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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Also need a 10-inch round cake pan with sides at least 3 inches high or a 10 x 4-inch tube pan (a removable bottom is helpful). | 2. Check that one rack is in the middle of the oven and heat the oven to 325 degrees. | 3. If the pan has a removable bottom, do nothing to it. | 4. If it does not, lightly butter the bottom. | 5. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. | 6. Thoroughly mix 1/4 cup of the sugar and the flour in a small bowl. | 7. Mix the 2 tablespoons sugar and the cinnamon in a small dish. | 8. Have all ingredients and tools at hand. | 9. Pour the egg whites into the bowl in which you will be making the batter. | 10. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. | 11. Add the cream of tartar and increase speed to medium-high. | 12. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. | 13. With the mixer running, slowly sprinkle the remaining 1 cup sugar over the whites. | 14. After 3 or 4 tablespoons, add the coffee powder. | 15. Beat until the whites become very thick, very glossy, and pale beige, and the beaters leave a deep trail. | 16. depending on the mixer, this need only take about 3 minutes total. | 17. Reduce the speed to the lowest possible. | 18. Quickly sprinkle the flour-sugar mixture over the whites. | 19. As soon as it is all added but not completely mixed in, stop the machine and remove the bowl. | 20. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. | 21. Stop just as soon as the flour seems blended inches. | 22. With a rubber spatula, scrape about half the 8 to 9 cups batter in the pan and spread evenly. | 23. Sprinkle the cinnamon sugar evenly over the surface. | 24. Drop spoonfuls of the remaining batter over the cinnamon sugar and spread fairly evenly. | 25. Using the spatula, trace a circle deep in the batter to release any large air bubbles. | 26. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean- about 50 minutes. | 27. Turn the pan upside down on a wire rack. | 28. Let cool completely. | 29. Loosen the edges (and tube) with a knife. | 30. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. | 31. Store airtight 1 day at room temperature before serving or freezing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	1 1/2	1/2		25.74	0.3614	5.3955	0.0842
sugar	1 1/4	cups	granulated	399.75	75.01	12.5125	6.24
sugar	2	tablespoons	granulated	399.75	75.01	12.5125	6.24
purpose flour	1	cup		-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
cream tartar	1 1/2	1/2		11.61	2.7675	0.0	0.0
coffee powder	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.