Double Cappuccino Heaven Recipe

No Photo

Have you made this?

 Share your own photo!

Double Cappuccino Heaven

Kitchen Crew


☆☆☆☆☆ 0 votes


1.5 c
superfine granulated sugar
3/4 c
cake flour
2 Tbsp
instant espresso powder
2 c
egg whites
1.5 tsp
cream of tartar
1/4 tsp
2 tsp
vanilla extract


2 large
egg whites
1/2 Tbsp
superfine granulated sugar
3/4 c
light corn syrup
marshmallows, each cut into 8 pieces (use scissors)
2 tsp
vanilla extract
2 Tbsp
2 tsp
instant espresso powder
"just a pinch" of salt


1Preheat oven to 375 with rack in center of oven.
2Have an ungreased 10-inch tube pan ready.
3Divide sugar in half.
4Sift 1/2 3 times.
5Set aside.
6Sift other half with flour, cocoa and espresso powder 3 times.
7Set aside.
8Put egg whites in 4-quart grease-free bowl.
9Beat on low speed with mixer until frothy.
10Add cream of tartar and salt.
11Increase speed to medium.
12Beat until whites are whipped and hold their shape but are still soft and moist.
13Add 3/4 cup sifted sugar, 1 tablespoon at a time, beating well after each addition, until all sugar is added.
14Add vanilla.
15Stop beating when whites have increased in volume about fivefold, hold their shape and are shiny and smooth.
16Gently but thoroughly fold in flour mixture, by thirds.
17Transfer to baking pan. Smooth surface with spatula.
18Cut through batter in 6 places to break any large air pockets.
19Bake until toothpick inserted in center comes out clean, about 35-to-40 minutes, laying piece of foil lightly over top if it gets too brown.
20Invert and rest tube on inverted custard cup.
21Prop pan extensions with crumpled foil to secure pan.
22Cool completely.
23When cake is completely cool, use flexible knife to loosen it from sides of pan.
24Invert onto rack.
25Keep cake at room temperature 2 days, well covered, or frozen (airtight) as long as 3 months.
26Be sure to thaw at room temperature in wrapping.
27Frost with cappucino fluff frosting.
28For frosting: Put egg whites, sugar and corn syrup in top of double boiler.
29Place over simmering water.
30Immediately use mixer at medium speed to beat ingredients until fluffy, white and warmed through, about 5 minutes.
31Stir in marshmallows.
32Once combined, beat at lowest speed until marshmallows are melted and mixture is smooth.
33Remove from heat.
34Stir in vanilla, cocoa, espresso and salt.
35Spread on top and sides of cake.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy