double cappuccino heaven

How To Make double cappuccino heaven

• 1

  Put egg whites in 4-quart grease-free bowl.
• 2

  Beat on low speed with mixer until frothy.
• 3

  Add cream of tartar and salt.
• 4

  Increase speed to medium.
• 5

  Beat until whites are whipped and hold their shape but are still soft and moist.
• 6

  Add 3/4 cup sifted sugar, 1 tablespoon at a time, beating well after each addition, until all sugar is added.
• 7

  Add vanilla.
• 8

  Stop beating when whites have increased in volume about fivefold, hold their shape and are shiny and smooth.
• 9

  Gently but thoroughly fold in flour mixture, by thirds.
• 10

  Transfer to baking pan. Smooth surface with spatula.
• 11

  Cut through batter in 6 places to break any large air pockets.
• 12

  Bake until toothpick inserted in center comes out clean, about 35-to-40 minutes, laying piece of foil lightly over top if it gets too brown.
• 13

  Invert and rest tube on inverted custard cup.
• 14

  Prop pan extensions with crumpled foil to secure pan.
• 15

  Cool completely.
• 16

  When cake is completely cool, use flexible knife to loosen it from sides of pan.
• 17

  Invert onto rack.
• 18

  Keep cake at room temperature 2 days, well covered, or frozen (airtight) as long as 3 months.
• 19

  Be sure to thaw at room temperature in wrapping.
• 20

  Frost with cappucino fluff frosting.
• 21

  For frosting: Put egg whites, sugar and corn syrup in top of double boiler.
• 22

  Place over simmering water.
• 23

  Immediately use mixer at medium speed to beat ingredients until fluffy, white and warmed through, about 5 minutes.
• 24

  Stir in marshmallows.
• 25

  Once combined, beat at lowest speed until marshmallows are melted and mixture is smooth.
• 26

  Remove from heat.
• 27

  Stir in vanilla, cocoa, espresso and salt.
• 28

  Spread on top and sides of cake.
• 29

  Preheat oven to 375 with rack in center of oven.
• 30

  Have an ungreased 10-inch tube pan ready.
• 31

  Divide sugar in half.
• 32

  Sift 1/2 3 times.
• 33

  Set aside.
• 34

  Sift other half with flour, cocoa and espresso powder 3 times.
• 35

  Set aside.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card