Mocha Chiffon Cake
|Instant coffee||4 Teaspoon|
|Hot water||3⁄4 Cup (12 tbs)|
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Semisweet chocolate squares||3 Ounce, shaved|
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
Dissolve instant coffee in hot water; cool.
Sift flour, sugar, baking powder, and salt in to mixing bowl; make a well in dry ingredients.
In this order, add: salad oil, egg yolks, coffee, and vanilla.
Beat until satin smooth.
Stir in chocolate.
Combine egg whites and cream of tartar in large mixing bowl.
Beat till very stiff peaks form (stiffer than for meringue or angel cake).
Pour egg yolk batter in thin stream over entire surface of egg whites, gently cutting and folding just till blended.
Bake in ungreased 10 inch tube pan in slow oven (325Â°) 55 minutes, then in moderate oven (350Â°) 10 to 15 minutes.
Invert pan; cool.