Subject: Heavenly Walnut Cake
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 18 2002 - 13:06:58 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's one that has been making the rounds lately. Thanks to reader
Sherry Carson for being the first to send it.
My therapist told me a way to achieve inner peace is to finish the
things I had started. Today I finished two bags of potato chips and a
chocolate cake. I feel better already.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This cake has been on of my mother's favorites for over forty years.
I dubbed it "heavenly" because of its resemblance to angel food cake.
Heavenly Walnut Cake
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 (tartaric acid)
For the topping:
1 cup (250 ml) heavy cream
1 Tbs (15 ml) instant coffee
1 Tbs (15 ml) sugar
Walnut halves for garnish
Combine the egg yolks, flour, sugar, water, oil, baking powder,
vanilla, maple, and salt in a mixing bowl and mix until thoroughly
combined. Whip the egg whites and cream of tartar until stiff peaks
form and fold into the batter. Fold in the chopped walnuts. Pour
into a greased tube pan and bake in a preheated 325F (160C) oven for
20 minutes. Increase the heat to 350F (180C) and bake an additional
35 minutes. Invert the tube pan for at least 1 hour before removing
the cake. Whip the heavy cream, instant coffee, and sugar until soft
peaks form and spoon over cake. Garnish with walnut halves. Serves
8 to 12.
This archive was generated by hypermail 2b28 : Wed May 01 2002 - 00:00:02 EDT