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---------- Recipe via Meal-Master (tm) v8.05
Title: Coffee Chiffon Cake
Categories: Cakes
Yield: 12 servings
1/4 c Water
1 ts Instant coffee powder
1 c All-purpose flour; sifted
1 c Sugar; divided
1 1/2 ts Baking powder
1/4 ts Salt
1/4 c Vegetable oil
4 Eggs; separated
1 ts Vanilla extract
1/2 ts Cream of tartar
Kahlua cream frosting
See recipe for
Recipe by: Southern Living
Preparation Time: 0:20
Dissolve instant coffee powder in 1/4 cup water; set aside.
Sift together flour, 1/2 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 1/2 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 degrees 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
from pan. Yield: one 10-inch cake.
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