You are here

Coffee Chiffon Cake

the.instructor's picture
Ingredients
  Sifted cake flour 2 1⁄3 Cup (37.33 tbs)
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  Egg yolks 1
  Cold water 3⁄4 Cup (12 tbs)
  Instant coffee powder 1 Tablespoon
  Egg whites 8
  Cream of tartar 1⁄2 Teaspoon
For mocha glaze
  Butter/Margarine 2 Tablespoon
  Unsweetened chocolate 2 Ounce (2 squares)
  Instant coffee powder 1 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Sifted 10x confectioners powdered sugar 1 Cup (16 tbs)
  Hot water 2 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 325°F.
2) In a bowl, sift together flour, 1 cup of the sugar, baking powder, and salt.
Mocha Glaze
3) In a saucepan, melt butter and chocolate over very low heat.
4) Stir the butter mixture until well blended.
5) Take the pan off the heat and stir in coffee and cinnamon.
6) Sprinkle sugar alternately with hot water, beating continuously until smooth, set aside.

MAKING
7) In the flour mixture make a well and add in oil, egg yolks, water, and coffee.
8) Using a spoon beat with a spoon the flour mixture until smooth.
9) In a large bowl, beat the egg whites and cream of tartar until foamy-white and double in volume.
10) Add in the remaining 1/3 cup sugar, 1 tablespoon at a time, beating continuously until meringue stands in firm peaks.
11) Gently stream in egg yolk mixture over beaten whites, gently folding in until well mixed.
12) Transfer the flour mixture into ungreased 10-inch tube pan.
13) Bake in the oven for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.

FIALIZING
14) Invert the pan, placing tube over a quart-size soft drink bottle.
15) Allow the cake cool completely.
16) Using spatula loosen cake around the edge and the tube and down the sides.
17) Put a serving plate over a pan and shake gently; turn upside down; lift off pan.
18) To make the Mocha Glaze in a saucepan, melt butter and chocolate over very low heat. Stir the butter mixture until well blended.
19) Take the pan off the heat and stir in coffee and cinnamon. Sprinkle sugar alternately with hot water, beating continuously until smooth.

SERVING
18) Dribble mocha glaze over top of cake, letting it run down the side and serve chiiled,

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Cook Time: 
70 Minutes
Ready In: 
110 Minutes
Servings: 
6

Rate It

Your rating: None
4.176665
Average: 4.2 (15 votes)