Ingredients
1 3/4 cups cake flour
18 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon cinnamon
4 large eggs separated
1/2 cup butter or oil
3/4 cup fruit sweet (see below)
3/4 cup fudge sweet
1 teaspoon vanilla extract
1/2 cup milk
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Sift dry ingredients together and set aside. Combine the butter or oil, Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid mixture, blending one at a time. Add the flour mixture to the liquid mixture alternately with the milk. Whip the egg whites to stiff peaks and fold in gently but thoroughly. Bake at 350F (180C) for 1/2 hour in 2 (9 inch) round greased and floured tins. Test. Cake will spring back when lightly touched. For a drier cake, bake until the cake draws away from the edge of the pan. Cool. Fruit SweetK: 1 package cream cheese and 1 teaspoon vanilla, softented and blended together. Fill cake, then frost with whipped cream sweetened to taste with Fruit Sweet, flavored with vanilla or your favorite flavoring. Drizzle melted Fruit Sweet around edge of cake. May place thinly sliced strawberries on top.