Ingredients
CAKE
8 large eggs
1/4 cup water
1/4 cup vegetable oil
1 2/3 cup unsifted cake flour
1/2 cup unsweetened cocoa
1 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1/2 tsp cream oftartar
FILLING
1 cup heavy cream
2 tbsp confectioners' sugar
1/2 tsp vanilla
2 tbsp unsweetened cocoa
1/4 cup seedless raspberry preserves
1 frosting (opt, recipe below)
Directions
1. Separate eggs one hour before preparing cake, if possible. Allow
whites to sit, covered, at room temperature for 1 hour. Put 4 yolks
in a cup; cover tightly and refrigerate until ready to continue
recipe. Refrigerate remaining yolks, covered, for use at another time.
2. When whites have come to room temperature, heat oven to 325'F. In a
medium bowl, gradually beat water into whites until smooth. Add 4
yolks and salad oil; beat until well combined.
3. Add cake flour, cocoa, 1 C sugar, baking soda, and salt. Beat just
until smooth; stir in vanilla.
4. Add cream of tartar to egg whites. Beat until fluffy. Continue
beating, gradually adding remaining 1/2 C sugar, until stiff peaks
form when the beater is raised.
5. Pour flour mixture over egg whites. Gently fold together just until
completely combined. Turn into an ungreased 10-inch tube pan. Bake
until cake springs back when gently touched-about 55 to 60 minutes.
6. Remove cake from oven and immediately invert pan. Let cool corn-
pletely, 1 to 1 1/2 hours, before removing from pan. In a large bowl,
combine cream, confectioners' sugar, vanilla, and cocoa for filling.
Refrigerate.
7. To assemble, carefully loosen cake from pan; remove pan and invert
cake on serving plate. Cut a 1 inch slice, crosswise, from top of
cake. Remove and set aside.
8. Hollow out center of cake leaving 1-inch thick walls on all sides.
Beat cream mixture just until stiff peaks form. Be careful not to
overbeat.
9. Break half of the cake removed from the center into 1/2-inch
chunks. You need about 5 cups. Fold into cream. Spoon into hollow of
cake. Remaining cake scraps are good for snacking.
10. Invert reserved ring of cake so that the top is down; spread
exposed side with raspberry preserves. Place on cake with preserves
down. Cover tightly and refrigerate several hours or overnight. If
desired, frost before serving.
Frosting: In a medium bowl, beat together 1 1-lb box
confectioners'sugar, 1/4 C softened butter or margarine, 3 T
unsweetened cocoa, 1 teaspoon vanilla, and 3 to 4 T milk until
smooth. Use to frost cake.
Country Living Holidays/92 Scanned & fixed by Di Pahl &
Servings: 16 servings
Cocoa Chiffon Cream Cake - Country Living Hol Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into the far past, certainly as far back as ancient Egypt, and possibly even further than that. Having said that, in the main part, these old records were just simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics are some 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 having made anyone who drank it feel wonderful. As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, something we still use today. Aspicius also describes how the cooks of his times used a wide range of aromatic flavors, including a few that are still present in modern kitchens like basil, mint and parsley. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cuisine, such as basil and coriander. The introduction of these new foods and spices was responsible for an increase in recipe publications, many of which still exist in private libraries. By the advent of the 1900s, cooking books are in high demand, mostly as a result of higher levels of literacy, people having more free time and having more disposable income. Like it or not, the introduction of TV brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cocoa Chiffon Cream Cake Country Living Hol recipe.
