Mocha Chiffon Cake with caramel topping

Mocha Chiffon Cake with caramel topping

by labelleaurore

Mocha Chiffon Cake with caramel icing

A chiffon cake is a very light cake, made with oil, eggs, sugar, flour, baking powder and flavorings.

It is a combination of both batter and foam type cakes.   In contrast to butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking.

Its aeration properties rely on both the quality of the meringue and the chemical leavener.   Its oil-based batter is initially blended before folding into the meringue.

Here are my ingredients for my Mocha Chiffon Cake.  I baked this cake in a round cake pan, putting a drinking glass in the middle of the cake to create the ‘Bundt cake’ look (a pan with a round empty space in the middle).

I do not own a bundt cake pan… There is always a way to keep things simple with me!  After all, a bundt cake is a ring-shaped cake!

This cake is one of my favorite:

2-1/2 cups flour
3/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup oil (vegetable oil or corn oil)
7 egg yolks, at room temperature
3/4 cup coffee (the liquid coffee you drink each morning and not just the powder…)
7 egg whites, at room temperature
1/2 tsp. cream of tartar
3/4 cup sugar

Preheat oven to 350F (176C)

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Sift together the flour, sugar, baking powder and salt in a bowl.  Add the egg yolks, the oil and the coffee.  Mix well.

In a separate bowl, beat the egg whites with the cream of tartar until you have reach a nice ‘bubble look’ kind of mix.  Add the sugar.

Using a spatula and going carefully, add the egg whites mixture to the flour mixture, folding by hand, slowly.

Drop the mix into your pan, going around the drinking glass (if using), evenly around the pan.

Bake the cake for 45 minutes.  Be sure to test the cake because the time is up, as it will differ accordingly to your oven.

Let the cake cool down, without inverting it.  Remove very carefully the drinking glass from the middle, by turning it slowly from left to right.  It will come out very easily.