Mocha Chiffon Cake Recipe
Servings: 10
Ingredients
- 2 1/4 c. flour
- 3 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1/4 c. instant coffee
- 3/4 c. water
- 1/4 teaspoon salt
- 1 c. sugar
- 2 T baking cocoa
- 1/2 c. salad oil
- 5 egg yolks
- 1 c. egg whites
- 1/2 c. sugar
Directions
- Whip together till stiff: Vanilla to taste Sugar to tasteSift together the flour, baking pwdr, salt, 1 cup sugar, instant coffee, and cocoa. Add in the salad oil, egg yolks, and water. Beat on medium speed of an electric mixer till well blended. In another bowl, beat the egg whites and salt in mixer till foamy. Gradually beat in the half cup of sugar till glossy meringue is formed. Fold meringue into the cake batter. Pour into an ungreased angel food tube pan. Bake 1 hour at 350 degrees. Remove from oven and invert. Remove from pan. Cut into 3 layers and fill with whipped cream filling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 10 servings | |
| Calories 327 | |
| Calories from Fat 98 | 30% |
| Total Fat 11.15g | 14% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 25% |
| Potassium 73mg | 2% |
| Total Carbs 51.83g | 14% |
| Dietary Fiber 0.8g | 3% |
| Sugars 30.22g | 20% |
| Protein 5.63g | 9% |
