Ingredients1 h 30 m servings 312
- 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(R) 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.
Per Serving: 312 calories; 12.3 44.4 6.7 137 321 Full nutrition
ReviewsRead all reviews 4
Very nice cake recipe. This was my first try at chiffon cake and I was very pleased with how it turned out. It came easily out of the pan after being loosened just a bit. I couldn't really taste...
I've made this cake three times already and it always comes out well. This is a great Philippine style mocha chiffon cake recipe. Tip: Use mocha whipped cream as a frosting.
I'm sorry...this is a light cake but it has such an ODD taste it's awful. I will not make this one again.