Irish Coffee Dessert Cake
- 1/2 cup (125 ml) butter
- 1-1/2 cups (350 ml) sugar
- 1 tsp (5 ml). vanilla
- 2-1/4 cups (525 ml) cake flour
- 2-1/2 tsp (12.5 ml). baking powder
- 1/4 tsp (1 ml). salt
- 1 Tbsp (15 ml). instant coffee
- 1 cup (225 ml) milk
- 4 large eggs, separated
- 1-1/4 cups (300 ml) whipping cream
- 1/3 cup (80 ml) powdered sugar
- 1 tsp (5 ml). vanilla
- 2 Tbsp (30 ml). Irish whiskey
- Shaved chocolate
- Cream butter and 1-1/4 cups (300 ml) sugar together until light and fluffy.
- Add the vanilla during the creaming.
- Combine the flour, baking powder, coffee and salt.
- Add to the butter mixture alternately with the milk.
- Beat the egg whites until soft peaks form.
- Fold in remaining 1/4 cup (60 ml) sugar.
- Beat to a meringue consistency.
- Fold into cake batter.
- Pour into two 9-inch cake pans, lightly greased on bottoms only.
- Bake in a 350 degree (175 C.) oven for 25 minutes.
- Cool 10 minutes on a wire rack; loosen edges around cakes and remove from pans.
- Cool completely.
- Whip cream.
- Add powdered sugar.
- Fold in vanilla and whiskey.
- Fill and frost cake.
- Decorate with shaved chocolate.
butter, sugar, vanilla, cake flour, baking powder, salt, coffee, milk, eggs, whipping cream, powdered sugar, vanilla, irish whiskey, chocolate
Taken from online-cookbook.com/goto/cook/rpage/000A0E (may not work)