Ingredients
2 1/4 cup flour
1 tbsp baking powder
1 tsp salt
1 3/4 cup sugar
1/2 cup vegetable oil
3/4 cup water
5 egg yolks
2 tsp vanilla extract
7 egg whites
1/2 tsp cream of tartar
1 oz (3 squares) unsweetened chocolate, grated
FROSTING
1 oz (3 squares) unsweetened chocolate
3 tbsp shortening
2 cup powdered sugar, sifted
1/4 cup (+1 t.) milk
1 tsp vanilla extract
Directions
Sift together flour, baking powder, salt and sugar; make a well i
center of dry ingredients. Add oil, water, yolks, and vanilla; beat
at med. speed w/elec. mixer for 2 minutes. Beat egg whites and crem
of tartar at high speed until stiff peaks form. Pour egg yolk mixture
in a thin, steady stream over entire surface of egg whites; gently
fold whites into yolk mixture. Fold in grated chocolate. Pour batter
into an ungreased 10 inch tube pan, spreading evenly with a spatula.
Bake at 325 deg. for 55 mins.; increase temp. to 350 deg. and bake an
additional 10 minutes or until cake springs back when lightly
touchedl Remove from oven; invert pan, and let cool 40 minutes.
Loosen cake from sides of pan using a narrow metal spatula; remove
from pan. Spread frosting on top and sides of cake. Yield: one
10-inch cake.
FROSTING: Combine chocolate and shortening in top of a double
boiler. Bring water to a boil; reduce heat to low and cook until
choc. melts, stirring occasionally. Add sugar and stir until smooth.
Add milk and remaining ingredients; stir until frosting is spreading
consistency. Yield: 1 1/2 cups.
Source: Bergan Family Favorites, Omaha Nebraska
America's Best Recipes 1992
Servings: 12 servings
Chocolate Chip Chiffon Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Historians have proved the existance of recipes back into the distant past, in fact as far as the Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these ancient records were just primitive hieroglyphic or cunieform instructions for meal preparation.
As our culinary historical trip moves on a few more years there are two books from the 14th Century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the curry that we all know today, but instead descriptions of the types of meals prepared for the rich and powerful of the period. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the holy lands, such as coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for a surge in manuscripts on cooking, the majority of which are kept safe in academic collections. Like it or not, the introduction of television brought us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Chip Chiffon Cake recipe.
