Recipe Image

Mocha Angel Cake with Chai-Spiced Cream

  • 20 m
  • 1 h 50 m
Diabetic Living Magazine
“Savor the flavors of coffee and tea at the same time in this tempting dessert. Espresso powder gives the cake a rich mocha flavor, while the creamy topper boasts six spices that commonly season the Indian tea drink, chai.”


    • 1¼ cups egg whites (8 to 10 large)
    • ¾ cup sifted cake flour or sifted all-purpose flour
    • ½ cup powdered sugar
    • ¼ cup unsweetened cocoa powder
    • 1 tablespoon instant espresso coffee powder or crushed instant coffee crystals
    • 1¼ teaspoons cream of tartar
    • ½ teaspoon vanilla extract
    • ⅔ cup granulated sugar (see Tip)
    • 1 recipe Chai-Spiced Cream (see recipe below)
    • Chai-Spiced Cream
    • ½ (8 ounce) container frozen light whipped dessert topping, thawed
    • ⅛ teaspoon ground cardamom
    • ⅛ teaspoon ground cinnamon
    • 1 pinch ground cloves
    • 1 pinch nutmeg
    • 1 pinch ground black pepper
    • 1 pinch ground ginger
    • 12 chocolate-covered coffee beans (optional)


  • 1 In a very large bowl, let egg whites stand at room temperature for 30 minutes. Meanwhile, sift flour, powdered sugar, cocoa powder, and espresso powder together three times; set aside in a bowl.
  • 2 Adjust baking rack to the lowest position in oven. Preheat oven to 350°F. Add cream of tartar and vanilla extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
  • 3 Sift about one-fourth of the flour mixture over beaten egg whites. Fold in gently. Repeat, folding in remaining flour mixture by thirds. Spoon into an ungreased 10-inch tube pan. Using a table knife, gently cut through batter to remove any large air pockets.
  • 4 Bake on the lowest oven rack for 30 to 35 minutes or until top springs back when lightly touched. Immediately invert cake in pan; let stand until completely cool. Loosen side of cake from pan; remove cake.
  • 5 To make Chai-Spiced Cream, place thawed light whipped dessert topping in a medium bowl. Add ground cardamom, ground cinnamon, ground cloves, ground nutmeg, ground black pepper, and ground ginger. Fold gently to combine.
  • 6 Spoon Chai-Spiced Cream in 12 small mounds around the edge of the top of the cake. If desired, top each mound with a coffee bean.
  • Tip: We do not recommend sugar substitutes for this recipe.
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