Makes 1 cake
Note: This is a variant on angel cake. It inherits all the associated difficulties, especially with eggwhites collapsing.
|1 1/2 cups ||375 mL ||white flour|
|3/4 cups ||180 mL ||white sugar|
|2 tsp ||10 mL ||baking powder|
|1 cup ||250 mL ||ground nuts|
|1/2 cup ||125 mL ||water|
|3 tsp ||15 mL ||instant coffee powder|
|6 ||6 ||eggs|
|3/4 cups ||180 mL ||white sugar|
|1 cup ||250 mL ||whipping cream|
|6 tsp ||30 mL ||sugar|
|1/2 tsp ||2 mL ||vanilla extract|
|1/4 cup ||60 mL ||ground nuts|
- Dissolve the coffe powder in the water. It's best if it sits a bit while you do the other ingrediants.
- Seperate the eggs into whites and yolks in two seperate bowls. The bowl with the eggwhites cannot be plastic. It's OK to get eggwhite in the yolks, but the recipie will not work in you get any yolk in the eggwhite. To avoid this, start by pourin each eggwhite into a glasss. When you have got it in, and there is no yolk, dump in in with your other whites. If you get any yolk in, dump in in with the yolks and get a clean glass for the next egg (or wash it thoroughly).
- Beat the eggwhites until the mixture is still and forms peaks. This takes a lot longer than with whipping cream, and if any egg yolk got in, it will never happen. If you have a special whisk attachment for your beaters, use that.
- Sprinkle a bit of the white sugar (less than 1/4 cup at once) into the eggwhites and beat it in. Repeat until all the sugar is in. Do not just pour the white sugar in or you will collapse the eggwhites.
- Turn on the oven to 325°F (160°C). It has to be hot when the cake goes in. Make sure that the eggwhites are not sitting on top of it, or the heat will make them collapse.
- Beat the egg yolks until they are thick and lemon-coloured.
- Add the coffee mixture to the yolks and beat well.
- Add the dry ingrediants and ground nuts to the yolks mixture and beat well.
- Add the eggwhites to the yolks and stir in with a spatula. Stir as little as possible and do not use beaters. The less you mix it, the fluffier your cake will be.
- Pour the mixture into an ungreased 10-inch (25 cm) tube pan. If you grease the pan, the cake will not rise.
- Bake at 325°F (160°C) for about 65 minutes. Put the cake directly into a hot oven; if the oven is not hot yet, wait before putting the cake in.
- Stand the cake upside down to cool. If your pan doesn't have little arms on the side, you can stand it on a glass bottle.
- The cake will take several hours to cool; overnight is good.
- Combine the whipping cream, sugar, and vanilla. Beat the mixture thoroughly.
Remove the cake from its pan. You will have to:
- Cut around the edge of the cake.
- Remove the outer portion of the tube pan.
- Cut along the bottom of the cake and around the central tube.
- Cut a thin layer off the bottom of the cake. Aim for between 1 - 2 cm (1/2 - 1 inch).
- Ice the bottom layer of the cake and put the rest of the cake back on top.
- Continue cutting and icing slices until you reach the top of the cake. Expect between 3 and 5 slices. If you accidentally cut downward into the icing layer below, just back up a bit and continue the slicer higher up. No one will notice the extra cut.
- Ice the top of the cake. You can do the sides as well if you have extra icing.
- Sprinkle the ground nuts in the cake.
- Do not put the beaters back in the eggwhites after they have been in the yolks. This will stop the eggwhites beating up, just as if a bit if yolk was in the original eggwhite mixture.
- You need a tube pan that comes apart into two pieces. Do not use a pan with a fancy shape. If you do, you will not be able to get the cake out in that shape.
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