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Ingredients
| all-purpose flour (unsifted): 2 1/3 cups |
| granulated sugar: 1 cup |
| baking powder: 1 Tbl |
| salt: 1 tsp |
| regular coffee: 2/3 cup (brewed) |
| vegetable oil: 1/2 cup |
| eggs: 8 (yolks) |
| eggs: 8 (whites) |
| cream of tartar: 1/2 tsp |
| granulated sugar: 1/2 cup |
Mocha Chiffon Cake
Credit: AllRecipes
User rating:
"This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack."
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Prep Time
30 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Preheat an oven to 325 degrees F (165 degrees C).
- Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
- Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.