Saturday, October 27, 2012

Mocha Chiffon



1 cup plus 2 tablespoons sifted cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons white sugar for egg yolks

¼ cup corn/canola oil
4 egg yolks, from extra large eggs, at room temperature
6 tablespoons water*
2 teaspoons coffee powder*
½ teaspoon vanilla extract

4 egg whites
¼ teaspoon cream of tartar

6 tablespoons white sugar for egg whites
*dissolve the coffee in a little boiling water, then top up to have a total of 6 tablespoons of water/coffee mixture.


  • Preheat oven to 350 degrees.
  • In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
  • In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 8” chiffon cake pan.
  • Bake for about 55 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
  • To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a cake board.  
  • Cut cake in half horizontally.  Fill and frost with buttercream and decorate as desired. I left mine as is since I dont quite like to frost mine.

1 comment: