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Mocha Chiffon Cake with No-Melt Butter Icing

Mocha Chiffon Cake with No-Melt Butter Icing (from Heny Sison’s Cake Workshop)

Ingredients:
2 ¼ cups Purefoods cake flour, sifted
1 tbsp baking powder
½ tsp salt
1 cup sugar
½ cup vegetable oil
¾ cup water
1 tbsp + tsp Nescafe instant coffee
7 egg yolks
1 cup egg whites
½ cup sugar
½ tsp cream of tartar

Procedure:
1.Preheat oven to 325 degrees F.
2.Grease and line with waxed paper one 10×4” round pan.
3.Sift flour, baking powder, salt and 1 cup sugar three times. Put in a bowl and make a well in the center. Add oil, egg yolks and coffee-water mixture.
4.Stir at low speed until smooth and no trace of flour can be seen.
5.In a separate bowl, beat egg whites, ½ cup sugar and cream of tartar. Beat until stiff but not dry.
6.Fold egg yolk mixture into the egg white mixture. Blend well. Pour into the prepared pan.
7.Bake for 45 minutes or until done.

No-Melt Butter Icing
2/3 cup egg whites
1 ¼ cups sugar
1 cup shortening or Baker’s Best margarine
1 cup Magnolia Gold Butter, softened

Procedure:
1.Beat egg whites and sugar until sugar is almost dissolved.
2.Add softened butter and shortening.
3.Beat until very well blended.
4.Spread on cake.
If mocha flavor is desired, dissolve 2 tbsp instant coffee in 2 tbsp Kahlua and add to the butter mixture. Stir until combined.

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2 comments on “Mocha Chiffon Cake with No-Melt Butter Icing

  1. anna
    July 4, 2012

    hi ive also attended the same class@henysison..ive made this yesterday but it didnt turn out well.medyo matigas yung cake ko.i hope you could help me refresh my memory.nklimutan ko kc yung procedure ng pg beat nung eggwhites,sugar (cream of tartar).Should i heat it up first using a double boiler b4 beating or hindi n?..hoping you could help me out on this tnx and God Bless

    • celebreaty4recipes
      July 6, 2012

      hi anna! this is a standard chiffon cake recipe and you shouldn’t have much problems with the cake. you don’t heat up the eggwhites before beating them, you just have to be extra careful to whip the whites until they are really stiff but not dry. and fold the cake batter to the foamed whites using a spatula, don’t beat or u deflate the eggwhite foam and affect your cake texture. the oil instead of butter assures your cake will be moist. do you have any other recipes from the course you can share by email? please let me know so we can share recipes from school. thanks for stopping by.

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This entry was posted on March 7, 2012 by in Cakes and Icings and tagged .
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