double cappuccino heaven
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Ingredients For double cappuccino heaven
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1.5 csuperfine granulated sugar
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2 tspinstant espresso powder
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2 Tbspcocoa
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2 tspvanilla extract
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12marshmallows, each cut into 8 pieces (use scissors)
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3/4 clight corn syrup
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1/2 Tbspsuperfine granulated sugar
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2 lgegg whites
- FROSTING INGREDIENTS
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2 tspvanilla extract
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1/4 tspsalt
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1.5 tspcream of tartar
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2 cegg whites
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2 Tbspinstant espresso powder
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3/4 ccake flour
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"just a pinch" of salt
How To Make double cappuccino heaven
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1Put egg whites in 4-quart grease-free bowl.
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2Beat on low speed with mixer until frothy.
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3Add cream of tartar and salt.
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4Increase speed to medium.
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5Beat until whites are whipped and hold their shape but are still soft and moist.
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6Add 3/4 cup sifted sugar, 1 tablespoon at a time, beating well after each addition, until all sugar is added.
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7Add vanilla.
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8Stop beating when whites have increased in volume about fivefold, hold their shape and are shiny and smooth.
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9Gently but thoroughly fold in flour mixture, by thirds.
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10Transfer to baking pan. Smooth surface with spatula.
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11Cut through batter in 6 places to break any large air pockets.
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12Bake 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.
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13Invert and rest tube on inverted custard cup.
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14Prop pan extensions with crumpled foil to secure pan.
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15Cool completely.
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16When cake is completely cool, use flexible knife to loosen it from sides of pan.
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17Invert onto rack.
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18Keep cake at room temperature 2 days, well covered, or frozen (airtight) as long as 3 months.
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19Be sure to thaw at room temperature in wrapping.
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20Frost with cappucino fluff frosting.
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21For frosting: Put egg whites, sugar and corn syrup in top of double boiler.
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22Place over simmering water.
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23Immediately use mixer at medium speed to beat ingredients until fluffy, white and warmed through, about 5 minutes.
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24Stir in marshmallows.
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25Once combined, beat at lowest speed until marshmallows are melted and mixture is smooth.
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26Remove from heat.
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27Stir in vanilla, cocoa, espresso and salt.
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28Spread on top and sides of cake.
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29Preheat oven to 375 with rack in center of oven.
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30Have an ungreased 10-inch tube pan ready.
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31Divide sugar in half.
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32Sift 1/2 3 times.
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33Set aside.
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34Sift other half with flour, cocoa and espresso powder 3 times.
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35Set 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!
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