Vanilla, Chocolate And Kahlua Chiffon Cake With Raspberry
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Vanilla, Chocolate And Kahlua Chiffon Cake With Raspberry
  Vanilla    Chocolate    Cakes  
Last updated 6/12/2012 1:00:07 AM. Recipe ID 23164. Report a problem with this recipe.
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      Title: Vanilla, chocolate and kahlua chiffon cake with raspberry
      Yield: 4 Servings
      2 c  Sifted cake flour
  1 1/2 c  Sugar, divided
      3 tb Unsweetened cocoa powder
      1 ts Baking powder
      1 ts Baking soda
    1/4 ts Salt
    1/2 c  Sunflower oil
      2 tb Kahlua or other coffee
           Flavored liqueur
      2 tb Pure vanilla extract
      7 lg Egg whites
      1 ts Cream of tartar
           Nonstick cooking spray or
           Oil to brush on baking pan
           Port Wine and Raspberry
  Preheat oven to 325 degrees.
  Into a large mixing bowl, sift together the flour, 1 cups of the
  sugar, the cocoa powder, baking powder, baking soda, and salt. Make a
  well in the center and add the oil, Kahlua and vanilla. Do not mix.
  In another bowl, beat the egg whites and cream of tartar until white
  and foamy. Slowly add the remaining 1/2 cup sugar and continue
  beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg
  whites until well incorporated into the flour mixture. Gently fold in
  the remaining egg whites using a rubber spatula.
  Spray a 9-inch tube pan with nonstick cooking spray, or brush the
  inside with oil. Dust with flour and tap out the excess. Pour the
  batter into the prepared pan. Bang the mold on the counter to remove
  any air bubbles. Bake for 55 minutes, or until the top feels springy,
  or until a cake tester inserted into the center comes out clean. Cool
  the cake upright on a wire rack for 1 hour. Loosen the sides with a
  small, thin knife. Remove the cake from the pan and allow it to cool.
  Wrap airtight, or serve immediately with a light sifting of
  confectioners' sugar accompanied by the Port Wine and Raspberry Sauce.
  Yield: 16 servings

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Recipe ID 23164 (Apr 03, 2005)

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