Mocha chiffon cake

    (3)
    1 hour 30 mins

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


    Rizal, Philippines
    1 person made this

    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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    Reviews and ratings
    Global ratings:
    (3)

    Reviews in English (2)

    by
    11

    Very nice cake recipe. This was my first try at chiffon cake and I was very pleased with how it turned out. It came easily out of the pan after being loosened just a bit. I couldn't really taste a significant amount of coffee flavor, so I glazed it with an orange glaze so that even if there was a hint of coffee, it would still blend well with the kick of orange. I then topped it with hazelnuts. It looks lovely. Thanks for the recipe!  -  21 Aug 2010  (Review from Allrecipes US | Canada)

    by
    1

    I'm sorry...this is a light cake but it has such an ODD taste it's awful. I will not make this one again.  -  25 Mar 2012  (Review from Allrecipes US | Canada)