Ice Cream Cone Cake
Ice Cream Cone Cake
4 egg whites
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 lemon, zested finely
2 cups sifted cake flour
1 tablespoon baking powder
2/3 cup milk
Chocolate Sour Cream Cake:
1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
Bunch foil around the base of the safety cones and stand them in
muffin tins. Set aside.
Yellow Cake: Whip the egg whites in a clean bowl until stiff not dry
and place in the refrigerator while you make the rest of the batter.
Cream the butter and add the sugar. Continue mixing to blend well.
Add the extracts and mix well.
Sift the flour 3 times with the baking powder then add it to the
butter mixture alternately with the milk in 3 additions. Fold in the
whites. Pipe or spoon the batter into the cones, filling about 3/4
of the way up.
Bake at 350 degrees F for 20 to 25 minutes until batter is firm to
the touch in the center. Let cool.
Chocolate Sour Cream Cake: Preheat the oven to 350 degrees F.
In a mixer fitted with a whisk attachment (or using a hand mixer)
cream the butter until smooth. Add the sugar and eggs and mix until
fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and
Add half of the flour, then half of the sour cream, and mix. Repeat
with the remaining flour and sour cream. Drizzle in the hot coffee
and mix until smooth. The batter will be thin.
Pipe or spoon the batter into the cones, filling about 3/4 of the
Bake until the tops are firm to the touch and a toothpick inserted
into the center comes out clean (a few crumbs are okay) about 35
1 egg white, unbeaten
3 tablespoons cold water
3/4 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
To make the frosting place all the ingredients except the vanilla in
the top of a double boiler (not over the heat yet). Beat with a
Place over boiling water and beat continuously until the frosting is
stiff and holds peaks. Take off the boiling water and add the
vanilla then continue beating until cool. Frost the top and dip/roll
in sprinkles if desired.
Yield: 12 to 14 servings
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