CAKE
2 eggs, separated
1 1/2 cup sugar, divided
1 3/4 cup cake flour, sifted
3/4 tsp baking soda
1 tsp salt
1/3 cup vegetable oil
1 cup buttermilk, divided
2 oz unsweetened chocolate, melted
WHITE MOUNTAIN FROSTING
2 egg whites
1/2 cup granulated sugar
2 tbsp water
1/4 cup light corn syrup
1 tsp vanilla
Directions
1. To prepare the cake: Preheat oven to 350 degrees. Grease and flour
two 9-inch cake pans; set aside.
2. In a large mixing bowl, beat egg whites until frothy, about 2
minutes. Gradually add 1/2 cup sugar and continue beating until
whites hold stiff peaks when the beaters are lifted, about 5 minutes.
Set aside.
3. In another large mixing bowl, sift together cake flour, remaining
1 cup sugar and the baking soda and salt. Add oil and 1/2 cup
buttermilk; beat for 1 minute, costantly scraping down the sides and
bottom of the bowl. Add remaining 1/2 cup buttermilk, the egg yolks
and melted chocolate. Beat 1 minute longer.
4. Gently fold the reserved meringue into the flour-buttermilk mixture
until combined (do not overmix). Pour batter into prepared pans.
5. Bake at 350 degrees until a wooden toothpick iserted in the center
of the cake comes out clean, about 25 to 30 minutes.
6. Remove pans to wire cooling racks and let cake cool in pans for 10
minutes. Remove cake from pans and cool completely on racks.
7. To make the frosting: In a medium mixing bowl, beat egg whites
until stiff enough to hold a point when the beaters are lifted, about
4 minutes.
8. Combine sugar, water and corn syrup in a medium-sized,
heavy-bottomed saucepan. Cover and bring to a rolling boil over high
heat. Uncover, and cook until the mixture measures 242 degrees on a
candy thermometer.
9. In a thin stream, slowly pour hot sugar syrup into the beaten egg
whites. Continue beating until stiff peaks form when the beaters are
lifted. Stir in vanilla.
10. Frost cake and serve.
Source: a 1956 Betty Crocker recipe printed in the Chicago Sun Times,
November 6, 1996
Servings: 10 servings
Lovelight Chocolate Chiffon Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We can track the history of `recipes` way back into distant history, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, mostly, these ancient recipes were just basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius assembled a number of documents which described recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Romans used a good variety of spices and herbs, including some that we all recognise such as thyme, mint and parsley. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new foods and spices prompted an increase in recipe books, the majority of which are now in private collections. For the next few years, the upper-class families of the West tried to lay on the most exotic meals, and consequentially the best chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down popular recipes of the day. By the advent of the twentieth century, cookery publications were increasing in popularity mostly due to better eduction, people having increased leisure time and disposable income. The introduction of the TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Lovelight Chocolate Chiffon Cake recipe.
