Miscellaneous Hotel Cipriani Cocoa-Swirled Vanilla Breakfast Cake

posted by mamaSue 01-30-100 4:06 AM

* Exported from MasterCook *
Hotel Cipriani Cocoa-Swirled Vanilla Breakfast Cake
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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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4 large eggs -- separated
1 cup sugar, divided
Grated zest of 1 orange
1/2 cup bland olive oil
1 tsp. vanilla extract
1 1/3 cups milk
1 tablespoon baking powder
2 1/4 cups all-purpose flour -- sifted
2 tablespoons cocoa powder
Confectioner's sugar

Preheat oven to 375. Butter and flour 10 inch tube or Bundt pan.

Beat egg yolks, 3/4 cup of the sugar and the orange zest until very pale and creamy. Beat
in olive oil and vanilla.

In measuring cup, stir together milk and baking powder, add to batter. Lower speed to slow and mix in the
flour, be careful not to overbeat.

Beat egg whites until frothy, gradually add remaining sugar. Beat until whites are nearly stiff. Fold about 1/4 of the whites into the batter, then fold in remaining whites.

In small bowl, mix 1/2 cup of the batter with the cocoa. Pour half of the vanilla batter
into the pan, top with cocoa batter. With a butter knife, swirl the batters together. Top with remaining vanilla batter.

Bake until cake is golden and springs back when pressed gently, about 45 to 50 minutes. Cool on rack for 10 minutes, unmold and sprinkle with confectioner's sugar while still warm. Cool and sprinkle again.

posted by Sharon H, epicurious.com
From "Classic Home Desserts" by Richard Sax

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Per serving: 2304 Calories (kcal); 33g Total Fat; (12% calories from fat); 64g Protein; 442g Carbohydrate; 792mg Cholesterol; 1854mg Sodium
Food Exchanges: 14 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 13 1/2 Other Carbohydrates

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