Coffee Chiffon Cake
Coffee Chiffon Cake recipe 287
cream of tartar
cream frosting, coffee flavor, such as kahlua
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.