Glazed mocha chiffon from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 153) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "White chocolate drizzle glaze" for the book's "Mocha glaze" called for in this recipe.

  • anya_sf on April 18, 2021

    The cake rose super high and formed a mushroom top - not sure if I did something wrong - I did weigh the egg whites and there were no large air pockets in the baked cake. The cake took 10 extra minutes in the oven. The rounded top made it tricky to remove neatly from the pan, plus made the sides hard to glaze, to the point where I gave up and just put more glaze on top. I only had 3/4 cup Kahlua for brushing, but it was plenty. With all the Kahlua and espresso powder, this isn't a cake for kids, but it was delicious. The liqueur was more evenly distributed the day after baking.

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