IRISH CREAM CHIFFON CAKE
Nancy J. Patrykus
It makes a wonderful cake presentation for a St. Patrick day party!
Your guests will want the recipe, you might want to have print outs ready....I know you will not be dissappointed in the delicious flavor of this cake.
2-1/4 csoftasilk ..cake flour
3 tspbaking powder
1/3 cvegetable oil
1/3 cirish cream liquer ............ or for a non-alcoholic version: baileys, is a whiskey and cream drink. a suitable replacement would be heavy (double cream) mixed with a little coffee syrup used in the same amount as the alcohol.
1square (1oz.) semisweet chocolate, grated or finely chopped
How to Make IRISH CREAM CHIFFON CAKE
- Heat oven to 350F.
Grease and flour 2 round cake pans,9 or 8-1/2 inches
Beat egg whites in a bowl till foamy.
Gradually beat in 1/2 cup ofthe sugar.
Continue beating until very stiff and glossy, reserve.
Mix flour and remaining sugar,baking powder and salt in a large bowl.
Beat in milk, vanilla and oil, on low spead, until moistened.
Beat on high speed,scraping bowl,constantly for one minute.
Add liqueur and egg yolks.
Beat on high speed, scraping bowl occasionally for one minute.
Fold in egg white mixture and chocolate.
Pour into pre-pared pans.Bake until a wooden tooth pick, inserted in the middle ..comes out clean.
About 30 minutes....COOL
Fill layers,and top of cake with the Irish Cream.
Garnish with chocolate curls, or grated chocolate if desired.
- IRISH CREAM,Filling and frosting :
Beat 1 package (3-1/2 oz) instant vanilla pudding and pie filling (dry) and 1-1/2 cups chilled whipping cream in a small bowl until thick and thick and desired consistency.
Mixture thickens quickly.
Stir in 2 Tablespoons of..IRISH CREAM LIQUER.
NOTE: Recipe and foto is from a General Mills
advertisement for SOFTASILK(cake)FLOUR.
SOFTASILK flour,takes the cake!
That I cut out,years ago from a magazine.
The year?...maybe in the seventys.