Coffee Feather Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan.
• Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.

Steps:

• Separate eggs, placing whites in a large mixing bowl. Sprinkle cream of tartar on egg whites and beat on high until soft peaks form.
• Slowly add in 1/2 cup of the sugar until whites are stiff but not dry.
• In a medium sized bowl, sift flour, sugar, salt, and baking powder together.
• Make a well in the sifted ingredients and add oil, egg yolks, water, and extract. Beat until smooth.
• Fold egg yolk mixture gradually into beaten egg whites. Pour batter into ungreased angel food cake pan.
• Bake at 350F for 45 min or until cake is golden and springs back when touched.with a finger. Cool upside down by balancing the inside ring of the pan on a bottle or funnel (if your pan doesn't have cooling legs).

Steps:

• Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
• Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
• Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
• Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
• Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
• Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

Steps:

• To make this cake, you will double the Genoise cake recipe, stirring 1/3 cup unsweetened Dutch-process cocoa powder into the flour and salt. Bake in two 9-inch round cake pans that are buttered, lined with parchment paper, and dusted with cocoa powder. To make simple syrup with kirsch, stir in 1/3 cup kirsch to simple syrup recipe.
• Slice each cake in half horizontally. Place 1 cake layer on a cake stand. Brush top with 1/4 cup simple syrup. Spread with 2 cups whipped cream, leaving a 1/2-inch border. Remove cherries from filling syrup with a slotted spoon, and transfer to a medium bowl. Scatter 1 1/4 cups cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times. Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.

Steps:

• Cake: Preheat oven to 325°F. In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. Add coffee, oil, egg yolks, and vanilla; whisk until smooth. Beat egg whites on medium speed until frothy, about 2 minutes. Increase speed to medium-high and gradually add remaining 3/4 cup granulated sugar; beat until stiff, glossy peaks form, about 5 minutes. Gently fold one-third of whites into batter, then fold in remaining whites.
• Divide batter evenly among three ungreased 8-inch round pans, smoothing tops with an offset spatula. Bake until lightly golden and tops spring back when gently pressed, 25 to 30 minutes. Transfer pans to wire racks; let cool 15 minutes. Run a small offset spatula around edges and turn out cakes, upside-down, onto racks; let cool completely. With a serrated knife, split each cake in half horizontally (making 6 layers).
• Filling: Beat mascarpone with salt on low speed until combined. With mixer running, slowly add cream. Increase speed to medium; gradually add confectioners' sugar and beat to medium peaks. Refrigerate, covered, until ready to use.
• Feathers: Melt each chocolate in a separate heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Mix a little melted milk chocolate into half of melted white chocolate to create a fourth color.
• Working in batches, spoon half-dollar-size pools of melted chocolate onto baking sheets lined with nonstick baking mats or parchment. (If chocolate hardens as you're working, reheat over simmering water.) Using pastry brushes and short, quick strokes, brush melted chocolate into feather shapes. Refrigerate until set, at least 30 minutes.
• Coffee whipped cream: Beat granulated sugar, salt, cream, and coffee on medium-low speed until sugar has dissolved, about 1 minute. Increase speed to medium-high and beat to stiff peaks, about 3 minutes. (For a stronger coffee flavor, whisk in another 1 to 2 tablespoons coffee.)
• Anchor one cake layer, bottom-side down, on an 8-inch board with a dab of whipped cream. Spread 3/4 cup mascarpone filling evenly over layer, then top with a second cake layer. Spread evenly with 3/4 cup whipped cream, then repeat process, alternating filling and whipped cream between layers, and ending with sixth and final cake layer, bottom-side up.
• Spread a thin layer of whipped cream over cake to form a crumb coat; refrigerate until firm, about 15 minutes. Spread all but 1/4 cup of remaining whipped cream over top and sides of cake. Create a layering effect with chocolate feathers by attaching them, at a slight angle, to side of cake with dabs of remaining whipped cream to anchor.