"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Coffee Cloud Cake Recipe

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This recipe for Coffee Cloud Cake, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Froehlich
Added: Saturday, June 10, 2006


1 Tablespoons instant coffee
1 cup boiling water
2 cups sifted enriched flour
3 tsps. double acting baking powder
tsp. salt
6 eggs, whites and yolks separated
cup sugar
1 cups sugar
1 tsp. vanilla.
1 cup pecans (or other nuts: almonds, hazelnuts or walnuts) finely ground

Dissolve 1 Tablespoons instant coffee in 1 cup boiling water. Cool.

Sift together: 2 cups sifted enriched flour, 3 tsps. double acting baking powder, tsp. salt

Beat 6 egg whites (about 3/4 cup) with tsp. cream of tartar in a large bowl. Beat with electric beater at high speed until soft mounds form. Add: 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 cup) in large mixer bowl until blended. Add gradually 1 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 (350) 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 tsp almond extract. For coffee flavoring, dissolve 2 tsps. coffee in a little bit of water and add to cream while whipping.




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