Chocolate Chiffon Cake
One of the Triangle Jewish Chorale sopranos brought in this incredibly delicious cake for her birthday last night. It has lots of eggs in it so it must be very healthy.
Coffee Chiffon Cake
Frosting
Heat oven to 325 degrees. In large bowl, beat egg whites, cream of tartar and salt until mixture forms soft peaks. Gradually add 1/2 cup of sugar, beating until stiff peaks form.
In small bowl, beat egg yolks until thick and lemon colored. Gradually add remaining 1/2 cup of sugar, beating until thick. Dissolve 3 teaspoons of instant coffee in 1/3 cup water.
Lightly spoon flour into measuring cup; level off. Blend coffee mixture, flour, 2 ounces of grated chocolate and 2 teaspoons of vanilla into egg yolk mixture. Beat 1 minute at low speed or just until blended. Fold egg yolk mixture into egg whites. Pour into ungreased 10 inch tube pan.
Bake at 325 degrees for 50 to 60 minutes or until top springs back when touched lightly in the center. Invert cake on funnel or bottle and cool completely. Remove from pan.
In large bowl, beat cream until slightly thickened. Reserving 3 teaspoons grated chocolate for top, add remaining grated chocolate, powdered sugar, 1 1/2 teaspoons instant coffee and 1 teaspoon vanilla to cream. Beat until firm peaks form (do not overbeat). Slice cake into 2 layers. Fill and then frost top and sides. Sprinkle reserved 3 teaspoons grated chocolate over top. Store in refrigerator.
Technorati Tags: Recipe, Receipt, Dessert, Cake5 eggs, separated
2/3 tsp. cream of tartar
pinch salt
2/3 cup sugar
2 tsp. instant coffee
4 ts water
2/3 cup all purpose unbleached flour
1-1/2 oz. semi-sweet chocolate, grated
1-2/2 tsp. vanilla
2/3 tsp. cream of tartar
pinch salt
2/3 cup sugar
2 tsp. instant coffee
4 ts water
2/3 cup all purpose unbleached flour
1-1/2 oz. semi-sweet chocolate, grated
1-2/2 tsp. vanilla
Frosting
2 cups whipping cream
1/3 powdered sugar
2 oz. (2 squares) semi-sweet chocolate, grated
1 1/2 tsp. instant coffee
1 tsp. vanilla
1/3 powdered sugar
2 oz. (2 squares) semi-sweet chocolate, grated
1 1/2 tsp. instant coffee
1 tsp. vanilla
Heat oven to 325 degrees. In large bowl, beat egg whites, cream of tartar and salt until mixture forms soft peaks. Gradually add 1/2 cup of sugar, beating until stiff peaks form.
In small bowl, beat egg yolks until thick and lemon colored. Gradually add remaining 1/2 cup of sugar, beating until thick. Dissolve 3 teaspoons of instant coffee in 1/3 cup water.
Lightly spoon flour into measuring cup; level off. Blend coffee mixture, flour, 2 ounces of grated chocolate and 2 teaspoons of vanilla into egg yolk mixture. Beat 1 minute at low speed or just until blended. Fold egg yolk mixture into egg whites. Pour into ungreased 10 inch tube pan.
Bake at 325 degrees for 50 to 60 minutes or until top springs back when touched lightly in the center. Invert cake on funnel or bottle and cool completely. Remove from pan.
In large bowl, beat cream until slightly thickened. Reserving 3 teaspoons grated chocolate for top, add remaining grated chocolate, powdered sugar, 1 1/2 teaspoons instant coffee and 1 teaspoon vanilla to cream. Beat until firm peaks form (do not overbeat). Slice cake into 2 layers. Fill and then frost top and sides. Sprinkle reserved 3 teaspoons grated chocolate over top. Store in refrigerator.
Labels: recipes
by melinama @ 6:17 AM
2 comments
A few of my daughter
Melina's great posts:
2 Comments:
This recipe is very similar to the chocolate cake that my motherinlaw used to make for family birthdays, but she made it with peanut butter icing. I always thought that it was the best cake ever. Everyone requested it for their birthdays. My mother baked fantastic fruit pies , but Motherinlaw Madeline made the best cakes. ~~Susanlynn, who never bakes
Yum!!! And with the cream it must be very high in calcium.
Post a Comment
<< Home