Coffee chiffon cake

[Ling]

Coffee chiffon cake

Serves 10 as Dessert.

This is a very simple, light cake. The original recipe came from an old Five Roses cookbook, but I've made a few changes. This is the first cake I started baking when I was 10 years old or so, so it has a special place in my heart. It is also a favourite of my mom's. I've probably made it about a thousand times over the years!

• 1 c brewed coffee, cooled
  
• 6 eggs, separated
  
• 1 c AP flour
  
• 1 c granulated sugar
  
• 1 T vanilla extract
  
• 1 tsp salt
  
• 1/2 tsp cream of tartar
  
• 1/2 c vegetable oil
  
• 1 T baking powder
  

**Preheat oven to 325 degrees.

1. Combine flour, baking powder, salt, sugar.

2. Make a well in the center, add in egg yolks, vegetable oil, and brewed coffee.

3. In a separate bowl, add cream of tartar to egg whites. Beat until medium-firm peaks.

4. Beat the flour/egg/oil/coffee mixture until combined. Gently fold in thirds into the whites.

5. Pour batter into an ungreased angel food cake pan and bake for about 45 minutes at 325 degrees. Turn up the temperature to 350 degrees and continue to bake for about 10 minutes more.

6. Invert the cake until cool (but I always just wait for like 10-15 minutes and it pops out no problem, while it's still nice and warm!). Run a knife along the edge of the pan to release.

Keywords: Dessert, Easy, Cake

( RG1540 )