Espresso Angel Food Cake

Ingredients

• 1 1/4 cups sifted whole wheat pastry flour
• 1 1/2 cups sugar, divided
• 3 tablespoons instant espresso powder, divided
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 12 egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt

Directions

1. 1

   Preheat oven to 325°.

2. 2

   Sift together flour, 1/2 cup sugar, and 2 tablespoons espresso powder(push through sieve). Stir again, set aside.

3. 3

   In a small bolw, mix remaining 1 tablespoons espresso powder with 1 teaspoons hot water. Stir in vanilla and almond extracts. Set aside.

4. 4

   In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 1 cup sugar and beat until egg whites are firm but not dry. Beat in liquid espresso mixture.

5. 5

   Sift 1/3 of flour mixture onto egg whites, and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in two batches, folding in gently after each addition. Turn batter onto an ungreased 10-inch tube pan. Bake until browned and firm, 50 to 60 minutes.

6. 6

   Invert cake (in pan) on a cooling rack and let cool completely, at least one hour. Run a long, thin, sharp knife between the cake and the pan to loosen; remove cake. Keep covered, at room temperature, up to 1 day.