Mocha Chiffon Cake
by Dorothy Ferreria
1 c + 2 tbsp cake flour
1/2 c sugar
1 1/2 tsp baking powder
1/4 c corn oil
3 egg yolks
1 1/2 tbsp coffee powder
1/3 c water
1/2 tsp salt
4 egg whites (1/2 cup)
1/4 tsp cream of tartar
1/4 c sugar
Preheat oven at 350 F.
Line 2-8″ round baking pans with baking parchment.
In a bowl, combine cake flour, white sugar, baking powder, corn oil, egg yolks, coffee powder dispersed in water and salt. Mix well with a wire whip until smooth.
In another bowl beat egg whites with cream of tartar until egg whites are frothy. Gradually add white sugar. Beat until egg whites are stiff but not dry.
Fold egg whites into the egg-yolk mixture. Divide the cake batter equally among the prepared baking pans. Bake 20 minutes or until a toothpick inserted in the center comes out clean. Invert on rack to cool completely.
1/3 c each water and sugar
2 tbsp coffee liquor
Combine sugar and water in small saucepan. Mix well. Cook over medium heat until slightly thickened.
Turn off the heat and stir in liquor. Brush syrup all over cake.
1 c sugar
1 c cream
2 tbsp coffee powder mixed in 1/3 cup water
2 tbsp coffee liquor or rum
1 c butter
Combine first four ingredients, mix well with a wire whip. Set aside.
Beat butter until light and creamy. Add the cream mixture a spoonful at a time, beating well after each addition.
Fill and frost cake. Garnish with chocolate curls and nuts.