Ingredients: |
Ingredients: 1½ Tablespoons instant coffee
1 cup boiling water
2 cups sifted enriched flour
3 tsps. double acting baking powder
½ tsp. salt
6 eggs, whites and yolks separated
½ cup sugar
1½ cups sugar
1 tsp. vanilla.
1 cup pecans (or other nuts: almonds, hazelnuts or walnuts) finely ground
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Directions: |
Directions:Dissolve 1½ Tablespoons instant coffee in 1 cup boiling water. Cool.
Sift together: 2 cups sifted enriched flour, 3 tsps. double acting baking powder, ½ tsp. salt
Beat 6 egg whites (about 3/4 cup) with ½ tsp. cream of tartar in a large bowl. Beat with electric beater at high speed until soft mounds form. Add: ½ cup sugar to egg whites about 2 TB at a time. Continue beating until very stiff. Set aside until needed
Beat 6 egg yolks (about ½ cup) in large mixer bowl until blended. Add gradually 1½ cups sugar and 1 tsp. vanilla. Beat at high speed until thick and lemon-colored, 4-5 minutes.
Add the dry ingredients alternately with the cooled coffee to egg yolk mixture beginning and ending with the dry ingredients. Blend thoroughly after each addition.
Fold in 1 cup pecans or other finely ground nuts. Blend thoroughly. Fold in the egg whites thoroughly but lightly blended.
Pour into ungreased 10 inch tube pan.
Bake: in a moderate oven (350º) 60 to 70 minutes. Invert immediately after removing from the oven. Cool in a pan at least 1 hour. Frost with coffee icing and sprinkle with nuts.
Coffee Icing
Cream 2 tablespoons butter. Blend in two cups sifted powdered sugar and 1 1/2 tsps. instant coffee. Add gradually 1 tsp. vanilla and 2-3 tsps milk until spreading consistency.
Easy alternative: Whip two pints of whipping cream adding about 6 TB of sugar, 2 tsp vanilla, and ½ tsp almond extract. For coffee flavoring, dissolve 2 tsps. coffee in a little bit of water and add to cream while whipping. |
This recipe for Coffee Cloud Cake is from