Mocha chiffon cake

Mocha chiffon cake


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.

Emelita Rizal, Philippines

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

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate