Cappuccino Chiffon Cake

Last weekend was our friend Rosy's birthday party, so I offered to make her a cake out of my new cake recipe book that my sister inspired me to buy. She picked this one because she really loved Tiramisu. This cake definitely resembled Tiramisu very closely! Because you soak each layer in espresso and rum, it turns out very moist and the whipped cream frosting keeps it light. It was definitely a hit at the party!

Cappuccino Chiffon Cake
from Sky High: Irristable Triple-Layer Cakes

Ingredients
1/4 cup neutral vegetable oil, such as soybean, canola, or vegetable blend
6 eggs, separated
6 tbsp. freshly brewed espresso, cooled to room temperature
2 tsp. vanilla extract
1-1/3 cups cake flour
1-1/2 cups sugar
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. cream of tarter
Espresso Syrup (see recipe below)
Vanilla Whipped Cream (see recipe below)
Cocoa powder or ground cinnamon, for dusting

Directions:
Prehead the oven to 350 degrees. Line the bottoms of three 8-inch round cake pans with rounds of parchment or waxed paper but do not grease.

In a medium bowl, combine the oil, egg yolks, espresso and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of the sugar, the baking powder, cinnamon, and salt; set the dry ingredients aside.

In a large mixer bowl with an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer speed to medium-high and gradually add the remaining 1/2 cup sugar. Continue to beat until soft peaks form; do not whip until stiff or the cake will shrink excessively upon cooking.

Add the espresso-egg yolk mixture to the dry ingredients and fold together just enough to combine. Add one-fourth of the beaten egg whites and fold them in to lighten the batter. Fold in the remainder of the whites just until no streaks remain. Divide the batter among the 3 prepared pans.

Bake the cakes for about 18 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow to cool completely in the pans. When cooled, run a blunt knife around the edge of the pans to release the cakes. Invert onto wire racks and remove the paper liners.

To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Soak the cake with 1/3 cup of the Espresso Syrup. Spread about 1-1/3 cups of the whipped cream evenly over the top of the layer. Repeat with the next layer and more syrup and whipped cream. Finally, top with the third layer. Soak it with the remaining syrup and frost the top and sides with the remaining whipped cream.

To decorate the cake, smooth out the cream as much as possible on thop with an offset spatula. Lay a paper lace doily over the top of the cake and sift cocoa or cinnamon over the doily. Carefully lift off the doily to reveal the lacy stencil on top of the cake.

Espresso Syrup (makes about 1 cup)
Ingredients:
1/3 cup hot, freshly brewed espresso
1/3 cup dark rum, such as Myers's
1/3 cup sugar

Directions:
In a bowl, stir together the espresso and sugar until the sugar dissolves. Add the rum and let cool to room temperature.

Vanilla Whipped Cream (makes about 6 cups)
Ingredients:
3 cups heavy cream
1/3 cup sugar
2 tsp. vanilla extract

Directions:
Put the cream, sugar, and vanilla in a large chilled mixing bowl with chilled beaters. With the whip attachment, whip the cream until stiff peaks form.

Posted By: Julia