Directions: |
Directions:1. Sift flour, baking powder, salt and sugar together three times.
2. Make a well in flour mixture and add, without stirring, corn oil, unbeaten egg yolks, coffee and vanilla. Stir the liquids then stir into flour mixture. Beat until batter is smooth; stir in shaved chocolate.
3. Measure the egg whites into a large bowl and sprinkle with cream of tartar. Beat until very, very stiff (much stiffer than meringue), add flour mixture about a quarter at a time, folding after each addition until batter and egg whites are combined.
4. Bake in preheated 325ºF oven 1⅓ to 1½ hours. Immediately when cake is baked, invert pan and allow cake to hang suspended until cold. Remove carefully from pan.
5. Cover with Coffee 7 Minute frosting or Chocolate-coffee butter icing.
7 Minute Frosting
1 cup - sugar
¼ teaspoon - salt
½ teaspoon - cream of tartar,
2 - egg whites
3 tablespoons - water
1 teaspoon - vanilla
2 teaspoons Instant Coffee (Optional)
Directions:
1. Combine all ingredients except vanilla in a stainless steel heavy bottomed sauce pan. Place over medium low heat and beat with an electric hand mixer constantly for 5-7 minutes, or until icing is fluffy and stiff peaks form when beaters are removed.
2. Remove from heat and stir in vanilla. Ice cake. It takes two recipes to ice a layer cake.
Mocha Cream Frosting
2 teaspoons - powdered instant coffee or espresso
1 teaspoon - vanilla
3 tablespoons - milk, heated slightly
2⅔ cups - powdered sugar
¼ cup - cocoa
6 tablespoons- butter or margarine, softened
Directions
1. Dissolve coffee in milk; set aside. Stir together powdered sugar and cocoa; set aside.
2. Beat butter in medium bowl. Add powdered sugar and cocoa mixture alternately with milk, beating to spreading consistency. Stir in vanilla. About 2 cups frosting. |
This recipe for Chip-Coffee Chiffon Cake is from