Heny Sison


Mocha Chiffon Cake with No-Melt Butter Icing
by Heny Sison

2 ¼ cups Purefoods cake flour, sifted
1 tbsp baking powder
½ tsp salt
1 cup sugar
½ cup vegetable oil
¾ cup water
1 tbsp + tsp Nescafe instant coffee
7 egg yolks
1 cup egg whites
½ cup sugar
½ tsp cream of tartar

1.Preheat oven to 325 degrees F.
2.Grease and line with waxed paper one 10×4” round pan.
3.Sift flour, baking powder, salt and 1 cup sugar three times. Put in a bowl and make a well in the center. Add oil, egg yolks and coffee-water mixture.
4.Stir at low speed until smooth and no trace of flour can be seen.
5.In a separate bowl, beat egg whites, ½ cup sugar and cream of tartar. Beat until stiff but not dry.
6.Fold egg yolk mixture into the egg white mixture. Blend well. Pour into the prepared pan.
7.Bake for 45 minutes or until done.

No-Melt Butter Icing
2/3 cup egg whites
1 ¼ cups sugar
1 cup shortening or Baker’s Best margarine
1 cup Magnolia Gold Butter, softened

1.Beat egg whites and sugar until sugar is almost dissolved.
2.Add softened butter and shortening.
3.Beat until very well blended.
4.Spread on cake.

If mocha flavor is desired, dissolve 2 tbsp instant coffee in 2 tbsp Kahlua and add to the butter mixture. Stir until combined.


  1. raw eggwhites , is it safe? Ingredients are the same as swiss meringue, the difference is that you cook eggwhites w/ the sugar first.

    • I’d be beating the egg whites and sugar on a large bowl placed over a pot of boiling water until mixture gets heated through. Or you can always use powdered egg whites or meringue powder.

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