Almond Crunch & Chocolate Confetti Chiffon Cake

Almond Crunch & Chocolate Confetti Chiffon Cake
Photo by Scott Phillips

Ingredients

  • 2 Tbs. almond-flavored liqueur, such as Amaretto (optional)
  • 1 large egg white
  • ¼ tsp. cream of tartar
  • ½ to 1 tsp. pure almond extract
  • 1-¼ cups sliced almonds
  • ½ cup canola or corn oil
  • ½ tsp. pure almond extract (optional)
  • + 11 more ingredients
    • 2 Tbs. granulated sugar
    • 10 oz. (1-½ cups) miniature semisweet chocolate chips
    • 1 tsp. pure vanilla extract
    • 1-½ cups granulated sugar
    • 9 oz. (2-¼ cups) cake flour
    • 1 tsp. baking powder
    • 7 large eggs, separated
    • 1-½ cups confectioners’ sugar
    • 2/3 cup water
    • ½ tsp. table salt
    • 3 to 4 Tbs. milk

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 b...

View full recipe at Fine Cooking

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