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Coffee Chiffon Cake

 

Coffee Chiffon Cake recipe
287

Yield

1

cake

Prep

10

min

Cook

130

min

Ready

140

min

Trans-fat Free
 

Ingredients

¼ cup water
1 teaspoon instant coffee
1 cup all-purpose flour
, sifted
1 cup sugar
divided
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup vegetable oil
4 large eggs
separated
1 teaspoon vanilla extract
½ teaspoon cream of tartar
*
liqueur
cream frosting, coffee flavor, such as kahlua
*

Directions

Dissolve instant coffee powder in ¼ cup water; set aside.

Sift together flour, ½ cup sugar, baking powder, and salt in a mixing bowl.

Make a well in center; add oil, egg yolks, water and coffee mixture, and vanilla.

Beat at high speed of an electric mixer about 5 minutes or until satiny smooth.

Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.

Add remaining ½ cup sugar, 2 tablespoons at a time, and beat until stiff peaks form.

Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture.

Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula.

Bake at 325℉ (160℃) F for 1 hour or until cake springs back when lightly touched.

Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 50334% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 220mg 9%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 3%
Sugars g
Protein 19g
Vitamin A 5% Vitamin C 0%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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