VANILLA, CHOCOLATE AND KAHLUA CHIFFON CAKE WITH PORT WINE AND RASPBERRY SAUCE
Steps:
- Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add the oil, Kahlua and vanilla. Do not mix. In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Bang the mold on the counter to remove any air bubbles. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce.
- In a food processor, blend all the ingredients until very smooth. Strain, if necessary.
PORT AND RASPBERRY SAUCE
Serve hot with reserved raspberries with roast game or vegetables wrapped in filo pastry. Note: If using frozen raspberries, drain well after thawing or sauce will be thin.
Provided by BeccaB3c
Categories Sauces
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Spoon measured jelly into a heavy-based saucepan. Add port and lemon juice; stir over low heat until jelly melts and ingredients are combined.
- Reserve a few raspberries for garnish; press remainder through fine sieve. Add puree to red currant mixture in saucepan and heat gently.
- In a small bowl mix cornstarch with a little of the war sauce. Return to saucepan and cook, stirring until sauce thickens; add pepper.
- Serve hot.
Nutrition Facts : Calories 185.6, Fat 0.6, Sodium 14.9, Carbohydrate 43.1, Fiber 6, Sugar 26.5, Protein 1.1
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