Vanilla, Chocolate And Kahlua Chiffon Cake With Port Wine And Raspberry Sauce
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Cake Flour (sifted)1.5 cups
Sugar (divided)3 tbsps
Unsweetened Cocoa Powder1 tsp
Baking Powder1 tsp
Salt1 cup
Sunflower Oil2 tbsps
Kahlua2 tbsps
Pure Vanilla Extract7 large
Egg White1 tsp
Cream Of TartarDirections:
1
Preheat oven to 325 degrees
2
Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt
3
Make a well in the center and add the oil, Kahlua and vanilla
4
Do not mix
5
In another bowl, beat the egg whites and cream of tartar until white and foamy
6
Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form
7
Do not overbeat
8
Mix 1/4 of the egg whites until well incorporated into the flour mixture
9
Gently fold in the remaining egg whites using a rubber spatula
10
Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil
11
Dust with flour and tap out the excess
12
Pour the batter into the prepared pan
13
Bang the mold on the counter to remove any air bubbles
14
Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean
15
Cool the cake upright on a wire rack for 1 hour
16
Loosen the sides with a small, thin knife
17
Remove the cake from the pan and allow it to cool
18
Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce
19
In a food processor, blend all the ingredients until very smooth
20
Strain, if necessary