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Coffee-Almond Sponge Cake |
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| Submitted by: Admin on 06/29/2007 | |||||||
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This is a delicious, wholewheat sponge cake flavored with coffee and toasted almonds. There is no fat in the cake so it's a light, low calorie dessert.
Ingredients6 eggs, separated, at room temperature1/4 tsp. salt 1/2 tsp. cream of tartar 1/2 cup honey 1 cup sifted whole wheat flour 1 Tbsp. powdered coffee 1/2 tsp. vanilla extract DirectionsBeat egg whites until frothy. Add salt and cream of tartar. Continue beating until stiff but not dry.Gradually add honey. Mix flour and coffee. Fold gently into egg whites. Beat egg yolks until thick and lemon colored. Add vanilla. Gently fold yolks into the whites. Pour into ungreased tube pan. Bake at 325 degrees for 35 to 45 minutes. Remove from oven and invert pan until cold. Remove the cake. Drizzle icing over the top. Sprinkle with almonds, if you wish. Coffee Butter-Cream Icing: Beat 2 tablespoons sweet butter until light and fluffy. Add 1 cup powdered sugar, 1/2 tsp. vanilla extract, 1 tsp. powdered coffe and 1 Tbs.p. milk. Beat until creamy. CourseAnyTime to prepare20 MinutesDifficultyDifficult |
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