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Cake:
Coffee Rum Syrup:
Coffee Whipped Cream:
Make Cake:
In a large bowl beat egg yolks, gradually adding the 3/4 cup sugar and continue beating until the mixture is thick and pale colored. Add the coffee mixture.
Combine the flour, baking powder and salt. Sift into the egg mixture and blend just until smooth. Add vanilla.
Beat the egg whites until foamy. Add 4 tbsp. sugar, one at a time and continue beating until meringue stands in firm peaks but is not too dry. Fold half the meringue into the batter and blend gently but thoroughly. Add remaining meringue folding gently.
Turn into an ungreased, 10" tube pan. Bake at 325° for 35 to 40 minutes. Cool cake inverted on a rack until it's lukewarm.
Make Syrup:
Make Whipped Cream:
If desired, sprinkle curls or shavings of bitter or semisweet chocolate over whipped cream. Store cake in refrigerator.
Poster's Notes:
Posted by Judy Strauss
Nutritional Info Per Serving: N/A
1/4 cup boiling water
2 tsp. instant coffee powder
4 egg yolks
3/4 cup sugar
1 cup sifted cake flour
1-1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
4 egg whites
4 tbsp. sugar
1/4 cup water
1/4 cup sugar
1 tsp. instant coffee powder
2 tbsp. rum
1 cup heavy cream
2-1/2 tsp. instant coffee powder
4 tbsp. sugar
1/2 tsp. vanilla
Preheat oven to 325°F. Combine boiling water and instant coffee powder. Set aside to cool.
Bring water, sugar and coffee powder to a boil. Simmer for 2 minutes and add rum. Place lukewarm cake, removed from pan and with 10" side up, on a large plate. Prick top and sides of cake with toothpick. Slowly spoon syrup over top and sides of cake until all liquid is used and absorbed. Chill cake.
Combine cream, coffee powder, and sugar; beat until almost stiff. Add vanilla and beat until stiff. Cover top and sides of cake with cream.
This cake is delicious and looks great. The recipe is from a little paperback book of desserts that fell apart years ago. I saved the pages with the recipes I used.