RED RIBBON MOCHA CAKE RECIPE RECIPES
MOCHA CHIFFON CAKE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Make and share this Mocha Chiffon Cake recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- For the cake: Dissolve coffee powder in hot water, cool to room temperature.
- In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
- Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
- Beat with a wooden spoon until smooth.
- In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
- Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
- Spoon batter into ungreased 10 inch tube pan.
- Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
- Turn pan upside down and let cake hang until cool.
- Remove from pan.
- Frost with cocoa whipped cream.
- For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
- Cover and refrigerate for 1 to 2 hours.
- Whip until soft peaks form.
- Frost cake.
- Garnish with chocolate curls.
Nutrition Facts : Calories 558.7, FatContent 34.5, SaturatedFatContent 15.3, CholesterolContent 164.8, SodiumContent 283.9, CarbohydrateContent 58.4, FiberContent 2.1, SugarContent 37.1, ProteinContent 7.9
MOCHA CHIFFON CAKE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Make and share this Mocha Chiffon Cake recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- For the cake: Dissolve coffee powder in hot water, cool to room temperature.
- In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
- Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
- Beat with a wooden spoon until smooth.
- In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
- Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
- Spoon batter into ungreased 10 inch tube pan.
- Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
- Turn pan upside down and let cake hang until cool.
- Remove from pan.
- Frost with cocoa whipped cream.
- For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
- Cover and refrigerate for 1 to 2 hours.
- Whip until soft peaks form.
- Frost cake.
- Garnish with chocolate curls.
Nutrition Facts : Calories 558.7, FatContent 34.5, SaturatedFatContent 15.3, CholesterolContent 164.8, SodiumContent 283.9, CarbohydrateContent 58.4, FiberContent 2.1, SugarContent 37.1, ProteinContent 7.9
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From kawalingpinoyrecipe.com
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From therecipes.info
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From therecipes.info
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From redribbonbakeshop.us
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From tfrecipes.com
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From m.youtube.com
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From foodinaminute.co.nz
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From allrecipes.com
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From therecipes.info
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From tfrecipes.com
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From redribbonbakeshop.us
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From m.cookeatshare.com
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From allrecipes.com
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From pepper.ph
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From pinterest.com
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From womanscribbles.net
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