Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce
- 2 cups sifted cake flour
- 1 1/2 cups sugar, divided
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sunflower oil
- 2 tablespoons Kahlua or other coffee flavored liqueur
- 2 tablespoons pure vanilla extract
- 7 large egg whites
- 1 teaspoon cream of tartar
- Nonstick cooking spray or oil to brush on baking pan
- Port Wine and Raspberry Sauce (see below)
Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add the oil, Kahlua and vanilla. Do not mix. In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Bang the mold on the counter to remove any air bubbles. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce.
PORT WINE AND RASPBERRY SAUCE
1 cup fresh raspberries 1 1/2 cups nonfat yogurt 1/4 cup port wine 2 tablespoons sugar (optional)
In a food processor, blend all the ingredients until very smooth. Strain, if necessary.
Yield: 2 1/2 cups
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