Ww Cappuccino Angel Food Cake Recipes

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COFFEE ANGEL FOOD CAKE



Coffee Angel Food Cake image

This is my marathon-running dad's favorite cake (and he's always watching what he eats). I was asked to make Mayor Daley's birthday cake after he was having some heart concerns, so an orange version of this was the winner. One of the guests to arrive late was President Bill Clinton, who I got to sit with and talk to.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 to 3 teaspoons hot water
1 tablespoon instant coffee or espresso
1 1/8 cup sifted cake flour
1 teaspoon pure vanilla extract
1/4 cup espresso
8 ounces confectioners' sugar, sifted
Serving Suggestion: Vanilla frozen yogurt

Steps:

  • Make the Cake: Preheat the oven to 375 degrees F.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
  • In a small bowl, stir together the hot water and instant coffee to make coffee extract.
  • Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
  • Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
  • Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
  • Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
  • Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.

CAPPUCCINO ANGEL FOOD CAKE



Cappuccino Angel Food Cake image

I've had this recipe for years - I don't remember where I got it - but I finally made it tonight for my husband's birthday. It is yummy! I'm putting it here so I am sure not to lose it

Provided by Sky Hostess

Categories     Dessert

Time 47m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 4

1 (16 ounce) package angel food cake mix
1 1/4 cups cold water
1/4 cup miniature semisweet chocolate chips
2 tablespoons instant coffee

Steps:

  • Beat cake mix and water in large mixing bowl at low speed for 30 seconds and then on medium speed for one minute.
  • Gently fold in the coffee granuals and semi-sweet chocolate chips.
  • Spoon into ungreased tube pan - spreading evenly.
  • Bake at 350 degrees F for 37 minutes or until it springs back when touched.
  • Cool upside down. Loosen edges with a knife. Invert onto plate.

Nutrition Facts : Calories 192.5, Fat 1.5, SaturatedFat 0.8, Sodium 335.8, Carbohydrate 41.8, Fiber 0.4, Sugar 22.4, Protein 4.3

W.W. CAPPUCCINO ANGEL FOOD CAKE RECIPE



W.W. CAPPUCCINO ANGEL FOOD CAKE Recipe image

Provided by carrot123

Number Of Ingredients 10

Sun Aug 10, 2014 9:50 am (PDT) . Posted by:
4 4
Weight Watchers Cappuccino Angel Cake
"Lynnda" amorosa8
Weight Watchers Cappuccino Angel Cake
1 pkg. angel food cake mix, 16 oz
1 1/4 cups cold water
1/4 cup semisweet chocolate minichips
2 Tbsp. instant coffee granules
4 4

Steps:

  • 4 Weight Watchers Cappuccino Angel Cake Preheat oven to 350. Beat cake mix and water in a large bowl with a mixer at low speed 30 seconds. Beat at medium speed 1 minute. Gently fold in chocolate chips and coffee granules (coffee will not dissolve). Spoon batter into an ungreased 10 inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 for 37 minutes or til cake springs back when touched lightly. Invert pan onto a heatproof glass bottle and cool upside down in pan. Loosen cake from sides of pan, using a narrow metal spatula or knife. Invert cake onto a plate. Makes 12 servings. Points value: 3 Tips for angel food cake: Break air pockets by cutting through batter with a knife. Use toe correct pan size. Bake at once after preparing the batter. Check accuracy of oven temperature with a thermometer. Don't under bake. Cool cake upside down in pan on heatproof glass bottle in an area free from drafts. Source: Weight Watchers

CAPPUCCINO ANGEL FOOD CAKE - HOMEMADE



Cappuccino Angel Food Cake - Homemade image

Cappuccino flavored Angel Food Cake. Recipe courtesy of Gourmet Magazine. I have not tried this. I am posting it per a request.

Provided by Steve P.

Categories     Breads

Time 1h20m

Yield 1 cake

Number Of Ingredients 7

1 1/2 cups egg whites
1 1/4 cups granulated sugar
2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 1/2 teaspoons cream of tartar
1 tablespoon instant coffee powder or 1 tablespoon instant coffee granules, preferably espresso

Steps:

