Lovelight Chocolate Chiffon Cake Recipe
Recipe
Ingredients
CAKE
2 eggs, separated
1 1/2 cup sugar, divided
1 3/4 cup cake flour, sifted
3/4 tsp baking soda
1 tsp salt
1/3 cup vegetable oil
1 cup buttermilk, divided
2 oz unsweetened chocolate, melted
WHITE MOUNTAIN FROSTING
2 egg whites
1/2 cup granulated sugar
2 tbsp water
1/4 cup light corn syrup
1 tsp vanilla
Recipe
Preparation
1. To prepare the cake: Preheat oven to 350 degrees. Grease and flour
two 9-inch cake pans; set aside.
2. In a large mixing bowl, beat egg whites until frothy, about 2
minutes. Gradually add 1/2 cup sugar and continue beating until
whites hold stiff peaks when the beaters are lifted, about 5 minutes.
Set aside.
3. In another large mixing bowl, sift together cake flour, remaining
1 cup sugar and the baking soda and salt. Add oil and 1/2 cup
buttermilk; beat for 1 minute, costantly scraping down the sides and
bottom of the bowl. Add remaining 1/2 cup buttermilk, the egg yolks
and melted chocolate. Beat 1 minute longer.
4. Gently fold the reserved meringue into the flour-buttermilk mixture
until combined (do not overmix). Pour batter into prepared pans.
5. Bake at 350 degrees until a wooden toothpick iserted in the center
of the cake comes out clean, about 25 to 30 minutes.
6. Remove pans to wire cooling racks and let cake cool in pans for 10
minutes. Remove cake from pans and cool completely on racks.
7. To make the frosting: In a medium mixing bowl, beat egg whites
until stiff enough to hold a point when the beaters are lifted, about
4 minutes.
8. Combine sugar, water and corn syrup in a medium-sized,
heavy-bottomed saucepan. Cover and bring to a rolling boil over high
heat. Uncover, and cook until the mixture measures 242 degrees on a
candy thermometer.
9. In a thin stream, slowly pour hot sugar syrup into the beaten egg
whites. Continue beating until stiff peaks form when the beaters are
lifted. Stir in vanilla.
10. Frost cake and serve.
Source: a 1956 Betty Crocker recipe printed in the Chicago Sun Times,
November 6, 1996
Servings:
10
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Food Tips of the Week
Diet tips
If you enjoy eating, but want to lose weight and also enhance your overall well-being, without doubt you ought to start a carefully calculated healthy dietary regime. In theory, this ought to take in 5 measures of grains and vegetables on a daily basis and also embrace the right blend of proteins, carbohydrates and fats.
Some reduced carb diet guidlines:
* Use soy flour or baking mix.
When you need to use flour for baked goods, substitute soy flour or a baking mix such as Atkins bake mix. In most cases, you may convert your most popular recipes that use conventional wheat flour to use these lowcarb alternatives.
* Eat regular meals
Most reduced carb recipes are, errmm.., low in carbs. Your body must have energy, and carbohydrates are a fast acting energy source. A reduced carbohydrate diet needs great care in monitoring you energy levels, as the energy provided by non-carbohydrate sources is far slower to act.
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(includes apricot, red bell peppers & rosehip)
Lycopene is a non-synthetic coloring compound and one of the carotenid family. It is behind the dark red color of some fruit, vegetables and pulses.
Unlike numerous nutrients, lycopene does not become less effective if subjected to heat, but is truly improved by being heated.
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Lovelight Chocolate Chiffon Cake Recipe from Recipes 4U
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