COFFEE CLOUD CAKE 1 Tbsp. instant coffee 1 c. boiling water 2 c. flour 3 tsp. baking powder 1/2 tsp. salt 6 egg whites 1/2 tsp. cream of tartar 2 c. sugar 6 egg yolks 1 tsp. vanilla extract 1 c. finely chopped walnuts
Coffee Buttercream Frosting: 9 Tbsp. butter, softened 4 c. sifted confectioners sugar 5 Tbsp. milk 4 Tbsp. strong instant coffee Stir coffee into boiling water until dissolved, then cool. Preheat oven to 350°. Sift together flour, baking powder, and salt. In large bowl, beat egg whites with cream of tartar until soft mounds begin to form, then add 1/2 cup sugar, 2 tablespoons at a time, continuing to beat until very stiff and straight peaks are formed. Do not under beat. Set aside. In large bowl, beat egg yolks until blended, then gradually beat in 1 1/2 cups sugar and va¬nilla. Now beat at high speed until thick and lemon colored, 5 to 10 minutes. To egg yolk mixture, add flour mixture alternately with cooled coffee, beginning and ending with flour mixture. Fold in finely chopped walnuts. Into stiffly beaten egg whites, fold egg yolk mixture, one fourth at a time, using no more than 15 strokes for each addition. After last addition, continue folding just until evenly blended. Pour batter into ungreased 10 inch tube pan. Bake 60 to 70 minutes or until cake springs back when touched lightly with finger. To make frosting: With electric mixer at me¬dium speed, thoroughly mix butter and sugar until light and fluffy. Blend in milk and instant coffee. Beat until very smooth and of spread¬ing consistency. There is speaking grace. Colossians 4:6 says, Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man. ~Blessings, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
