Mocha Chiffon Cake

The Mocha Chiffon Cake Recipe 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.

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

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.

Mocha Chiffon Cake
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