Ingredients Jump to Instructions ↓

  1. 1 1/2 c Superfine sugar

  2. 3/4 c Cake flour

  3. 1/3 c Cocoa

  4. - preferably Dutch process 2 tb Instant espresso powder

  5. 2 c Egg whites

  6. -(1 C equals about 8 large) 1 1/2 ts Cream of tartar

  7. 1/4 ts Salt

  8. --CAPPUCCINO FLUFF FROSTING-- 2 lg Egg whites

  9. 1/2 tb Superfine sugar

  10. 3/4 c Light corn syrup

  11. 12 Marshmallows

  12. 8 pieces - (use scissors)

  13. 2 ts Vanilla extract

  14. 2 tb Cocoa

  15. - preferably Dutch process 2 ts Instant espresso powder

  16. 1 pn Salt

  17. 375F with rack in center of oven. Have an ungreased 10-inch tube pan ready. Divide sugar in half. Sift

  18. 1/2 3 times. Set aside. Sift other half with flour, cocoa and espresso powder

  19. 3 times. Set aside. Put egg whites in 4-quart grease-free bowl. Beat on low speed with mixer until frothy. Add

  20. 3/4 cup sifted sugar,

  21. 1 tablespoon at a time, beating well after each addition, until all sugar is added. Add vanilla. Stop beating when whites have increased in volume about fivefold, hold their shape and are shiny and smooth. Gently but thoroughly fold in flour mixture, by thirds. Transfer to baking pan. Smooth surface with spatula. Cut through batter in

  22. 6 places to break any large air pockets. Bake until toothpick inserted in center comes out clean, about 35-to-

  23. 40 minutes, laying piece of foil lightly over top if it gets too brown. Invert and rest tube on inverted custard cup. Prop pan extensions with crumpled foil to secure pan. Cool completely. When cake is completely cool, use flexible knife to loosen it from sides of pan. Invert onto rack. Keep cake at room temperature

  24. 2 days, well covered, or frozen (airtight) as long as

  25. 3 months. Be sure to thaw at room temperature in wrapping. Frost. CAPPUCCINO FLUFF FROSTING: Put egg whites, sugar and corn syrup in top of double boiler. Place over simmering water. Immediately use mixer at medium speed to beat ingredients until fluffy, white and warmed through, about 5 minutes. Stir in marshmallows. Once combined, beat at lowest speed until marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla, cocoa, espresso and salt. Spread on top and sides of cake. Yield: frosting for 1 10-inch tube cake.


Send feedback