Mocha Chiffon Cake
This airy and delicate cake boasts a delightful coffee flavor, making it a perfect choice for dessert or a delightful afternoon treat.
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅔ cup brewed coffee
- ½ cup cooking oil
- 8 egg yolks
- 8 egg whites
- ½ teaspoon cream of tartar
- ½ cup white sugar
Instructions
- 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.
Nutrition
Calories: 312kcalCarbohydrates: 44gProtein: 7gFat: 12gSaturated Fat: 3gCholesterol: 137mgSodium: 321mgPotassium: 102mgFiber: 1gSugar: 25gCalcium: 67mgIron: 2mg
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