| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
August 1992 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 1/3 |
c |
Plus 2 tablespoons unsweetened cocoa |
|
|
; powder |
| 1 |
ts |
Instant espresso powder or instant coffee |
|
|
; powder |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 6 |
lg |
Egg whites; room temperature |
| 1 1/3 |
c |
Firmly packed golden brown sugar |
| 1 |
c |
Coffee-flavored nonfat yogurt |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Powdered sugar |
| 1/2 |
ts |
Ground cinnamon |
INSTRUCTIONS
Preheat oven to 350F. Line bottom of 9-inch-diameter cake pan with 1
3/4-inch-high sides with waxed paper. Spray pan and paper with vegetable
oil spray (or oil pan and paper lightly). Dust pan with flour; tap out
excess.
Sift 1 cup flour, 1/3 cup plus 1 tablespoon cocoa, espresso powder, baking
powder and baking soda into medium bowl. Using electric mixer, beat egg
whites, brown sugar, yogurt and vanilla in large bowl until blended, about
1 minute. Mix in dry ingredients. Transfer batter to prepared pan. Bake
cake until tester inserted into center comes out clean, about 35 minutes.
Cool in pan on rack 15 minutes. Cut around pan sides to loosen cake. Turn
out onto plate. Peel off paper and cool completely.
Combine remaining 1 tablespoon cocoa powder, powdered sugar and cinnamon in
small bowl. Sprinkle over cake before serving.
Serves 6 to 8.
Bon Appetit August 1992
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