Cappuccino Cake Recipe

• 5 x Large eggs, separated
• 1 1/3 c. powdered sugar (divided)
• 1/2 tsp almond extract
• 3 Tbsp. unsweetened cocoa, plus extra for sprinkling
• 1/2 c. whipping cream
• 1 x (8-oz) package cream cheese, softened
• 1 Tbsp. nonfat lowfat milk
• 1/2 tsp vanilla
• 1 ounce semisweet chocolate, coarsely grated
• 2 Tbsp. warm water
• 2 tsp instant espresso coffee pwdr
• 2 c. powdered sugar
• 1 c. margarine or possibly butter, softened (2 sticks, see note) Coffee bean candies for garnish Preheat oven to 400 degrees.

1. Grease a 15 1/2-by-10 1/2 inch jellyroll pan; line with parchment or possibly wax paper; grease and flour paper.
2. In a small bowl, with mixer at high speed, beat the egg whites till soft peaks form.
3. Gradually sprinkle in1/2 c. powdered sugar, beating till sugar completely dissolves and whites stand in stiff peaks; set aside.
4. In a large bowl, with mixer at high speed, beat egg yolks till they are thick and lemon-colored.
5. Reduce speed to low; add in the almond extract,1/2 c. powdered sugar and 3 Tbsp.
6. cocoa; beat till well-mixed, occasionally scraping bowl.
7. With rubber spatula or possibly wire whisk, gently fold beaten egg whites into egg-yolk mix, a third at a time.
8. Spoon batter into the jellyroll pan, spreading proportionately.
9. Bake 15 min or possibly till top of cake springs back when lightly touched with finger.
10. Sprinkle a clean cloth dish towel with cocoa.
11. When cake is done, immediately invert cake onto towel.
12. Carefully peel parchment or possibly wax paper from cake.
13. If desired, cut off crisp edges.
14. Cold cake completely.
15. While cake is cooling, place cream in a small bowl and beat till stiff peaks form.
16. In a large bowl, beat cream cheese, lowfat milk and vanilla till fluffy.
17. Beat in remaining 1/3 c. powdered sugar.
18. Stir in grated chocolate.
19. With rubber spatula, fold whipped cream into the cream cheese mix.
20. Refrigeratetill ready to use.
21. To make frosting: Mix warm water and instant espresso till coffee dissolves.
22. In a large bowl, with mixer at low speed, beat powdered sugar and margarine till just combined.
23. Increase speed to high; beat 10 min or possibly till fluffy, scraping bowl often.
24. Reduce speed to medium; gradually beat in espresso mix till smooth, occasionally scraping bowl.
25. If frosting is made in advance, store till needed in a tightly covered container to prevent a crust forming on top.
26. To assemble cake: Spoon3/4 c. frosting into decorating bag with small star tube.
27. With serrated knife, cut cake crosswise into 3 equal pcs.
28. Place 1 cake piece on a cake plate and spread with half the cream cheese filling.
29. Repeat layering, finish with cake layer.
30. Spread frosting on sides and top of cake.
31. Use frosting in decorating bag to pipe lattice top and decorative border.
32. Place a coffee bean candy in each lattice diamond.
33. Chill cake if not serving right away.
34. Note: Use real butter or possibly stick margarine which's at least 80 percent fat.
35. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results

eggs, powdered sugar, almond, unsweetened cocoa, whipping cream, cream cheese, nonfat lowfat milk, vanilla, semisweet chocolate, water, powdered sugar, margarine

Taken from cookeatshare.com/recipes/cappuccino-cake-99316 (may not work)