Page 311 - Chocolate Cake Doctor

C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S 293

WHITE CHOCOLATE E
WHITE CHOCOLAT

CHIFFON CAKE E
CHIFFON CAK

WITH WHITE CHOCOLATE GLAZE

dding white chocolate to a 2 ⁄3 cup water

1 ⁄3 cup vegetable oil
batter is tricky. It’s so full of
3 large egg yolks
fat that you can easily make
2 teaspoons pure vanilla extract
the cake greasy. The solution is to White Chocolate Glaze (page 452)

add extra egg whites, which help
1. Place a rack in the center of the oven
in a couple of ways. They produce
and preheat the oven to 325°F. Set aside
a higher and lighter cake, and they an ungreased 10-inch tube pan.
have a drying effect on the white 2. Melt the white chocolate in a small

chocolate. So here is one great glass bowl in the microwave oven on high
power for 1 minute. Remove the bowl from
cake, topped with a simple and ele-
the oven and stir with a small rubber
gant glaze. spatula until it is smooth. (See Melting
White Chocolate, page 92.) Let it cool
SERVES: 16 slightly. Set the bowl aside.
PREPARATION TIME: 12 MINUTES
3. Place the egg whites and the cream of
BAKING TIME: 50 TO 55 MINUTES
tartar in a medium-size mixing bowl. Beat
ASSEMBLY TIME: 5 MINUTES
with an electric mixer on high speed until
stiff peaks form, 2 to 3 minutes. Set the
6 ounces white chocolate, coarsely chopped
bowl aside.
5 large egg whites
1 ⁄2 teaspoon cream of tartar 4. Place the cake mix, water, oil, egg
1 package (18.25 ounces) plain white yolks, vanilla, and melted white chocolate
cake mix in a large mixing bowl, and with the same