Mocha-Cinnamon Angel Food Cake

Makes 12 Servings

1 1/2 cups granulated sugar

1/2 cup + 1 tablespoon sifted cake flour

1/2 cup unsweetened cocoa powder

1 teaspoon cinnamon

1 teaspoon espresso powder or instant coffee granules

1/4 teaspoon salt

12 egg whites, at room temperature

1 1/4 teaspoons cream of tartar

2 teaspoons vanilla extract

1 tablespoon confectioners sugar

Preheat oven to 375oF. Onto sheet of waxpaper, sift together 3/4 cup of the sugar, the cake flour, cocoa powder, cinnamon, espresso powder and salt; set aside. In medium bowl, with mixer at low speed, beat egg whites 1-2 minutes, or until frothy and small bubbles appear; sprinkle cream of tartar over whites. With mixer at medium speed, add remaining 3/4 cup sugar in a slow, steady stream, beating until all of the sugar has been added. Stop beating; scrape around sides and bottom of bowl with spatula. Add vanilla extract; continue beating on medium speed until egg whites are stiff but not dry. Sift one-third of the flour mixture over beaten egg whites; with rubber spatula, quickly fold into whites, scraping sides and bottom of bowl. Repeat procedure 2 more times using one-half of the remaining flour mixture each time, making sure all flour is blended into whites. Scrape batter into an ungreased 9" or 10" tube pan; with a spatula, smooth surface. Bake on oven rack set in lower third of the oven 25-30 minutes, or until a cake tester inserted in the center comes out clean. To remove cake from pan, insert a thin knife around edge of pan; invert cake onto serving platter. Let cool completely. Dust with confectioners sugar.

EACH SERVING PROVIDES: 1/4 Protein, 1/4 Bread, 110 Optional Calories

PER SERVING: 144 Calories, 5 g Protein, 1 g Fat, 32 g Carbohydrate, 101 mg Sodium, 0 mg Cholesterol, 1 g Dietary Fiber

VARIATION:

Omit confectioners sugar from recipe; decrease Optional Calories to 105.

Recipe from The Weight Watchers Complete Cookbook & Program Basics