Brazilian Chocolate Chiffon Cake Recipe
Love to try out something yummy this season? Here's is an original and deliciously different recipe for Brazilian Chocolate Chiffon Cake for you to try. This Brazilian Chocolate Chiffon Cake is indeed a treat for those with a sweet tooth!
Ingredients
2 1/4 cups sifted cake flour
1 2/3 cups sugar
3 teaspoons baking powder
2 teaspoons powdered instant coffee
1 teaspoon salt
1/4 teaspoon
1/2 cup salad oil
6 eggs, separated
3/4 cup water
2 teaspoons vanilla
3 squares unsweetened chocolate, melted
1/2 teaspoon cream of tartar
Directions
Mix and sift first six ingredients.
Make a well and add in order, salad oil, egg yolks, water and vanilla.
Beat with a spoon until smooth.
Add melted chocolate and blend well.
Add cream of tartar to egg whites.
Beat until egg whites form very stiff peaks.
Gently fold egg yolk and chocolate mixture into egg whites until well blended.
Fold, do not stir.
Turn batter into an ungreased 10-inch tube pan.
Bake in a slow oven (325°F.) 70 to 75 minutes or until cake springs back when touched lightly with finger.
Invert pan and let stand until cool.
Loosen cake from sides of pan and remove.
Make a well and add in order, salad oil, egg yolks, water and vanilla.
Beat with a spoon until smooth.
Add melted chocolate and blend well.
Add cream of tartar to egg whites.
Beat until egg whites form very stiff peaks.
Gently fold egg yolk and chocolate mixture into egg whites until well blended.
Fold, do not stir.
Turn batter into an ungreased 10-inch tube pan.
Bake in a slow oven (325°F.) 70 to 75 minutes or until cake springs back when touched lightly with finger.
Invert pan and let stand until cool.
Loosen cake from sides of pan and remove.
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