Mocha Chiffon Cake

{A}
1 cup plus 2 tablespoons sifted self raising flour

Mocha_Chiffon_Cake
Mocha_Chiffon_Cake

6 tablespoons white sugar for egg yolks

{B}
¼ cup corn/canola oil
4 egg yolks, from large eggs, at room temperature
6 tablespoons water*
2 teaspoons coffee powder*
½ teaspoon vanilla extract
{C}
4 egg whites
¼ teaspoon cream of tartar
{D}
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.

Procedure:
1. Preheat oven to 175 degrees Celsius.
2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3. 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” round, 3” high pan.
4. Bake for about 55 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
5. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a cake board.
6. Cut cake in half horizontally. Fill and frost with buttercream and decorate as desired.

courtesy:http://pinoyinoz.blogspot.co.nz

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