Page 316 - Chocolate Cake Doctor
P. 316
298 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
CHOCOLATE CHIFFON CAK
CHOCOLATE CHIFFON CAKE E
WITH CRUSHED PEPPERMINT
BUTTERCREAM FROSTING
very time I think about mak-
SERVES: 16
ing a chiffon cake, I want to PREPARATION TIME: 10 MINUTES
put on a certain frilly lime BAKING TIME: 60 TO 65 MINUTES
ASSEMBLY TIME: 5 MINUTES
green polka-dot apron that my Aunt
Elizabeth gave me. It has that June
5 large egg whites
Cleaver look that you’d expect from 1 ⁄2 teaspoon cream of tartar
a woman who was about to bake 1 package (18.25 ounces) plain chocolate
fudge or devil’s food cake mix
such a nostalgic 1960s
3 ⁄4 cup water
cake. And if this is
1 ⁄2 cup vegetable oil
retro, then trans- 3 large egg yolks
port me back to 2 teaspoons pure vanilla extract
Crushed Peppermint Buttercream Frosting
that magic decade, for
(page 414)
I love the simplicity of
1. Place a rack in the center of the oven
this cake, its high stature, and how
and preheat the oven to 325°F. Set aside
great it looks with a dusting of con- an ungreased 10-inch tube pan.
fectioners’ sugar or a spreading of 2. Place the egg whites and cream of tar-
creamy peppermint frosting. In fact, tar in a medium-size mixing bowl. Beat
with an electric mixer on high speed until
I’m off to find that apron . ..
stiff peaks form, 2 to 3 minutes. Set the
bowl aside.
