mocha chiffon cake

Ingredients

• Servings: 1
• 2 1/3 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup brewed coffee
• 1/2 cup cooking oil
• 8 egg yolks
• 8 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup white sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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 a serving platter.