Recipes for the Web

Barrington Software Incorporated

Almond Crunch & Chocolate Confetti Chiffon Cake

The sweet coating on the baked almonds keeps its crunch for several days. Serves twelve to

fourteen.

FOR THE ALMOND CRUNCH TOPPING:

1 large egg white

1 1/4 cups sliced almonds

2 Tbs. sugar

FOR THE CAKE:

10 oz. (1-1/2 cups) miniature semisweet chocolate chips

9 oz. (2-1/4 cups) cake flour

1-1/2 cups sugar

1 tsp. baking powder

1/2 tsp. salt

1/2 cup canola or corn oil

7 large eggs, separated

2/3 cup water

1 tsp. vanilla extract

1/2 to 1 tsp. pure almond extract

2 Tbs. almond-flavored liqueur, such as Amaretto (optional)

1/4 tsp. cream of tartar

FOR THE GLAZE:

1-1/2 cups confectioners' sugar

3 to 4 Tbs. milk

1/2 tsp. pure almond extract (optional)

To prepare the almond crunch topping--Heat the oven to 325°F. Have ready an ungreased nonstick

baking sheet. In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.

Stir in the nuts until they're evenly coated. Sprinkle the sugar over the nuts and stir the mixture.

Spread the nuts in a single layer onto the baking sheet. Bake for 5 min. Stir the nuts with a

wooden spoon to loosen them from the baking sheet. Bake until golden, another 5 to 8 min.

Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.

The nuts will become crisp as they cool. Set aside.

To prepare the cake--Heat the oven to 325°F. Have ready a 9-1/2- or 10-inch tube pan with sides at

least 3-3/4 inches high.

In a food processor, pulse the chocolate chips until some of them are finely grated and the rest

have formed small crumbs.

In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.

Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and

Amaretto. Beat the mixture on medium speed until smooth and thick, at least 3 min. Fold in the

reserved chocolate chips. Set aside.

In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the

cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.

Increase the speed to high and beat the whites until the movement of the beaters forms lines in the

mixture. Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs. at a time, and beat the mixture

until soft peaks form.

With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture. Gently fold