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2 ½ c APF 2 c water
2 ¼ c sugar ½ c butter
¾ c cocoa ½ c shortening
1 ½ tsp baking soda 1 T vanilla
2 eggs
Pre-heat oven.
Cream the butter, shortening and sugar until smooth or well-blended. Add eggs one at a
time. Add vanilla.
Mix dry ingredients together. Add alternately dry and liquid ingredients, dry first, dry last.
Bake at 320F until when you insert a toothpick, it comes out clean.
Frosting:
Or boiled icing:
½ c egg white
1 tsp cream of tartar
½ c water
2 c sugar
2 c APF 2 eggs
1 tsp baking soda 1 c buttermilk
1 tsp baking powder 2 tsp vanilla
1 tsp salt 1-2 oz red coloring
2 T unsweetened cocoa powder 1 tsp white distilled vinegar
2 c sugar ½ c coffee
1 c vegetable oil
Buttermilk frosting:
½ c water, softened
1 (16oz) powdered sugar
1 tsp vanilla extract
4-5 T buttermilk
Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered
sugar, beating at low speed until blended. Slowly beat in vanilla and 4 T buttermilk. Increase
speed to medium and beat until smooth. If desired, beat in remaining 1 T buttermilk, 1 tsp at
a time, until desired consistency is reached.
Sponge Cake
8 egg yolks
¾ c sugar
2 ¼ c cake flour ( 2c APF)
1 T baking powder
1 tsp salt
½ c oil
¾ c water (flavouring)
1 tsp cream of tartar
8 egg whites
¾ c sugar
Beat sugar with yolks. Add salt, oil water, then add flour and baking powder
Beat egg whites with cream of tartar, adding sugar gradually. Beat until they hold a peak.
Fold in flour mixture into eggs whites. Cook/bake at 350 F.
Note: Divide the mixture. For the swiss roll, dissolve 1T instant coffee and mix it with the batter.
Mocha icing Recipe:
In a sauce pan, combine dissolved coffee and sugar. Stir until sugar is dissolved. Bring to a
boil over moderate heat (no need to stir)
Boil for 2-3 minutes.
Remove from heat and slowly pour hot syrup into whites, beating constantly until meringue is
cool to the touch.
Add softened butter (1T at a time) beating well after each addition until mixture is smooth.
Mocha Filling:
½ tsp vanilla
¼ c sugar
2T cocoa powder
1tsp instant coffee
240ml cold heavy cream
Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all
the ingredients, minus the cream, in the bowl. Stir about 2 T of the cream into the mixture.
Add the rest of the cold cream and beat just until stiff peaks form.