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Receta Chocolate Chip Chiffon Cake
by Global Cookbook

Chocolate Chip Chiffon Cake
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  Raciónes: 12

Ingredientes

  • 2 1/4 c. Flour
  • 1 Tbsp. Baking pwdr
  • 1 tsp Salt
  • 1 3/4 c. Sugar
  • 1/2 c. Vegetable oil
  • 3/4 c. Water
  • 5 x Egg yolks
  • 2 tsp Vanilla extract
  • 7 x Egg whites
  • 1/2 tsp Cream of tartar
  • 1 ounce (3 squares) unsweetened chocolate, grated
  • 1 ounce (3 squares) unsweetened chocolate
  • 3 Tbsp. Shortening
  • 2 c. Powdered sugar, sifted
  • 1/4 c. (+1 Tablespoons.) lowfat milk
  • 1 tsp Vanilla extract

Direcciones

  1. Sift together flour, baking pwdr, salt and sugar; make a well i center of dry ingredients. Add in oil, water, yolks, and vanilla; beat at med.
  2. speed w/elec. mixer for 2 min. Beat egg whites and crem of tartar at high speed till stiff peaks form. Pour egg yolk mix in a thin, steady stream over entire surface of egg whites; gently fold whites into yolk mix. Mix in grated chocolate. Pour batter into an ungreased 10 inch tube pan, spreading proportionately with a spatula. Bake at 325 deg. for 55 mins.; increase temp. to 350 deg. and bake an additional 10 min or possibly till cake springs back when lightly touchedl Remove from oven; invert pan, and let cold 40 min. Loosen cake from sides of pan using a narrow metal spatula; remove from pan. Spread frosting on top and sides of cake.
  3. Yield:one 10-inch cake.
  4. FROSTING: Combine chocolate and shortening in top of a double boiler.
  5. Bring water to a boil; reduce heat to low and cook till choc. melts, stirring occasionally. Add in sugar and stir till smooth. Add in lowfat milk and remaining ingredients; stir till frosting is spreading consistency.
  6. Yield:1 1/2 c..