Mocha Chiffon Cake recipe

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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

Nutrition Info

312.2 calories
carbohydrate: 44.4 g
cholesterol: 136.6 mg
fat: 12.3 g
fiber: 0.7 g
protein: 6.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 320.8 mg
sugar: 25.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C).

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 cake

Recipe Note

This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack.

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