Ww Cappuccino Angel Food Cake

COFFEE ANGEL FOOD CAKE

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.

W.W. CAPPUCCINO ANGEL FOOD CAKE RECIPE

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

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.

WW PEACH ANGEL FOOD CAKE

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.