Thursday, September 13, 2018

Coffee Cloud Cake with Coffee Butter Frosting (1963)

  • 1 tbspn instant coffee
  • 1 cup boiling water
  • 2 cups sifted all-purpose flour
  • 3 tspns double-acting baking powder
  • 6 egg whites
  • 1/2 tspn salt
  • 1/2 tspn cream of tartar
  • 2 cups granulated sugar
  • 6 egg yolks
  • 1 tspn vanilla extract
  • 1 cup finely chopped walnuts
  • Coffee Butter Cream Frosting (see below)
  • 1-1/2 cups coarsely chopped walnuts
1. Stir coffee into boiling water until dissolves, then cool. Start heating oven to 350 degrees.

2. Sift together flour, baking powder, and salt. 

3. In a large bowl, beat egg whites with cream of tartar until soft mounds being to form. The add 1/2 cup granulated sugar, 2 tablespoons at a time, continuing to beat until very stiff, and straight peaks are formed. Do not underbeat. Set aside.

4. In large bowl, beat egg yolks until blended. Then gradually beat in 1-1/2 cups granulated sugar and vanilla. Now beat at high speed until thick and lemon-colored, 5 to 10 minutes.

5. To the egg-yolk mixture, add flour mixture alternately with cooled coffee, beginning and ending with flour mixture. Fold in finely chopped walnuts.

6. Into stiffly beaten egg whites, fold egg-yolk mixture, one-fourth at a time, using no more than 15 strokes for each addition. After last addition, continue folding just until evenly blended. 

7. Pour batter into ungreased 10-inch tube pan. Bake 60 to 70 minutes, or until cake springs back when touched lightly with finger. 

8. Cool cake thoroughly in pan before removing. Cake will shrink if removed from pan while warm.

9. Make frosting, and frost top and slides of cake generously with it. Cover top and sides with 1-1/2 cups coarsely chopped walnuts, sprinkling them on top and pressing them into sides.

Coffee Butter Cream Frosting

  • 9 tbspns butter
  • 6-3/4 cups confectioner's sugar
  • 7 tbspns milk
  • 2 tbspns instant coffee
With electric mixer at medium speed, thoroughly mix butter with confectioner's sugar until light and fluffy. Add milk and instant coffee alternately, beating until very smooth and of spreading consistency. Fills and frosts 2 8" or 9" cake layers, or frosts 9-X-9-X-2-inch cake.

More "Lost" Cakes
Hot Molasses Cake (1927)
Almond Roca Bundt Cake (1973)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

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