| 1 | Angel cake is not only no-cholesterol and no-fat but absolutely delicious with a light, puffy texture. |
| 2 | Here, the cappuccino flavor is so deep that it"s hard to believe that it lacks any fat at all. |
| 3 | Preheat oven to 375f with rack in center of oven. |
| 4 | Have an ungreased 10-inch tube pan ready. |
| 5 | Divide sugar in half. |
| 6 | Sift ?3 times. |
| 7 | Set aside. |
| 8 | Sift other half with flour, cocoa and espresso powder 3 times. |
| 9 | Set aside. |
| 10 | Put egg whites in 4-quart grease-free bowl. |
| 11 | Beat on low speed with mixer until frothy. |
| 12 | Add cream of tartar and salt. |
| 13 | Increase speed to medium. |
| 14 | Beat until whites are whipped and hold their shape but are still soft and moist. |
| 15 | Add ?cup sifted sugar, 1 tablespoon at a time, beating well after each addition, until all sugar is added. |
| 16 | Add vanilla. |
| 17 | Stop beating when whites have increased in volume about fivefold, hold their shape and are shiny and smooth. |
| 18 | Gently but thoroughly fold in flour mixture, by thirds. |
| 19 | Transfer to baking pan. |
| 20 | Smooth surface with spatula. |
| 21 | Cut through batter in 6 places to break any large air pockets. |
| 22 | Bake until toothpick inserted in center comes out clean, about 35-to-40 minutes, laying piece of foil lightly over top if it gets too brown. |
| 23 | Invert and rest tube on inverted custard cup. |
| 24 | Prop pan extensions with crumpled foil to secure pan. |
| 25 | Cool completely. |
| 26 | When cake is completely cool, use flexible knife to loosen it from sides of pan. |
| 27 | Invert onto rack. |
| 28 | Keep cake at room temperature 2 days, well covered, or frozen (airtight) as long as 3 months. |
| 29 | Be sure to thaw at room temperature in wrapping. |
| 30 | Frost. |
| 31 | Cappuccino fluff frosting: put egg whites, sugar and corn syrup in top of double boiler. |
| 32 | Place over simmering water. |
| 33 | Immediately use mixer at medium speed to beat ingredients until fluffy, white and warmed through, about 5 minutes. |
| 34 | Stir in marshmallows. |
| 35 | Once combined, beat at lowest speed until marshmallows are melted and mixture is smooth. |
| 36 | Remove from heat. |
| 37 | Stir in vanilla, cocoa, espresso and salt. |
| 38 | Spread on top and sides of cake. |
| 39 | Yield: frosting for 1 10-inch tube cake. |
