Cappuccino Chiffon Cake

I've been looking for some alternatives to brownies to satisfy what seems to be an increasing craving for sweets these days. I'm thinking that my increased calorie output due to my half-marathon training is driving me to seek some rich treats so I decided to dust off a cookbook that I haven't perused in a while, Reader's Digest eat to beat high blood pressure, and found this recipe. It caught my attention for several reasons. First, each slice is only 220 calories! Also, the ingredients included both coffee and cocoa, two of my favorites. And, the usage of walnut oil provides an excellent source of heart-healthy monounsaturated fat.

And, on a more personal note, the idea of a Chiffon style cake brought back many fond memories of my mother baking in her kitchen. So, Mom…. This one's for you!

Serves 16

Ingredients
2 ¼ cups cake flour
1 ½ cups granulated sugar
1 tablespoon baking powder
¾ teaspoon cinnamon
½ teaspoon salt
½ cup walnut oil (or extra light olive oil)
2 large eggs, separated, plus 4 large egg whites
¾ cup brewed espresso or other dark-roast coffee, at room temperature
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
½ teaspoon cream of tartar
2 tablespoons confectioners' sugar

Preparation
Preheat oven to 325 degrees F. Stir together cake flour, granulated sugar, baking powder, cinnamon, and salt in a medium bowl. Whisk the walnut oil, egg yolks, espresso, cocoa powder, and vanilla together in a large bowl. Fold flour mixture into egg mixture until well combined.

Beat 6 egg whites until frothy in a separate bowl. Beat in cream of tartar and continue beating until stiff peaks form. Gently fold egg whites into batter.

Spoon batter into ungreased 10-inch tube pan. Bake until cake tester inserted in center comes out clean, about 45 minutes.

Invert pan to cool. Once cooked, run a metal spatula around the inner and outer edges and invert onto a serving plate. Dust cake with confectioners' sugar.