Fat Free Chocolate Mocha Cake
1 1/2 cups [210 g / 375 mL] cake and pastry flour 1/2 cup [125 mL] cocoa powder 1 1/4 teaspoons [6 mL] baking soda 3/4 teaspoon [3,75 mL] baking powder 1/2 teaspoon [2.5 mL] salt 1 1/3 cups [275 g] sugar 3 egg whites 3/4 cup [190 mL] cooled coffee 1/2 cup [125 mL] skimmed milk 1/3 cup [80 mL] corn syrup Vegetable non-stick spray
Frosting (fat free as well)
2/3 cup [160 mL] corn syrup 1 egg white 3/4 teaspoon [3.75 mL] instant coffee powder Preheat oven to 350°F [180°C]. Sift together flour, cocoa powder, baking soda, baking powder, salt and sugar into a large bowl. Into a small bowl, whisk together egg whites, cooled coffee, milk and corn syrup until well blended. Pour into dry ingredients; whisk until smooth. Evenly pour into a square 9-inch [23-cm] cake pan already sprayed with non-stick spray. Bake into preheated oven for approxmiately 35 to 40 minutes, until a wooden pick inserted in the middle comes out clean. Transfer onto a wire rack; leave to cool for 10 minutes. Unmold onto wire rack; leave to cool completely. Then, for the frosting, bring corn syrup to a boil. Into a small bowl, beat egg white on high speed of an electric beater until soft peaks form. Really slowly beat instant coffee powder into hot syrup. Beat until stiff and shiny peaks form, for approximately 3 minutes. Frost cooled cake.