Angelique
06-26-2006, 03:51 PM
Ingredients:
1-1/2 cups egg whites (10 to 12 large)
1-1/2 cups sifted powdered sugar
3/4 cup sifted cake flour or sifted all-purpose flour
1/4 cup unsweetened cocoa powder
1-1/2 tsp cream of tartar
1 cup granulated sugar
1 tbsp instant coffee granules
1/3 cup cold fat-free milk
1 1.3-ounce envelope whipped dessert topping mix
1/2 cup vanilla low-fat yogurt
1/2 teaspoon unsweetened cocoa powder *dusting*
Directions:
Preheat oven 375*
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Line a 15x10x1-inch baking pan with waxed paper; set aside.
Sift powdered sugar, flour, and 1/4 cup cocoa powder together 3 times. Beat egg whites and cream of tartar with an electric mixer on medium to high speed until soft peaks form *tips curl*. Gradually add granulated sugar, about 2 tablespoons at a time, beating until soft peaks form *tips stand straight*.
Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time. Spread batter in prepared pan.
Bake for 23 to 25 minutes or until top springs back when lightly touched.
Loosen edges. Immediately invert cake onto a large wire rack; remove pan. Carefully peel off waxed paper. Cool thoroughly.
For filling, in bowl dissolve coffee granules in milk; add topping mix. Beat with an electric mixer on low speed until combined. Then beat on high speed until mixture form stiff peaks. Fold in yogurt.
To assemble, trim edges from cake. Cut cake crosswise into thirds. Place one cake layer on serving platter; spread with about one-third of the filling. Repeat two more times. Cover and refrigerate at least 2 hours or until serving time.
Garnish top with light dusting of sift cocoa powder over cake.
1-1/2 cups egg whites (10 to 12 large)
1-1/2 cups sifted powdered sugar
3/4 cup sifted cake flour or sifted all-purpose flour
1/4 cup unsweetened cocoa powder
1-1/2 tsp cream of tartar
1 cup granulated sugar
1 tbsp instant coffee granules
1/3 cup cold fat-free milk
1 1.3-ounce envelope whipped dessert topping mix
1/2 cup vanilla low-fat yogurt
1/2 teaspoon unsweetened cocoa powder *dusting*
Directions:
Preheat oven 375*
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Line a 15x10x1-inch baking pan with waxed paper; set aside.
Sift powdered sugar, flour, and 1/4 cup cocoa powder together 3 times. Beat egg whites and cream of tartar with an electric mixer on medium to high speed until soft peaks form *tips curl*. Gradually add granulated sugar, about 2 tablespoons at a time, beating until soft peaks form *tips stand straight*.
Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time. Spread batter in prepared pan.
Bake for 23 to 25 minutes or until top springs back when lightly touched.
Loosen edges. Immediately invert cake onto a large wire rack; remove pan. Carefully peel off waxed paper. Cool thoroughly.
For filling, in bowl dissolve coffee granules in milk; add topping mix. Beat with an electric mixer on low speed until combined. Then beat on high speed until mixture form stiff peaks. Fold in yogurt.
To assemble, trim edges from cake. Cut cake crosswise into thirds. Place one cake layer on serving platter; spread with about one-third of the filling. Repeat two more times. Cover and refrigerate at least 2 hours or until serving time.
Garnish top with light dusting of sift cocoa powder over cake.