Page 312 - Chocolate Cake Doctor

294 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

beaters used to beat the egg whites (no 7. Prepare the White Chocolate Glaze.
need to clean them), blend with the elec-
8. Spoon the glaze over the top of the
tric mixer on low speed for 1 minute. Stop
cake, and let it run down the sides. Let
the machine and scrape down the sides
the cake rest for 10 minutes, then slice
of the bowl with a rubber spatula. Increase
and serve.
the mixer speed to medium and beat 2
minutes more, scraping the sides down Store this cake, wrapped in aluminum
again if needed. The batter will be very foil or plastic wrap, or in a cake saver,
thick and should look well blended. Turn at room temperature for up to 1 week. Or
the beaten egg whites out on top of the freeze it, wrapped in foil, for up to 6 months.
batter, and with the rubber spatula fold Thaw the cake overnight in the refrigerator
the whites into the batter until the mix- before serving.
ture is light but well combined (see How
to Fold, page 445). Pour the batter into
the ungreased pan, smoothing the top R
with the rubber spatula. Place the pan
in the oven. the Cake Mix Doctor says

5. Bake the cake until it is golden brown
The egg whites will beat to higher
and springs back when lightly pressed peaks if they are at room temperature.
with your finger, 50 to 55 minutes. Remove The glaze can be prepared while the
the pan from the oven and immediately cake is cooling. If it cools and hardens
turn it upside down over the neck of a glass too much before you are ready to
bottle. Allow to cool for 1 hour. spoon it over the cake, return it to low
heat and stir until it is smooth and
6. Remove the pan from the bottle. Run a
pourable.
long, sharp knife around the edge of the
cake and invert it onto a rack, then invert
it again onto a serving platter so that it is
right side up.