double cappuccino heaven

How To Make double cappuccino heaven

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