Mocha Chiffon Cake Recipe
This Mocha Chiffon Cake will make your taste buds crave for more! A great Dessert recipe is one like this. Whether you are an amateur cook or a professional chef, I recommend the Mocha Chiffon Cake for the sheer joy of cooking it.
Ingredients
4 teaspoons instant coffee
3/4 cup hot water
2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 egg yolks
1 teaspoon vanilla
3 1-ounce squares semisweet chocolate thinly shaved
1 cup (8) egg whites
1/2 teaspoon cream of tartar
Directions
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 (325°) 55 minutes, then in moderate oven (350°) 10 to 15 minutes.
Invert pan; 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 (325°) 55 minutes, then in moderate oven (350°) 10 to 15 minutes.
Invert pan; cool.
