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Grandma's Chip Coffee Chiffon Cake

Category: Amy > Dessert

This is a light an airy cake; a little denser than angel food cake and ever so much more flavorful. Excellent for special occasions. Can be iced with whipped cream that has had cocoa added to it.

Servings: 12
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Recipe copied from 1neatmom - click to view original
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3 teaspoonbaking powder
0.5 teaspooncream of tartar
1 cupegg whites at room temp
5 egg yolks
2.25 cuponce sifted cake flour
1 teaspoonsalt
3 ouncesemi-sweet chocolate, grated
0.75 cupstrong, cold coffee
1.5 cupsugar
1 teaspoonvanilla
0.5 cupvegetable oil like canola


Separate the egg yolks from the whites; letting the whites collect in a measuring cup. You can use purchased cartons of egg whites only to top up the amount in the cup until it reaches the desired one cup level. Preheat oven to 325F Sift together, 3X, the flour, baking powder, salt and sugar. Make a well in the flour mixture and add without stirring the oil, unbeaten holks, coffee and vanilla. Stir liquids to intermingle and stir into flour mix. Beat til the batter is smooth. Stir in the grated chocolate. Put egg whites into a separate large bowl and sprinkle with the cream of tartar. Beat the whites til very, very stiff..much stiffer than you would for meringue. Add the flour mixture, about a quarter at a time, folding after each addition, until combined. Begin and end with the flour mixture. Turn into an ungreased 10 inch tube pan. Bake in the oven for 1.3 to 1.5 hours. Immediately on taking it out of the oven, invert bowl, suspending it on an upside down drinking glass, to cool. When cool, remove carefully.


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