Sunbeam MixMaster Series Manual page 13

1 cup (250 ml) cake flour
1-1/2 teaspoons (7 ml) cream of tartar
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon (2 ml) salt
Preheat oven to 375°F (190°C). Sift flour and 3/4 cup of sugar together; set aside.
In large mixer bowl, beat egg whites, cream of tartar and salt at very high speed until
foamy. Add remaining amount of sugar, 1 tablespoon (15 ml) at a time, beating at a
very high speed until meringue holds stiff peaks. Reduce mixer to a low speed and
gently fold in flour-sugar mixture, 1/4 cup (50 ml) at a time over meringue, folding in
gently just until flour-sugar mixture disappears. Add vanilla and almond extract with last
addition of flour-sugar mixture. Do not over mix. Pour batter into ungreased 10x4-inch
(25 x 11 cm) tube pan. Gently cut through batter with rubber spatula. Bake for 45-50
minutes or until top of cake springs back when touched lightly. Cracks on top should be
dry. Invert cake over funnel and let cake cool completely before removing from pan.
Yield: 12 Servings
2 cups (500 ml) whipping cream
1/3 cup (75 ml) coffee flavored liqueur
2 cups (500 ml) semi-sweet
sweet chocolate morsels
Melt chocolate in a double boiler or microwave oven. In the small mixing bowl, beat
cream at a very high speed until soft peaks form, set aside. In the large mixing bowl,
beat butter and cream cheese until smooth and creamy. Add coffee flavored liqueur,
vanilla and melted chocolate. Fold whipped cream into chocolate mixture at a low
speed. Pour into prepared crust. (See Chocolate Cookie Crust Recipe Page 15)
Chill 8 hours.
Yield: 10-12 Servings
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3/4 cup (200 ml) sugar
1 cup (250 ml) sugar
1/2 teaspoon (2 ml) almond extract
1-1/2 cups (375 ml) egg whites
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ocha heesecake
1/3 cup (75 ml) butter, softened
2 teaspoons (10 ml) vanilla extract
2 packages (8 ounces each) cream
English-13
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(11-12 eggs), at room temperature
cheese, softened