This is a delicious, wholewheat sponge cake flavored with coffee and toasted almonds. There is no fat in the cake so it's a light, low calorie dessert.
6 eggs, separated, at room temperature
1/4 tsp. salt
1/2 tsp. cream of tartar
1/2 cup honey
1 cup sifted whole wheat flour
1 Tbsp. powdered coffee
1/2 tsp. vanilla extract
Beat egg whites until frothy. Add salt and cream of tartar. Continue beating until stiff but not dry.
Gradually add honey.
Mix flour and coffee. Fold gently into egg whites.
Beat egg yolks until thick and lemon colored. Add vanilla. Gently fold yolks into the whites.
Pour into ungreased tube pan.
Bake at 325 degrees for 35 to 45 minutes. Remove from oven and invert pan until cold.
Remove the cake. Drizzle icing over the top. Sprinkle with almonds, if you wish.
Coffee Butter-Cream Icing:
Beat 2 tablespoons sweet butter until light and fluffy. Add 1 cup powdered sugar, 1/2 tsp. vanilla extract, 1 tsp. powdered coffee and 1 Tbsp. milk. Beat until creamy.
Time to prepare
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