Ingredients :
1 cup sifted cake flour
2 tbsps. instant coffee, ground to a fine powder
1 tsp. cream of tartar in a coffee grinder
1 tsp. vanilla extract
1 1/4 cups sugar
1 tsp. coffee extract (or 1/2 tsp. salt substitute almond extract)
1 1/2 cups egg whites (10-12 large eggs) at room temperature
Method :
1. Place a rack in the center of the oven and preheat it to 325 degrees.
2. Sift the flour and ground instant coffee together onto a sheet of wax paper, then resift it with the sugar and salt onto a second sheet of wax paper.
3. In a large grease-free bowl of an electric mixer, add the egg whites and cream of tartar and mix on low speed till foamy.
4. Increase speed gradually to medium and beat until whites are stiff and shiny, but not dry.
5. Stop the mixer and add the vanilla and coffee extracts, whisking in once or twice by hand.
6. Carefully lift the wax paper holding the dry ingredients and sprinkle the flour mixture gently into the egg whites.
7. Using a spatula, carefully fold the dry ingredients into the whites till just incorporated.
8. Do not stir hard or the batter will deflate.
9. Very gently turn the batter into an ungreased tube pan and smooth the top lightly.
10. Place immediately in the oven and bake for 45 minutes or till well risen and golden on top.
11. soon as the cake is done baking, invert it (if your tube pan doesn't have 'feet", hang the pan upside down over the neck of a bottle.)
12. Allow the pan to hang upside down for several hours until completely cool.
(If it cools right side up, gravity will make it sink and become dense.)
13. To remove from pan, slide a long thin knife around the edge of the pan and the center tube to loosen it.
14. Top the cake with a plate, invert and lift off the pan.
Serving Size : 12 servings.
Nutritional values:
113 calories,
4 g protein,
24 mg carbs,
0 g fat,
0 mg cholesterol.
Source : Low Fat Good Cook.
