Weight Watchers Coffee angel food cake (4pp)

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Recipe's preparation

Before starting it is advisable to do a vinegar wash or ensure your bowl is super clean so your egg whites peak

Pre heat the oven to 180 degrees.

 

Step 1. Measure 210 grams of raw sugar into the bowl and mill for 3 seconds speed 9. 

 

Step 2. Set the scales and pour 150gr into another bowl. So when you put the bowl back on it should read - 150gr, keep pouring sugar out until you reach minus 150gr on your scales.

(If you have a TM 31, place a bowl on the housing unit and weigh 150gr into the bowl). Then put the lid back on and mill for 10 seconds speed 9. Set the remaining 55gr of icing sugar aside in another bowl.

 

ENSURE THE BOWL IS FULLY CLEAN BEFORE PROCEEDING.

 

Step 3. Add butterfly and egg whites to the bowl, whip for 3 mins 37 degrees speed 3.5

Then remove the MC and add the caster sugar through the hole a tablespoon at a time - do this over 2 mins speed 3 to ensure fully dissolved. 

 

Step 4. Add flour, 2 tsp's of the coffee and the cream of tartar and mix for 5 seonds speed 3, then remove the lid, push the fly away flour back down and mix for another 5 seconds speed 3.

 

Step 5. Pour into a 6cm deep, ungreased and unlined 20 cm ring tin, smooth the top down so its flat if needed. 

 

Step 6. Cook for 20-25 mins or until springy to touch. When cooked place upside down on a cooling rack. Once cool remove from the tin. (If you find it stuck run a thin knife or similar around the edge to free it)

 

Step 7. Mix the remaining coffee with the icing sugar and drizzle over the top of the cake and let it run down the sides. 

 

Serve, with a dollop of cream .This will last 3 days in a airtight container or without the icing for 2 months in the freezer.