Coffee Chiffon Cake recipe

Ingredients :

• ¼ cup water
• 1 tspn instant coffee powder
• 1 cup all-purpose flour, sifted
• 1 cup sugar, divided
• 1 ½ tspn baking powder
• ¼ tspn salt
• ¼ cup vegetable oil
• 4 eggs, separated
• 1 tspn vanilla extract
• ½ tspn cream of tartar

Preparation and Cooking Instructions :

1. Dissolve instant coffee powder in ¼ cup water; set aside.
2. Sift together flour, ½ cup sugar, baking powder, and salt in a mixing bowl.
3. Make a well in center; add oil, egg yolks, water and coffee mixture, and vanilla. Beat at high speed of an electric mixer about 5 minutes or until satiny smooth.
4. Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form. Add remaining ½ cup sugar, 2 tbsp at a time, and beat until stiff peaks form.
5. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture.
6. Pour batter into an ungreased 10" tube pan, spreading evenly with a spatula.
7. Bake at 325° for 1 hour or until cake springs back when lightly touched.
8. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan.

Cooking & Baking Resources :

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