This is a French Canadian recipe from Quebec. It is a feather light dessert.
2 1/4 cups pastry flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 cup shortening
1 1/2 cups white sugar
1 teaspoon vanilla extract
3 tablespoons cognac
1/2 cup milk
1/2 cup light cream
2 cups heavy whipping cream
1/4 cup white sugar
1 teaspoon instant coffee granules
1 tablespoon cognac
1 Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly a fluted 2 quart ring mold, and dust lightly with flour.
2 Sift pastry flour, salt, and baking powder together.
3 In a large bowl, cream shortening well. Gradually blend in 1 1/2 cups sugar, eggs, vanilla, and 3 tablespoons cognac; beat until light and fluffy. Gently blend sifted ingredients alternately with the milk and cream into the creamed mixture. Pour batter into ring mold.
4 Bake for 45 to 50 minutes, or until cake springs back when lightly touched. Remove from pan, and allow to cool.
5 In a clean, cold bowl, beat the 2 cups whipping cream until peaks form. Stir in 1/4 cup sugar and coffee powder. Frost the cake with whipped cream. When serving, drizzle cake with a few drops of cognac.