MOCHA CHIFFON CAKE
This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
- Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.
Nutrition Facts : Calories 312.2 calories, Carbohydrate 44.4 g, Cholesterol 136.6 mg, Fat 12.3 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 320.8 mg, Sugar 25.3 g
MOCHA CHIFFON CAKE
Make and share this Mocha Chiffon Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- For the cake: Dissolve coffee powder in hot water, cool to room temperature.
- In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
- Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
- Beat with a wooden spoon until smooth.
- In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
- Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
- Spoon batter into ungreased 10 inch tube pan.
- Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
- Turn pan upside down and let cake hang until cool.
- Remove from pan.
- Frost with cocoa whipped cream.
- For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
- Cover and refrigerate for 1 to 2 hours.
- Whip until soft peaks form.
- Frost cake.
- Garnish with chocolate curls.
MOCHA CHIFFON CAKE
Categories Cake
Number Of Ingredients 11
Steps:
- Oven Temp ~ 325° Baking Time ~ 17 - 20 Min. Pan Type ~ four 9-inch round cake pans Preheat oven, grease and flour pans. Stir together first 3 ingredients until blended; cool. Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil, and vanilla; beat at medium speed with an electric mixer until smooth. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into four prepared pans. This is a four layer chiffon cake, make sure to use four pans when cooking. Bake 2 layers at a time until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans, and cool on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks. Spread about 1/2 cup Chocolate Coffee Butter Cream Filling between layers. Frost with Chocolate Fudge Frosting. Garnish, if desired. Store in refrigerator. NOTE: To a make a torte, cut each cake layer in half horizontally with a serrated knife, and use 1/4 cup Chocolate-Coffee Butter Cream Filling between layers. Frost as directed.
MOCHA CHIP CHIFFON CAKE
Make and share this Mocha Chip Chiffon Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Position oven rack 1/3 up from the bottom of the oven; preheat oven t 325°.
- You will need a 10 x 4 inch tube pan; it must NOT be a nonstick pan and it must be the kind made in two pieces-the bottom and tube in one piece and the sides in a separatepiece; do NOT butter the pan.
- On a board, with a heavy knife, cut the chocolate into small pieces; aim for pieces ¼ inch in diameter; do not leave any pieces larger than ¼ inch, because this is a very light cake and larger pieces might sink to the bottom; set aside.
- In a large mixing bowl, sift together the flour, 1 ¼ cup sugar, instant coffee, baking powder, and salt.
- With a rubber spatula make a wide well in the middle of the dry ingredients.
- Add, in the following order, without mixing, the oil, egg yolks, Kahula, water, and vanilla.
- With a large strong wire whisk, beat the ingredients until smooth.
- Remove the whisk and with a rubber spatula stir/fold in the chopped chocolate; set aside.
- In the large bowl of an electric mixer, beat the whites until foamy, add the cream of tartar, and beat at high speed until the whites hold a soft shape.
- Decrease speed to medium and gradually add the remaining ½ cup sugar.
- Then, on high speed again, beat until the whites hold a straight and stiff peak when the beaters are withdrawn.
- For the recipe the whites should be stiffer than for most; when the whites are firm, beat for 1 minute more to be sure.
- That should make them just right; more beating than that might make them too dry.
- Use a large-size rubber spatula-in three additions, fold about ¾ of the yolk mixture into the whites, without being too thorough (without being even a bit thorough).
- Then fold the whites into the remaining yolk mixture, this time being thorough enough to just barely incorporate the mixtures.
- Gently pour the batter into the cake pan and gently smooth the top if necessary.
- Bake for 1 hour and 10-15 minutes, until the top springs back when pressed gently with a fingertip; the top will crack during baking-it is ok.
- Immediately turn the pan over and hang it upside down over the neck of a narrow bottle (even if your pan has a raised tube in the middle or three little feet on the sides, they probably will not raise the cake enough to keep it off the counter top).
- When the cake is completely cool, remove it from the pan as follows-you will need a sharp knife with a firm blade about 6 inches long; insert knife between the cake and the rim in order not to cut into the cake.
- With short up and down motions, saw all around the cake, continuing to press the blade against the side of the pan; then cut around the tube.
- Remove the sides of the pan by pushing up on the bottom of the pan; then, carefully cut the bottom of the cake away from the pan, still pressing against the pan.
- Cover the cake with a wide, flat cake plate, turn the cake and plate over, and lift off the bottom of the pan, leaving the cake upside down.
- Sprinkle with powdered sugar through a fine strainer.
- Use a serrated knife and a sawing motion to slice the cake without squashing it.
Nutrition Facts : Calories 386.6, Fat 15.9, SaturatedFat 4.4, Cholesterol 123.4, Sodium 231.8, Carbohydrate 51.7, Fiber 1.7, Sugar 33.3, Protein 6.8
More about "mocha chiffon cake recipes"
MOCHA CHIFFON CAKE FILIPINO STYLE | SHADOWDANCER …
From shadow.affsdiary.com
MOCHA CHIFFON CAKE ~ 摩卡戚风蛋糕 - NO-FRILLS RECIPES
From nofrillsrecipes.com
LOOK: MOCHA CHIFFON CAKE RECIPE FROM THE GOLDILOCKS …
From usa.inquirer.net
CHIFFON CAKE WITH MOCHA ICING
From womanscribbles.net
MOCHA HAZELNUT CHIFFON CAKE RECIPE - WOMAN'S DAY
From womansday.com
DELTA MOCHA CHIFFON CAKE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Servings 1
- Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil, and vanilla; beat at medium speed with an electric mixer until smooth.
- Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into 4 greased and floured 9-inch round cakepans.
- Bake, 2 layers at a time, at 325° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans, and cool on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks.
MOCHA CHIFFON CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 12Calories 469 per servingTotal Time 3 hrs
RED RIBBON MOCHA CAKE RECIPE RECIPES - STEVEHACKS
From stevehacks.com
5,404 CAKE CAKE RECIPES - PAGE 175 - RECIPELAND.COM
From recipeland.com
HAZELNUT MOCHA CHIFFON CAKE | WILTON
From wilton.com
TOP 43 CHIFFON CAKE RECIPE FILIPINO STYLE RECIPES
From laurent490.dixiesewing.com
CHIFFON BANANA CAKE RECIPE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
MOCHA-NUT CHIFFON CAKE | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
MOCHA CHIFFON CAKE RECIPE | ALLRECIPES
MOCHA CAKE - MARICELS RECIPES
From maricelsrecipes.com
MOCHA CHIFFON CAKE • COLOR YOUR RECIPES | CHIFFON CAKE, COOKIES …
From pinterest.com
MOCHA CHIFFON CAKE - ALING ODAYS KITCHEN PINOY RECIPES
From alingodays.co.uk
MOCHA CHIFFON CAKE RECIPE - HOW TO MAKE A LIGHT AND AIRY …
From youtube.com
TOP 40 FILIPINO MOCHA CHIFFON CAKE RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #lunch #eggs-dairy #american #canadian #oven #easy #dinner-party #fall #heirloom-historical #holiday-event #kid-friendly #romantic #spring #summer #winter #cakes #easter #eggs #dietary #christmas #new-years #seasonal #comfort-food #valentines-day #taste-mood #equipment #4-hours-or-less
You'll also love