Mocha Chiffon Cake Recipe How to Make a Light and Airy Chiffon Cake

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Chiffon cakes are one of my all time favorite cakes to make for their soft and spongy texture. They're also easy to execute and whip up in a snap, and almost no fail. I've flavored half the batter with coffee and half with cocoa powder for a mocha twist, but the versatility of this cake is what makes it fun and exciting! As a side note, I did lower the sugar in this recipe without compromising any of the flavor. Enjoy! • Makes 1- 10 inch cake. • 8 large eggs, separated • 2 cups (260 g) cake flour • 2 teaspoons baking powder • 1/2 teaspoon salt • 3/4 cup (150 g) granulated white sugar • 1/2 cup (118 ml) neutral flavored oil (i.e. canola, grapeseed, etc.) • 3/4 cup (177 ml) water • 2 tablespoons strong instant coffee • 3 tablespoons unsweetened cocoa powder • Separate eggs and egg whites and place into two separate large bowls. • Preheat oven to 350 F (180 C). • Whisk together flour, baking powder, and salt. Set aside. • Whisk together egg yolks, 1/2 cup (100 g) sugar, oil, and water. Sift in dry ingredients and mix until just combined. Divide batter in half and flavor each half with coffee and cocoa powder separately. Set aside. • Whip egg whites with remaining 1/4 cup (50 g) sugar until you reach stiff and glossy peaks. Divide meringue in half and fold into coffee and cocoa batters separately. Alternate pouring half of each batter into a ungreased tube pan and swirl with a knife. Bake for 35-40 min. or until a skewer inserted in the center comes out clean. Immediately invert cake upside down to prevent shrinking. If your tube pan does not have feet like mine, invert the pan onto a tall drinking glass and allow to cool completely before removing from the pan. Once cooled, remove the cake using a long spatula or knife and serve! • SUBSCRIBE FOR NEW RECIPES EVERY FRIDAY! • VIETNAMESE CREPES (BANH XEO):    • Banh Xeo - How to Make Savory, Crispy...   • POTSTICKERS:    • Potstickers - How to Make Crispy Pan ...   • TOFU PUDDING:    • Tofu Pudding Dou Hua 豆腐花 Recipe -  Qu...   • PINEAPPLE BUNS:    • Bolo Bao 菠萝包 - How to Make Chinese Pi...   • CHINESE STEAMED SPONGE CAKE:    • Ma Lai Gao 马来糕 - How to Make a Soft, ...   • TAIWANESE BEEF NOODLE SOUP:    • Spicy Taiwanese Beef Noodle Soup 红烧牛肉...   • MATCHA SHORTBREAD:    • Matcha Shortbread - How to Make Butte...   • HONG KONG EGG TARTS:    • Hong Kong Egg Tarts 蛋挞   • BANH MI SANDWICHES:    • Banh Mi Sandwich Recipe - Making Viet...   • VIETNAMESE COFFEE ICE CREAM:    • Coffee Ice Cream Recipe - How to Make...   • BAKED ORANGE CHICKEN:    • Orange Chicken Recipe - How to Make H...   • CHAR SIU BAO:    • Char Siu Bao 叉燒包 (Chinese BBQ Pork Bu...   • UBE ICE CREAM:    • Ube Ice Cream - How to Make Filipino ...   • CHINESE COCKTAIL BUNS:    • Chinese Cocktail Buns Recipe (中国鸡尾酒面包...   • PEACH MANGO PIES:    • Peach Mango Hand Pies! - How to Make ...   • MATCHA CHEESECAKE:    • Matcha Green Tea Cheesecake Recipe! -...   • COCONUT PEANUT MOCHI:    • Peanut Coconut Mochi (Luo Mai Chi 糯米糍...   • BROWN SUGAR MILK TEA CREAM PUFFS (CRAQUELIN CREAM PUFFS):    • Choux aux Craquelin Cream Puff - Brow...   • BLACK SESAME ICE CREAM:    • Black Sesame Ice Cream Recipe ( 黑芝麻冰淇...   • MATCHA ECLAIRS:    • Matcha Eclairs Recipe - How to Make L...   • xo Shannon • Instagram: In Shannon's Kitchen •   / inshannonskitchen   • Facebook: In Shannon's Kitchen •   / inshannonskitchen  

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