7/26/2008

Cocoa Chiffon Cake


Cocoa Chiffon Cake



Sugar and orange peel

Egg whites

Layer

Cake

Ingredients.

3 egg yolks.
3 egg whites.
110 gr sugar.
120 gr self raising flour.
50 gr corn oil.
120 gr fresh orange juice.
30 gr cocoa powder.
½ teaspoon baking powder.
½ teaspoon baking soda.
¼ teaspoon cream of tartar.
1 orange peel, grated.
1 tablespoon vanilla extract.


1- Rub 2 tablespoon of sugar with the orange peel until it takes the color of the orange peel, in my case it got green and very fragrant. Keep aside.
2- In a bowl place: egg yolks, oil, orange juice, cocoa powder, flour and the orange-sugar mix, whisk until the mixture looks creamy.
3- In other bowl place the egg whites, vanilla extract and cream of tartar, whisk until it forms soft peaks, gradually add in the sugar and whisk until stiff peaks.
4- Carefully fold ¼ of the egg whites in the cocoa mixture, when it is well incorporated in the cocoa batter add another ¼ of the egg whites and finally add in the rest of the whites.
5- Place the batter in a greased cake pan, and bake until a toothpick inserted in the center of the cake comes out clean, invert the cake pan on a dish, when the cake cools, it should come out alone, if it does not, slide a knife around the pan and remove the cake.

Frosting and filling.


8 tablespoons vegetable shortening
4 tablespoons salted butter.
3 ½ cups icing sugar.
1 cup cocoa powder.
1 tablespoon vanilla extract
1 tablespoon orange peel, grated.
½ cup milk, it may need some extra*


1- Mix all the ingredients and whisk at high speed until the batter is creamy, it may need some extra milk, if it does, add in the milk by 1 tablespoon at a time, the consistency is like a butter cream.


Rum Syrup.


1 cup sugar.
½ cup water.
2 tablespoons vanilla extract.


1- Boil the sugar and water until it looks like a syrup, let cool and add in the vanilla extract.

Assembly.

1- Slice cake in 2 lengthwise, so you have 2 layers.
2- Drizzle the bottom layer with the rum syrup and ¼ of the frosting and cover with the other layer, drizzle with rum syrup and decorate with rest of the frosting.

3 comments:

tartasacher said...

Hola Faery: Claro donde hace calor es una buena idea, así que ahora aquí también se puede poner en práctica. El polvo de cuajada supongo que te puedes referir a unos polvos que se añaden a la leche caliente y queda cuajada, luego se deja enfriar y se toma con azúcar, miel, nueces, aquí es un postre tradicional, pero tal como se hacía antiguamente, con el cuajo obtenido de los cardos, la higuera o los animales como corderos. Ahora se utiliza cuajo químico, pero lo que tú me dices son los polvos que te comentaba antes y que aquí por ejemplo los comercializa la marca Royal y creo que alguna otra marca, yo es que casi no los uso. Besotes.

Faery said...

Gracias Tartasacher por esa información tan buena, ahora me arranco a investigar donde la puedo encontrar, aqui Royal solo vende polvo de hornear o levadura quimica.

Donna said...

OH THIS IS BEAUTIFUL!!!!!! Well Done sweetie!!!hughugs