Mocha chiffon cake

    Mocha chiffon cake

    6saves
    1hr30min


    1 person made this

    About this recipe: This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack.

    Rizal, Philippines

    Ingredients
    Serves: 12 

    • 300g plain flour
    • 300g sugar, divided
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 180ml (2/3 cup) coffee
    • 125ml (1/2 cup) oil
    • 8 egg yolks
    • 8 egg whites
    • 1/2 teaspoon cream of tartar

    Directions
    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Preheat your oven to 165 degrees C.
    2. In a medium bowl, sift the flour with 200g sugar, baking powder and salt.
    3. Make a well in the mixture and add the coffee, oil, and egg yolks,. Beat well by hand until the mixture is smooth with no lumps.
    4. In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    5. Add the remaining sugar gradually and beat until stiff peaks form.
    6. Fold the egg yolk mixture into the egg whites. Pour the batter into a non stick bundt pan.
    7. Bake for 60 minutes or until a toothpick comes out clean when tested for doneness. Cool on a rack.
    8. Loosen the sides with a knife and release the cake onto a serving platter. If desired, top with whipped cream or serve with strawberries.

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