LOVELIGHT CHOCOLATE CHIFFON CAKE

LOVELIGHT CHOCOLATE CHIFFON CAKE

LOVELIGHT CHOCOLATE CHIFFON CAKE 1956

LOVELIGHT CHOCOLATE CHIFFON CAKE

  • 2 eggs, separated
  • 1 1/2 cups sugar, divided use
  • 1 3/4 cups cake flour, sifted
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 1/3 cup vegetable oil
  • 1 cup buttermilk, divided
  • 2 oz unsweetened chocolate, melted

Directions

Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans; set aside.

In a large mixing bowl, beat egg whites until frothy, about 2 minutes. Gradually add 1/2 cup sugar and continue beating until whites hold stiff peaks when the beaters are lifted, about 5 minutes. Set aside.

In another large mixing bowl, sift together cake flour, remaining 1 cup sugar and the baking soda and salt. Add oil and 1/2 cup buttermilk; beat for 1 minute, constantly scraping down the sides and bottom of the bowl. Add remaining 1/2 cup buttermilk, the egg yolks and melted chocolate. Beat 1 minute longer.

Gently fold the reserved meringue into the flour-buttermilk mixture until combined (do not overmix). Pour batter into prepared pans.

Bake at 350 degrees F until a wooden toothpick inserted in the center
of the cake comes out clean, about 25 to 30 minutes. Remove pans to wire cooling racks and let cake cool in pans for 10 minutes. Remove cake from pans and cool completely on racks.

Frost cooled cake and serve.

WHITE MOUNTAIN FROSTING

  • 2 egg whites
  • 1/2 cup granulated sugar
  • 2 tbsp water
  • 1/4 cup light corn syrup
  • 1 tsp vanilla

Directions

In a medium mixing bowl, beat egg whites until stiff enough to hold a point when the beaters are lifted, about 4 minutes.

Combine sugar, water and corn syrup in a medium-sized, heavy-bottomed saucepan. Cover and bring to a rolling boil over high heat. Uncover, and cook until the mixture measures 242 degrees on a candy thermometer.

In a thin stream, slowly pour hot sugar syrup into the beaten egg whites. Continue beating until stiff peaks form when the beaters are lifted. Stir in vanilla.

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