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Coffee Chiffon Cake's picture
  Egg whites 1 Cup (16 tbs)
  Cream of tartar 1⁄2 Teaspoon
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Cake flour 2 1⁄3 Cup (37.33 tbs), sifted
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  Egg yolks 5
  Cold water 3⁄4 Cup (12 tbs)
  Instant coffee powder/Crystals 1 Tablespoon

1. Beat egg whites and cream of tartar in large bowl with electric mixer at high speed until foamy-white and double in volume. Beat in 1/3 cup of sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
2. Sift cake flour, remaining 1 cup sugar, baking powder and salt into a medium-size bowl. Make a well and add oil, egg yolks, water and the instant coffee. Beat at medium speed 2 minutes, or until smooth.
3. Gradually pour egg-yolk mixture over beaten whites, gently folding in until no streaks of white remain. Spoon into 10-inch angel-cake pan.
4. Bake in slow oven (325°) 1 hour and 10 minutes, or until top springs back when pressed with finger.
5. Invert pan, placing over quart-size soft-drink bottle; cool completely. Loosen around outside edge and tube with spatula. Cover pan with serving plate; invert and shake gently; lift off pan. Drizzle the Mocha Glaze over top.

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