From the kitchen of One Perfect Bite...While chiffon cakes were extremely popular in the 50's and the 60's, they seem to have fallen out of favor and are rarely seen these days. A proper chiffon cake is similar in appearance to an angel food cake, but these foam cakes are leavened with baking powder and egg whites and also contain oil and egg yolks which you'll never find in an angel food cake. The cake is moist, soft and tender, and it is an excellent keeper that lends itself to a variety of flavors. The one I'm featuring tonight is a spice cake whose flavor is heightened by the addition of crushed caraway seeds. I must warn those of you who prefer barely sweet, European style tortes, that this cake is treacly and just might send you into sugar shock. It is, however, a delicious cake and I suspect it will appeal to those of you who have a demanding sweet tooth. The recipe is straight forward, and while there are several steps involved in its assembly, the cake is not difficult to make. If your family enjoys sweet desserts I urge you to give this cake a try. You won't be sorry. Here is how it's made.
Rocky Mountain Cake...from the kitchen of One Perfect Bite courtesy of Farm Journal Cookbook
2 cups sifted all-purpose flour
1-1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
7 eggs, separated
2 tablespoons caraway seeds, lightly crushed
1/2 cup salad oil
3/4 cup ice water
1/2 teaspoon cream of tartar
Rocky Mountain frosting (recipe below)
1) Preheat oven to 325 degrees F.
2) Sift flour, sugar, baking powder, salt and spices together several times.
3) Combine egg yolks, caraway seeds, oil and water in large bowl. Add dry ingredients. Beat about 30 seconds at low speed on mixer or 75 strokes by hand.
4) Add cream of tartar to egg whites. Beat until stiff peaks form. Gently fold egg whites into yolk mixture. Pour into an ungreased 10-inch tube pan. Bake at 325 degrees F. for 55 minutes, then increase temperature to 350 degrees F and bake for 10 to 15 minutes more.in moderate oven (350 degrees) 10 to 15 minutes. Invert pan to cool cake. When completely cool, spread Rocky Mountain Frosting (see below) over top and sides of cake. Yield: 10 to 12 servings.
Rocky Mountain Frosting
1/2 cup butter
2-1/2 tablespoons all purpose flour
1/4 teaspoon salt
1/2 cup evaporated milk
1/2 cup firmly packed brown sugar
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 cup chopped walnuts or black walnuts
Melt butter in a small saucepan over low heat. Stir in flour and cook for 1 minute, but do not brown. Add milk and cook until smooth and thickened. Remove pan from heat and add brown sugar, mixing well. Add powdered sugar and vanilla and beat until thick and creamy. Stir in walnuts. Cool frosting. Spread over top and sides of 1 (10-inch) cake.
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