Double Cappuccino Heaven

Double Cappuccino Heaven Recipe

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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

How to Make Double Cappuccino Heaven


  • 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.

Printable Recipe Card

About Double Cappuccino Heaven

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