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Mocha Angel Cake with Chai-Spiced Cream
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 (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)
1In 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.
2Adjust 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).
3Sift 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.
4Bake 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.
5To 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.
6Spoon 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.