsp powdered sugar

Directions

1. Sift flour 34 cup sugar cocoa and cinnamon 3 times set aside
2. Beat egg whites and cream of tartar in a large bowl at high speed until foamy
3. Gradually add remaining 12 cup sugar beating until soft peaks form
4. Sift flour mixture over egg white mixture 2 tablespoons at a time
5. Fold gently after each addition
6. Combine Espresso powder and water
7. Fold Espresso mixture and vanilla into batter
8. Spoon batter into an ungreased 10-inch tube pan spread evenly
9. Bake at 300 for 50 minutes or until cake springs back when lightly touched
10. Remove pan from oven invert and cool completely
11. Loosen cake from sides of pan using a metal spatula
12. Sift powdered sugar over cake