MOCHA CHIFFON CAKE
One 10-inch tube cake; 12 to 16 servings
Have the eggs at room temperature, about 70°F. Preheat the oven to 325°F. Have ready an ungreased 10-inch tube pan.
Whisk together in a medium bowl until smooth:
- ¾ cup (175g) boiling water
- ½ cup (40g) unsweetened cocoa powder
- 1 tablespoon plus 1 teaspoon instant coffee or espresso powder
Let cool, then whisk in:
- ½ cup (105g) vegetable oil
- 5 large egg yolks
- 1 teaspoon vanilla
Whisk together thoroughly in a large bowl:
- 1 ¾ cups sifted (175g) cake flour
- 1 ¼ cups (250g) sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Add the cocoa mixture and whisk until smooth. Using clean beaters, beat in another large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form:
- 8 large egg whites
- ½ teaspoon cream of tartar
Gradually add, beating on high speed:
- ¼ cup (50g) sugar
Beat until the peaks are very stiff. Use a silicone spatula to fold one-quarter of the egg whites into the cocoa mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55 to 65 minutes.
Let cool and unmold as for Angel Food Cake.
Ice with:
- Fluffy White Frosting flavored with orange or coffee, Quick Mocha Frosting, any chocolate frosting, or plain or flavored Whipped Cream