MOCHA CHIFFON CAKE
This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 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, Sodium 320.8 mg, Sugar 25.3 g
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