COFFEE AND CREAM CHIFFON CAKE

Coffee and Cream Chiffon Cake image

Provided by Theresa Thunderbird

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

1 cup egg white
1/2 teaspoon cream of tartar
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold coffee
1/2 cup vegetable oil
1 teaspoon vanilla
5 egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 dash salt
1 1/4 cups heavy whipping cream
2 egg yolks
2 tablespoons coffee coffee liqueur or 2 tablespoons cold strong coffee

Steps:

Move oven rack to lowest position,heat oven to 325.
Beat egg whites and cream of tarterin a large bowl with mixer on high speed until stiff peaks form,set aside.
Mix flour,sugar,baking powder and salt in a medium bowl.
Beat in coffee,oil,vanilla and egg yolks on loww speed,1 minute.
Gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended.
Push batter into ungreased angel food cake pan (tube pan),10x14 inches.
Cut gently through batter with metal spatula or a knife to break air pockets.
Bake 50-60 minutes or until top springs back when touched lightly.
Immediately turn pan upside down onto heatproof funnel or bottle,.
Let hand about 2 hours until cake is cool.
Loosen sides of cake with a knife,remove from pan.
Cut cake horizontally,fill layers with coffee cream filling.
Store covered in the refrigerator.
COFFEE CREAM FILLING: Mix sugar,cornstarch,salt,whipping cream and egg yolk in 1 quart saucepan until blended.
Heat over medium heat,stirring constantly until thickened,remove from heat.
Stir in liqueur or coffee.
Refrigerate at least 1 hour until chilled.