thawed, not reconstituted
1/2
cup flavorless vegetable oil
1-1/2
teaspoons vanilla extract
1/2
teaspoon almond extract
2
large egg yolks
7
large 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/Low to blend
and aerate, 10 seconds. Make a well in
the center of the flour mixture. Add
the zests, juices, oil, orange juice
concentrate and extracts to the well;
mix on speed 2/Low for 30 seconds and
scrape the bowl. Add the yolks and mix
on speed 2/Low for 30 seconds longer;
scrape the bowl and reserve.
Clean the beaters with hot water and
soap; dry completely. Place the egg
whites and cream of tartar in a second
bowl (stainless, glass or copper, not
plastic). Beat on speed 5/High 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
1
large egg yolk
16
ounces cream cheese (regular),
at room temperature
16
ounces low-fat cream cheese, at
room temperature
4
large eggs *
2
tablespoons cornstarch
2
teaspoons 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
2/Low to cream, 1-1/2 minutes. Add
flour, cocoa, cinnamon, baking powder,
and salt; mix on speed 1/Low until com-
bined, 30 seconds. Add egg yolk and
mix on speed 1/Low until crumbly, 15
seconds. Press into bottom of prepared
pan. Bake in preheated 350° F oven for
10 minutes, until slightly puffed (crust
may have cracked appearance, which is
normal). Place on a rack to cool. When
the pan is cool to touch, wrap a sheet of
aluminum foil around the bottom and
sides of the pan so that foil comes up at
least 2 inches.
Place cream cheeses and sugar in a
large mixing bowl. Beat on speed 1/Low
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