Thursday, September 22, 2011

Coffee-Flavored Whipped Cream Cake

Coffee-Flavored Whipped Cream Cake
Coff10 to 12 servings

5 eggs, separated and brought to room temperature
1 cup sugar
1 tsp vanilla
1/2 tsp instant coffee powder dissolved in 3 tbl boiling water
1 cup all purpose flour, sifted
1 tsp baking powder

Whipped Cream Frosting
2 cups whipping cream
2 tbl sugar
1/4 cup very strong col coffee
2 tbl coffee liqueur

Chopped toasted walnuts or almonds (garnish)
Candy coffee beans (optional garnish)

Preheat oven to 350F. Combine egg yolks and sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter. Turn into ungreased 10" tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool.

For Frosting: Whip cream with sugar until soft peaks form. Add coffee and liqueur and beat until stiff.

Slice cake crosswise into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired.) Chill until whipped cream is slightly firm.

Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before Whipped Cream Cake
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