Coffee Feather Cake Recipes

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.

Steps:

• Serving suggestion: Dust with confectioners' sugar and serve with milk
• Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.
• Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)
• In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.
• Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.
• Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.
• Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!
• Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
• In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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:

• Preheat oven to 350°F.
• Grease and lightly flour a 10 inch fluted tube pan.
• In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
• Add eggs; whisk until combined.
• In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
• Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
• Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
• Cool in pan on wire rack for 20 minutes.
• Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
• Cool for 30 minutes. Brush again with syrup.
• Sprinkle with the 1/4 cup hazelnuts.
• Serve cake warm with remaining syrup.