Recipe Booklet

10
mixing on speed 1 and gradually increase to
speed 7, then add lemon juice. Continue to
whip until thick and opaque, about 3 min-
utes, adding
1
⁄2 cup of the sugar gradually to
the egg whites. Continue to whip until stiff
and glossy, about 7 minutes total. Reserve.
Put the remaining 1 cup of the sugar, the
flour, baking powder, and salt in a large mix-
ing bowl. Insert beaters. Mix on speed 1 to
blend, 10 seconds. Put the egg yolks, zests,
juice, oil, and extracts in a medium bowl. Mix
on speed 3 for 30 seconds; scrape the bowl.
Make a well in the center of the dry ingre-
dients. Add the liquid/yolk mixture and mix
using speed 3 until batter is smooth, about
1 minute.
Stir 1 cup of the egg whites into the batter using
a spatula, then gently fold the remaining
egg whites into the batter
1
⁄3 at a time.
Gently spoon into the pan and bake in the
preheated oven for 60 minutes, or until a
cake tester comes out clean when tested.
Invert the pan immediately onto a wire rack
and let the cake cool completely in the pan
upside down on the rack. This will take
about 2
1
⁄2 to 3 hours. Run a long thin knife
around the outer and tube edges of the pan
and turn the cake out of the pan onto the
rack. Use a long wooden skewer to loosen
the cake from the center tube. Remove cake
from pan. Wrap in plastic wrap and store
at room temperature for up to 2 days or
refrigerate up to 4 days. (Cake may also be
double wrapped and frozen – thaw before
serving.) Dust with confectioners’ sugar
before serving – serve with a drizzle of the
Orange Apricot Glaze.
/VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOHCBTFEPOTFSWJOHT
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
ORANGE APRICOT GLAZE
Makes
1
⁄2 cup glaze
1
⁄2 cup apricot preserves
2 tablespoons orange liqueur
1 teaspoon fresh lemon juice
Put preserves, liqueur and lemon juice in a
small bowl. Insert the mixing beaters. Mix on
speed 7 for 1 minute. May use as is, or for a
smoother glaze, press through a strainer.
Nutritional information per serving
BCPVU
1
⁄ teaspoons):
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
MOCHA CAKE
Makes two 9-inch layers, 12 servings
1
3
⁄4 cups unbleached, all-purpose flour,
plus 2 tablespoons for pan
2 cups granulated sugar
3
⁄4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
1 cup strong brewed coffee
1 cup buttermilk
8 tablespoons unsalted butter, melted
and cooled, plus 1 tablespoon for
pan
1 teaspoon pure vanilla extract
Deep Mocha Frosting (recipe fol-
lows)
Position rack in center of the oven, and
preheat oven to 350ºF. Butter two 9-inch
round, 2-inch deep cake pans and line each
with a round of parchment paper or waxed
paper. Butter the parchment and dust the
pans with flour, taking care to shake out all
excess flour.
Place flour, sugar, cocoa, baking soda, bak-
ing powder and salt in a large bowl; mix on
speed 1 for 20 seconds. Make a well in the
center and add eggs, coffee, buttermilk, but-
ter and vanilla. Beat for 2 minutes on speed
3; batter will be thin. Pour into prepared
pans.
Bake for 30 to 40 minutes, until a toothpick
inserted into the center comes out clean.
Cool for 10 minutes, remove from pans;
remove and discard parchment. Place on
wire racks to cool completely. Frost with
Deep Mocha Frosting.
DEEP MOCHA FROSTING
Makes about 2
1
⁄2 cups, enough for two
9-inch round layers
3
⁄4 cup heavy cream
1
⁄2 cup unsalted butter
1
⁄2 cup granulated sugar
12 ounces semisweet chocolate,
roughly chopped
1
⁄2 teaspoon espresso powder