by Divine Domesticity on April 2nd, 2008
My Vintage Kitchen posted a while back that they were changing URLs and they weren't taking their old recipes with them. I got their permission to post some of their recipes with a link to their new site, My Vintage Kitchen (now at blogger.com). Enjoy!
Sweet Espresso Cake
Makes 8 servings
For the cake:
1 1/2 cups all purpose flour
1 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1/3 cup vegetable oil
1/3 cup water
1 tablespoon instate espresso powder (instant coffee works too but it's not as fine)
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
For the frosting:
1/3 cup milk ( this is what the recipe called for I added an extra 1/2 cup)
1 teaspoon vanilla extract
6 1/2 cups confectioners sugar
1/2 cup butter (1 stick) softened
1 tablespoon instate espresso powder
For the garnish:
1/4 cup coffee beans
pastry bag fitted with a small star tip
To make the cake:
1. Preheat oven to 375-f. Grease two 9-inch round cake pans.
2. In a small bowl combine flour, sugar, baking powder & salt. In a separate bowl beat egg yolks, vegetable oil, water, espresso powder and vanilla for 1 min with an electric mixer on medium. Add the flour mixture a little at a time until the mix is thick and smooth, about 2 minutes. Set aside.
3. In a medium bowl, beat egg whites and cram of tartar on medium speed until stiff peaks form. Fold egg whites into batter and pour into the pans. Bake cakes until they are golden and spring back when touched, about 17-20 minutes. Remove cakes from pans and cook completely on wire racks.
To make the frosting:
1. In a small bowl combine milk and vanilla; set aside.
2. In a large bowl with an electric mixer on medium, beat 3 1/2 cups confectioners sugar and butter until light and fluffy. Beat in milk mixture. Add remaining confectioners sugar a little at a time, until frosting is light and fluffy.
3. Spoon 1/3 cup frosting into a pastry bag fitted with the small star tip; set aside. Using a wooden spoon, stir espresso powder into remaining frosting.
To assemble the cake:
1. Using a serrated knife, cut the cakes in half horizontally. Place 1 cake layer on a plate; spread
with 1/2 cup frosting. Continue with remaining cake layers and frosting. Frost the top and sides.
2. Using reserved frosting in the pastry bag, pipe rosettes around top of cake. Garnish with a coffee bean.