Mocha Chiffon Cake
Chiffon cakes were invented in the 1920s by an American named Harry Baker.
This is vegetarian recipe. Dish can be prepared in 135 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Mocha Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C) and prepare an ungreased angel food cake pan.
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In a large bowl, sift together the cake flour, cocoa powder, instant coffee powder, baking powder, and salt.
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In a separate bowl, whisk together the vegetable oil, egg yolks, sugar, and vanilla extract until well combined.
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Gradually add the dry ingredients mixture into the egg yolk mixture, mixing until smooth.
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In another large bowl, beat the egg whites and cream of tartar until foamy, then gradually add the sugar and continue beating until stiff peaks form.
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Gently fold the egg white mixture into the batter until well combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
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Invert the cake pan and let the cake cool completely in the pan.
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Once cooled, run a knife around the edges of the pan to loosen the cake and remove it from the pan.
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In a small bowl, dissolve the instant coffee powder in hot water.
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Slice the cake horizontally into three equal layers.
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Brush each cake layer with the coffee mixture.
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Spread whipped cream between each layer and on the top of the cake.
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Garnish with chocolate shavings.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
