Coffee Chiffon Cake
|Instant coffee powder||4 Teaspoon|
|Boiling water||3⁄4 Cup (12 tbs)|
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sorbitol||1 Cup (16 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs) (Liquid)|
|Vanilla extract||1 Teaspoon|
|Semi sweet chocolate||2 Ounce, grated (2 Squares, 1 Ounce Each)|
|Cream of tartar||1⁄2 Teaspoon|
Dissolve coffee powder in boiling water.
Sift together cake flour, sorbitol, sugar replacement, baking powder, and salt into a large bowl.
Make a well in the center of the flour mixture, and add vegetable oil, egg yolks, and vanilla.
Beat until mixture becomes very smooth and thick.
Stir in grated chocolate.
Now beat egg whites and cream of tartar together into very stiff peaks.
Pour batter over egg whites in a thin stream.
Fold batter gently into egg whites.
Transfer to ungreased 10 in. (25 cm) tube pan.
Bake at 325°F (165°C) for 70 minutes or until cake tests done.
Invert and cool completely.
Cut around sides and tube stem.
Remove bottom of pan with cake.
Carefully cut between cake and pan bottom.