MEXICAN RIBBON CAKE
4 egg yolks
1/3 cup water
1/4 cup Mazola Corn Oil
1 tsp vanilla
2 squares (1 oz each) unsweetened chocolate melted, cooled
3/4 cup sifted cake flour
3/4 cup sugar
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
4 egg whites, at room temperature
1/4 tsp cream of tartar
Custard Filling (recipe follows)
1 cup heavy (whipping) cream, whipped (for frosting)
chocolate curls (optional, for garnish)
Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan; line with waxed paper; grease paper.
In small bowl with mixer at high speed beat egg yolks 3 minutes or until thick and lemon colored. Continuing to beat slowly, pour in next 3 ingredients. With wooden spoon gently stir in chocolate.
Into large bowl sift next 5 ingredients. Make well in center. With wooden spoon stir in egg yolk mixture.
In small bowl with mixer at high speed beat egg whites and cream of tartar until stiff peaks form. Gently fold whites into chocolate mixture just until blended. Turn into prepared pan.
Bake in 350 degree F oven 15 minutes or until cake springs back when lightly touched. Turn out onto clean towel. Remove paper. Cool on wire rack.
Cut crosswise into thirds. Place one layer on serving dish. Spread with 1/2 Custard Filling. Top with second layer. Spread with remaining filling. Top with remaining layer. Frost with whipped cream. If desired, garnish with chocolate curls.
CUSTARD FILLING
Makes about 2 cups
1/4 cup sugar
3 tablespoons Argo or Kingsford's corn starch
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 tablespoon dark rum (or 1 1/2 teaspoons vanilla)
In 2-quart saucepan stir together sugar, corn starch and salt. Gradually stir in milk until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium-low heat and boil 1 minute. Remove from heat. Stir in rum or vanilla. Turn into bowl; cover surface with waxed paper or plastic wrap. Refrigerate until cool.
Makes 10 to 12 servings
From: Recipelink.com
Source: Recipe booklet: Mazola Corn Oil Mexican Cookbook, Best Foods, 1984
4 egg yolks
1/3 cup water
1/4 cup Mazola Corn Oil
1 tsp vanilla
2 squares (1 oz each) unsweetened chocolate melted, cooled
3/4 cup sifted cake flour
3/4 cup sugar
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
4 egg whites, at room temperature
1/4 tsp cream of tartar
Custard Filling (recipe follows)
1 cup heavy (whipping) cream, whipped (for frosting)
chocolate curls (optional, for garnish)
Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan; line with waxed paper; grease paper.
In small bowl with mixer at high speed beat egg yolks 3 minutes or until thick and lemon colored. Continuing to beat slowly, pour in next 3 ingredients. With wooden spoon gently stir in chocolate.
Into large bowl sift next 5 ingredients. Make well in center. With wooden spoon stir in egg yolk mixture.
In small bowl with mixer at high speed beat egg whites and cream of tartar until stiff peaks form. Gently fold whites into chocolate mixture just until blended. Turn into prepared pan.
Bake in 350 degree F oven 15 minutes or until cake springs back when lightly touched. Turn out onto clean towel. Remove paper. Cool on wire rack.
Cut crosswise into thirds. Place one layer on serving dish. Spread with 1/2 Custard Filling. Top with second layer. Spread with remaining filling. Top with remaining layer. Frost with whipped cream. If desired, garnish with chocolate curls.
CUSTARD FILLING
Makes about 2 cups
1/4 cup sugar
3 tablespoons Argo or Kingsford's corn starch
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 tablespoon dark rum (or 1 1/2 teaspoons vanilla)
In 2-quart saucepan stir together sugar, corn starch and salt. Gradually stir in milk until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium-low heat and boil 1 minute. Remove from heat. Stir in rum or vanilla. Turn into bowl; cover surface with waxed paper or plastic wrap. Refrigerate until cool.
Makes 10 to 12 servings
From: Recipelink.com
Source: Recipe booklet: Mazola Corn Oil Mexican Cookbook, Best Foods, 1984
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