halle berry cake

Sugar-free chocolate chiffon cake

Recipe from: 26 August 2010
Preparation time: 30 mins
Cooking time: 55 mins
 
Made for Halle Berry on her birthday.
 
 
 

Ingredients

 
  • 6
    extra large eggs, separated and at room temperature
  • 1.5
    ml
    cream of tartar
  • 7.5
    ml
    baking powder for beating with the whites
  • 180
    g
    cake flour, sifted
  • 300
    g
    castor sugar/ xylitol for diabetics
  • 45
    ml
    cocoa powder, sifted
  • 15
    ml
    baking powder
  • Pinch salt
  • 180
    ml
    sunflower oil
  • 180
    ml
    boiling water
  • 15
    ml
    vanilla essence
  • Icing:
  • 625
    ml
    castor sugar/ xylitol
  • 170
    ml
    water
  • 6
    large egg whites
  • 2.5
    ml
    cream of tartar
  • 5
    ml
    coconut extract
Servings: Change Serving
 
 

Method

 
Cake:
Preheat the oven to 190 C.
Put the egg whites in bowl of an electric mixer and beat until creamy.
Add the cream of tartar and the 7.5ml baking powder and continue to beat until the whites form stiff peaks.
Set aside.
In a second bowl put the flour, sugar, cocoa, baking powder and salt.
Make a well in the centre of the dry ingredients and add the egg yolks, oil, boiling water and vanilla essence.
Beat for a minute or two to blend well.
Very gently, by hand, mix a large spoonful of the beaten egg white into the chocolate mixture to lighten it and then fold in the rest of the egg white mixture.
Pour into an ungreased 25.5cm loose-bottomed tube tin, bang the tin sharply on the counter to deflate any air bubbles and bake, second shelf from the bottom, for 50-55 minutes.
The cake is done when the skewer inserted toward the center comes out clean.
Immediately remove the cake from the oven, turn the tin upside down to stand on its legs.
Only remove cake from tin once it is cooled.

Icing:

Put the sugar, water, egg whites, and cream of tartar in a heatproof bowl or the top of a double boiler and beat with a handheld electric mixer on high speed until the frosting forms a soft peak that stands straight up if you stop the beaters and lift them up, about 7 minutes.

Add the coconut extract, and continue beating for 2 minutes to further thicken the frosting.

Use a thin metal spatula to spread a thin layer of frosting over the cooled chiffon cake. 

Pile the remainder of the frosting over the cake and decorate with fresh rose petals.

Miss K is a food café in Greenpoint, Cape Town that makes all sorts of delicious delights. Follow her on twitter.

 

Read more on: bake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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