Basics • Early Birds & Breads • Bars, cookies, & goodies • Cakes • Dessert • Drinks • Main Dishes • Greens
the most moist cakes
The moist, buttery, and airy cakes in this chapter will make your mouth water. From the simple but scrumptious coconut-coffee cake to the light and chewy all-whites macadamia coffee cake, you will find a variety of textures and flavors to please any palate. The delicate coffee flavor in the cakes is sometimes complemented by elaborate frostings and other times by simple dustings of powdered sugar. Whatever your preference, there is something to please everyone in this chapter!
 
Chocolate Chip and Coffee Chiffon Cake
One 10-inch tube cake, two 9-inch layers, two 8-inch bowl cakes, or one 10-inch bowl c
 
Again a base for many desserts, this cake is a beauty and can stand alone by itself! A glass of ice wine or pink champagne will take it to the max!
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 5 eggs, separated
  • 3/4 cup water
  • 1/2 cup oil
  • 4 tablespoons Concentrated Coffee Syrup (page 000)
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup milk chocolate chips
 
  1. Preheat the oven to 350ºF.
  2. In the bowl of an electric mixer, place the flour, 1/2 cup sugar, and baking powder. Mix with a fork or whisk; make a well in the center and pour in the egg yolks, water, oil, coffee syrup, and vanilla extract. Attach the mixer blades or paddle, and mix at medium-low speed for 2 to 3 minutes, until shiny.
  3. In a clean mixer bowl, place the egg whites, cream of tartar, and salt, and beat with clean beaters at medium-high speed until frothy, about 2 minutes. Add 1 cup sugar slowly, and mix in high speed for 8 minutes, until shiny and thick. Fold the whites into the flour-yolk mixture.
  4. Pour into an ungreased tube pan or cake pans.
  5. Bake for 45 to 50 minutes, until the cake springs back when you touch it and feels sturdy.
  6. Remove from the oven and turn onto a rack, top down.
  7. Unmold when completely cold or the next day. Scrape the sides with a knife for the tube pan or layers.
Variation:
For the bowl cakes, line two 8-inch or one10-inch stainless-steel or heatproof glass bowls with foil. Press the foil against the sides and (Cut enough foil so you can fold the foil all the way to the sides of the bowl.) Fill with the cake batter, half the batter into each one if using the smaller bowls. Bake as for the tube or layers. As soon as the cakes come out of the oven, set them up side down on racks. Allow to cool completely. Unmold and peel off the foil when cool.
 
Recipes
Chiffón de Vainilla con gotas de Café