Cappuccino Chiffon Cake
When chiffon cakes first appeared, in the 1940s, the focus was on how easy they were to make. But today, we also value the fact that they can be made lower in fat and cholesterol. To make this lovely, light-textured cake even healthier, top it with fresh fruit. Serves 16. Prep Time: 15 minutes. Cook Time: 45 minutes.
• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar
• 1 tbsp. baking powder
• 3/4 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 cup walnut oil or extra-light olive oil
• 2 large eggs, separated, plus 4 large egg whites
• 3/4 cup brewed espresso or other dark-roast coffee, at room temperature
• 2 tbsp. unsweetened cocoa powder
• 1 tsp. vanilla
• 1/2 tsp. cream of tartar
• 1 tbsp. confectioners’ sugar
1. Preheat oven to 325°F. In medium bowl, stir together cake flour, granulated sugar, baking powder, cinnamon, and salt. In large bowl, whisk walnut oil, egg yolks, espresso, cocoa powder, and vanilla together until smooth. Fold flour mixture into egg mixture until well combined. 2. In separate bowl, beat 6 egg whites until frothy. Beat in cream of tartar and continue beating until stiff peaks form. Gently fold egg whites into batter. 3. Spoon batter into ungreased 10-inch tube pan. Bake until toothpick inserted in center comes out clean, about 45 minutes. 4. Invert pan to cool. Once cooled, run metal spatula around inner and outer edges of cake and invert onto serving plate. Dust cake with confectioners’ sugar and serve. Per serving: 224 cal, 8 g fat (1 g sat), 36 g carbs, 3 g protein, 1 g fiber, 23 mg chol, 163 mg sodium, 27 mg calcium.
The "magic" behind peanut butter, cherries, and other tasty foods.