Specifications

Preparation: 15 minutes or less baking time 60
– 70 minutes.
Makes 16 servings
2-1/4 cups cake flour
1-1/2 cups granulated sugar, divided
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon finely chopped
lemon zest
1 tablespoon finely chopped
orange zest
1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup frozen orange juice concentrate,
thawed, not reconstituted
1/2 cup flavorless vegetable oil
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2large eggs yolks
7large egg whites
1/4 teaspoon cream of tartar
powdered sugar for dusting
Preheat oven to 325° F. Cut a ring of
parchment to fit the top of a 10-inch
angel food pan and place it in the pan.
Place the flour, 1-1/4 cups of the sugar,
baking powder, and salt in a large mix-
ing bowl. Mix on speed 1 to blend and
aerate, 10 seconds. Make a well in the
center of the flour mixture. Place the
zests, juices, oil, orange juice concen-
trate and extracts and mix on speed
3 for 30 seconds; scrape the bowl.
Add the yolks and mix on speed 3 for
30 seconds longer; scrape the bowl
and reserve.
Place the egg yolks and cream of tartar
in a second bowl (stainless, glass or
copper, not plastic). Use the chef’s
whisk to beat on speed 7 until soft
peaks form, about 1-1/2 minutes. After
soft peaks form, add the remaining
1/4 cup of sugar 1/2 tablespoon at a
time, until the egg whites are stiff and
shiny, but not dry, 3 to 4 minutes. Stir 1
cup of the egg whites into the reserved
batter, then gently fold the remaining
egg whites into the batter, 1/3 at a time.
Gently spoon into the prepared pan and
bake in the preheated oven for 60 to 70
minutes, until a cake tester comes out
clean when tested. Invert the pan
immediately onto a wire rack and let the
cake cool completely in the pan upside
down on the rack. Run a long thin knife
around the outer and tube edges of the
pan and turn the cake out of the pan
onto the rack; remove parchment. Dust
with powdered sugar before serving.
Nutritional information per serving:
Calories 214 (31% from fat) • carb. 34g • pro. 3g •
fat 8g • sat. fat 1g • chol. 27mg • sod. 160mg •
calc. 60mg • fiber 0g
Cappuccino Cheesecake
It will be difficult for coffee lovers to
resist this luscious, creamy cappuccino
cheesecake in a cinnamon scented
chocolate cookie crust.
Preparation: 20 minutes, plus baking times.
Makes 12 – 16 servings
Cooking spray
2 tablespoons instant espresso powder
1/2 cup half-and-half
3 tablespoons unsalted butter,
cut in 1/2-inch pieces
2-1/2 cups granulated sugar, divided
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt
1large egg yolk
16 ounces cream cheese (regular),
at room temperature
16 ounces low-fat cream cheese,
at room temperature
4large eggs *
2tablespoons cornstarch
2teaspoons vanilla extract
Chocolate curls for garnish, optional
In a small bowl dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350° F. Lightly coat a
9 x 3 inch springform or cheesecake
pan with cooking spray.
Place the butter and 1/4 cup of the
sugar in a medium bowl. Mix on speed
3 to cream, 1-1/2 minutes. Add flour,
cocoa, cinnamon, baking powder, and
salt; mix on speed 1 until combined,
30 seconds. Add egg yolk and mix on
speed 1 until crumbly, 15 seconds.
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