Wednesday, March 25, 2009

Cappuccino Chiffon Cake

I had a lia sophia jewelry party at my home on Sunday. After I invited my guests I put together a menu: Tequila Berry's Salad, Submarine Sandwiches, Oreo Crunch Brownies, Turbo-Charged Praline Brownies and Cappuccino Chiffon Cake. The menu seems a bit heavy on the sweets doesn’t it?

Yes, I love to bake treats.

I decided on the Cappuccino Chiffon because I wanted to go back and create all of the cakes that were baked since The Cake Slice’s inception in October. Cappuccino Chiffon was the cake they began with.

I was a bit apprehensive of this recipe as there is both espresso and rum. I wasn’t sure how the boys would like this because of the two more adult, very intense flavors. I figured my guests wouldn’t eat the whole cake, along with all of the other treats so knew that the boys would have to finish up the leftovers!

The make up of the cake recipe was very much like the lemon chiffon I baked last week as it was many egg whites beaten into peaks and then folded into he dry ingredients. I did make the mistake of not reading fully that this recipe was for three 8 inch cake pans, not 9 inch which is what I have. I decided to bake two 9 inch cakes and then cut them into half, making 4 little layers instead of three big full ones.

The cake baked up nicely-very light and airy. I used rum extract instead of rum and as I grind Mocha Java beans from Caribou each morning for my French Press, I saved some of this for the cake. It worked out great.

The whipping cream was perfect; not too stiff, dry or overworked this time. Nice, glossy and wet.

I was very nervous as my guests arrived and nobody had tested the cake yet. The boys were not home and I wanted the cake to be whole upon presentation. My nervousness was unnecessary.

The cake was fabulous. EVERYONE loved it. After my guests left and Tyler and Troy returned home I had them try the cake. They both enjoyed it very much! I was so surprised. They didn’t feel the rum or the coffee flavoring was too much, too adult or too strong. They thought the cake layers may be soggy as I poured the syrup into the layers and they were wet, but the cake was just wonderfully moist, not wet at all.

This cake recipe gets an A +. Tyler asked me to make it again.

Next Up: Sweet Potato Cake. I’m serious!

CAPPUCCINO CHIFFON CAKE
Makes an 8-inch triple layer cake

1/4 cup of neutral oil (ie. vegetable, canola, or soybean)
6 eggs separated
6 tablespoons of freshly brewed espresso cooled to room temperature
2 teaspoons of vanilla extract
1 and 1/3 cups of cake flour*
1 and 1/2 cups of sugar
1 teaspoon of baking powder
1/2 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of cream of tartar
Cocoa powder or cinnamon for dusting

(*The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)

Espresso Syrup
1/3 cup hot freshly brewed espresso
1/3 cup of sugar
1/3 cup dark rum, such as Meyers*

(*if you want to leave out the rum you can use molasses thinned with pineapple juice and flavored with almond extract to equal 1/3 cup. Or use 1 to 2 teaspoons of rum extract flavoring but you'll have less syrup.)

Vanilla Whipped Cream
3 cups of heavy cream
1/3 cup of sugar
2 teaspoons of vanilla

1. Preheat the oven to 350F degrees. Line the bottom s of three 8-inch round cake pans with parchment paper but do not grease.

2. In a medium bowl, combine the oil, egg yolks, espresso, and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.

3. In the large bowl of an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining 1/2 cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.

4. Add the espresso-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the pans.

5. Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the pans. Once cooled run a knife around the edge of the pans to release the cakes. Invert onto a wire rack and remove the parchment papers.

6. To assemble the cake, place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 cup of the espresso syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.

7. To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.

Espresso Syrup
makes 1 cup

In a bowl, stir together the espresso and sugar. Stir until the sugar dissolves. Add the rum and let cool to room temperature.

Vanilla Whipped Cream
makes 6 cups

Place the cream, sugar, and vanilla in large chilled mixing bowl with chilled beaters. With the whip attachment, beat the cream until stiff peaks form.

You really should try this one. Really.

2 comments:

elizabeth said...

Yum! Thanks for the recipe. Can't wait to try this cake!

Anonymous said...

Your killing me, seriously. I have made it seven months into this pregnancy with little weight gain and I have hit the ravenously hungry phase. I have been thinking (well, obsessing)about the Red Velvet cake and how freakin' awesome that is and now you start this!! I forgot about the oreo crunch brownies till now too!