April 10, 2013

Coffee Chiffon Cake

Cake flour - 2 1/3 cups
Sugar - 1 1/3 cup
Baking Powder - 3 tsp
Salt - 1/4 tsp
Vegetable Oil - 1/2 cup
Egg yolks - 5
Cold water - 1/4 cup
Egg whites - 7
Instant coffee powder - 1 tbsp
Cream of tartar - 1/2 tsp


  • In a large bowl, put sifted cake flour, 1 cup of sugar, salt and baking powder. Make a well and add in order: oil, egg yolks,  water and coffee powder. Beat until smooth.
  • Beat egg whites and cream of tartar in another bowl until foamy white. Beat in remaining 1/2 cup of sugar, 1 tbsp at a time, until meringue stands in firm peaks.
  • Gradually pour egg yolk mixture over beaten whites, gently folding in.
  • Pour into ungreased tin.
  • Bake in slow oven 325o for 1 hour or until needle inserted comes out clean.
  • Transfer to wire rack and cool it completely.

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