Mocha Angel Cake with Chai-Spiced Cream

This chocolatey dessert is low in fat and uniquely spiced. Be sure to bake it in an ungreased pan to give the cake a light, fluffy texture. Savor the flavors of both coffee and tea at once in this tempting dessert. Espresso coffee powder gives the cake a rich mocha flavor while the creamy topper boasts six spices that commonly season the Indian tea drink, chai.

SERVINGS: 12 servings
CARB GRAMS PER SERVING: 26

Ingredients:
1-1/4 cups egg whites (8 to 10 large)
3/4 cup sifted cake flour or sifted all-purpose flour
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 tablespoon instant espresso coffee powder or crushed instant coffee crystals
1-1/4 teaspoons cream of tartar
1/2 teaspoon vanilla
2/3 cup granulated sugar*
1 recipe Chai-Spiced Cream (see recipe below)
12 chocolate-covered coffee beans (optional)

Directions:
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.

2. Adjust baking rack to the lowest position in oven. Preheat oven to 350 degrees F. Add cream of tartar and vanilla 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. Spoon Chai-Spiced Cream in small mounds around the edge of the top of the cake. If desired, top each mound with a coffee bean.

Chai-Spiced Cream: Place half of an 8-ounce container frozen light whipped dessert topping, thawed, in a medium bowl. Add 1/8 teaspoon ground cardamom, 1/8 teaspoon ground cinnamon, dash ground cloves, dash ground nutmeg, dash ground black pepper, and dash ground ginger. Fold gently to combine. Makes about 1-1/2 cups.

*Test Kitchen Tip: We do not recommend sugar substitutes for this recipe.

Nutrition Facts Per Serving:
Servings: 12 servings
Calories137
Total Fat (g)1
Saturated Fat (g)1
Monounsaturated Fat (g)1
Polyunsaturated Fat (g)0
Cholesterol (mg)0
Sodium (mg)43
Carbohydrate (g)26
Total Sugar (g)17
Fiber (g)0
Protein (g)4
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)2
Iron (DV%)5
Diabetic Exchanges
Other Carbohydrates (d.e.)1.5