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---------- Recipe via Meal-Master (tm) v8.02
Title: WHITE CHOCOLATE WHISPER CAKE
Categories: Desserts
Yield: 6 servings
6 oz White chocolate
4 1/2 lg Egg whites (4 full fluid
-ounces)
1 c Milk
1 1/2 ts Vanilla
3 c (300 g) sifted cake flour
1 c + 3 tbsp sugar
1 tb + 1-1/2 tsp baking powder
3/4 ts Salt
9 tb Unsalted butter, softened
FROM: Derek Maddox (The Tally System -
912-328-6183 - (1:36)
Preheat oven to 350øF. Grease and flour two 9 inch by
1-1/2 inch cake pans.
In a double boiler melt the chocolate over hot (not
simmering) water, stirring frequently. Remove from the
water.
In a medium bowl lightly combine the egg whites, 1/4
cup milk, and vanilla.
In a large mixing bowl combine the dry ingredients and
mix on low speed for 30 seconds to blend. Add the
butter and remaining 3/4 cup milk. Mix on low speed
until the dry ingredients are moistened. Increase to
medium speed (high speed if using a hand mixer) and
beat for 1-1/2 minutes to aerate and develop the
cake's structure. Scrape down the sides. Gradually add
the egg mixture in 3 batches, beating for 20 seconds
after each addition to incorporate the ingredients and
strengthen the structure. Scrape down the sides. Add
the melted chocolate and beat to incorporate.
Scrape the batter into the prepared pans and smooth
the surface with a spatula. The pans will be about 1/2
full. Bake 25 to 35 minutes or until a tester inserted
near the center comes out clean and the cake springs
back when pressed lightly in the center. The cakes
should start to shrink from the sides of the pans only
after removal from the oven.
Let the cakes cool in the pans on racks for 10
minutes. Loosen the sides with a small metal spatula
and invert onto greased wire racks. To prevent
splitting, reinvert so that the tops are up and cool
completely before wrapping airtight.
** -=> this comes from the bottom of the files of
Shelley Rodgers <=-
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