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
Food historians have tracked the existence of recipes back into distant history, in truth as far into history as pharonic Egypt, and possibly even further. However, in the main part, these ancient records were just very simple pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were split into starters, main course and desserts, a style of dining still practiced today. He also describes how the Roman chefs were skilled in the use of many spices and herbs, including a few you will know such as basil, rue and parsley. As our culinary historical trip moves to more modern times there are two interesting recipe books which were published in the 1300s : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are unconnected to the indian curry that is popular today, but rather descriptions of the types of food prepared by the cooks of the wealthy. In the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices was responsible for a torrent in books on cookery, many of which are now in academic collections. The introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chocolate Chip Chiffon Cake recipe.