  • Also need a 10-inch round cake pan with sides at least 3 inches high or a 10 x 4-inch tube pan (a removable bottom is helpful).
  • Check that one rack is in the middle of the oven and heat the oven to 325 degrees.
  • If the pan has a removable bottom, do nothing to it.
  • If it does not, lightly butter the bottom.
  • Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper.
  • Thoroughly mix 1/4 cup of the sugar and the flour in a small bowl.
  • Mix the 2 tablespoons sugar and the cinnamon in a small dish.
  • Have all ingredients and tools at hand.
  • Pour the egg whites into the bowl in which you will be making the batter.
  • Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up.
  • Add the cream of tartar and increase speed to medium-high.
  • Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white.
  • With the mixer running, slowly sprinkle the remaining 1 cup sugar over the whites.
  • After 3 or 4 tablespoons, add the coffee powder.
  • Beat until the whites become very thick, very glossy, and pale beige, and the beaters leave a deep trail.
  • depending on the mixer, this need only take about 3 minutes total.
  • Reduce the speed to the lowest possible.
  • Quickly sprinkle the flour-sugar mixture over the whites.
  • As soon as it is all added but not completely mixed in, stop the machine and remove the bowl.
  • With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring.
  • Stop just as soon as the flour seems blended inches.
  • With a rubber spatula, scrape about half the 8 to 9 cups batter in the pan and spread evenly.
  • Sprinkle the cinnamon sugar evenly over the surface.
  • Drop spoonfuls of the remaining batter over the cinnamon sugar and spread fairly evenly.
  • Using the spatula, trace a circle deep in the batter to release any large air bubbles.
  • Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean- about 50 minutes.
  • Turn the pan upside down on a wire rack.
  • Let cool completely.
  • Loosen the edges (and tube) with a knife.
  • Turn out the cake, loosen and remove the pan bottom, or peel off the paper.
  • Store airtight 1 day at room temperature before serving or freezing.

Nutrition Facts : Calories 1733.6, Fat 1.9, SaturatedFat 0.2, Sodium 611.5, Carbohydrate 378.9, Fiber 4.6, Sugar 277.9, Protein 53.1

WW PEACH ANGEL FOOD CAKE



Ww Peach Angel Food Cake image

Make and share this Ww Peach Angel Food Cake recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 35m

Yield 1-2 cakes (1 tube, 2 loaf pans), 10 serving(s)

Number Of Ingredients 2

1 (16 ounce) box angel food cake mix
1 (15 ounce) can peaches, diced, with juice

Steps:

  • In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
  • Pour into tube pan or 2 loaf pans.
  • Bake according to directions on cake package.
  • If desired, serve with whipped topping.

Nutrition Facts : Calories 185.8, Fat 0.3, Sodium 334.3, Carbohydrate 42.7, Fiber 0.8, Sugar 23.6, Protein 4.4

COFFEE ANGEL FOOD CAKE



Coffee Angel Food Cake image

Recipe by Gale Gand. I adopted this recipe in Septembe 2006 but it combines favorite flavor in one of my favorite treats.

Provided by justcallmetoni

Categories     Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups egg whites, at room temperature (from about 1 dozen eggs)
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 -3 teaspoons hot water
1 tablespoon instant coffee or 1 tablespoon espresso
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1/4 cup espresso
8 ounces confectioners' sugar, sifted

Steps:

  • Serving Suggestion: Vanilla frozen yogurt
  • Make the Cake: Preheat the oven to 375 degrees F.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
  • In a small bowl, stir together the hot water and instant coffee to make coffee extract.
  • Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
  • Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
  • Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
  • Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
  • Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.

WEIGHT WATCHERS CAPPUCCINO PUDDING CAKE



Weight Watchers Cappuccino Pudding Cake image

Make and share this Weight Watchers Cappuccino Pudding Cake recipe from Food.com.

Provided by Crystal B.

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
2/3 cup sugar
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup evaporated skim milk
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
1 cup dark brown sugar
1/4 cup unsweetened cocoa
1 3/4 cups hot water
2 (7/8 ounce) envelopes instant cappuccino mix or 1/4 cup instant coffee, mix
9 tablespoons non-fat vanilla frozen yogurt

Steps:

  • preheat oven to 350.
  • combine first 5 ingredients in a 9-inch square baking pan; stir well. Stir in milk, oil, and canilla. Stire in chocolate chips. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine hot water and coffee mix, stirring to dissolve.
  • Pour coffee mixture over batter (do not stir).
  • Bake 350 for 40 minutes or until cake springs back when lightly touched in center. Serve warm with 1 Tablespoon of frozen yogurt on each serving.
  • Yield 9 servings = 4 ww pts.

Nutrition Facts : Calories 248, Fat 2.6, SaturatedFat 1.2, Cholesterol 0.6, Sodium 173.7, Carbohydrate 56, Fiber 1.8, Sugar 42.6, Protein 3.4

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