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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A lovely sweet, fluffy cake with a mocha topping Ingredients:
7 eggs, separated and at room temperature |
2 1/4 cups (560 ml) all-purpose flour |
1 1/2 cups (375 ml) sugar |
3/4 cup (180 ml) cold water |
1/2 cup (125 ml) vegetable oil |
1 tbs (15 ml) baking powder |
1 tsp (5 ml) vanilla extract |
1 tsp (5 ml) maple extract |
1 tsp (5 ml) salt |
2/3 cup (160 ml) chopped walnuts |
1/2 tsp (2 ml) cream of tartar |
for the topping |
1 cup (250 ml) heavy cream |
1 tbs (15 ml) instant coffee |
1 tbs (15 ml) sugar |
walnut halves for garnish |
Directions:
1. Combine the egg yolks, flour, sugar, water, oil, baking powder, vanilla, maple, and salt in a mixing bowl and mix until thoroughly combined.
2. Whip the egg whites and cream of tartar until stiff peaks form and fold into the batter.
3. Fold in the chopped walnuts.
4. Pour into a greased tube pan and bake in a preheated 325F (160C) oven for 20 minutes.
5. Increase the heat to 350F (180C) and bake an additional 35 minutes or done
6. Invert the tube pan for at least 1 hour before removing the cake.
7. Whip the heavy cream, instant coffee, and sugar until soft peaks form and spoon over cake.
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