Saturday, October 2, 2010

Mocha Chiffon Cake



6 egg yolks
100 g caster sugar
1/2 tsp cream of tartar


6 egg whites
100g caster sugar
1/2 tsp cream of tartar

5 tbsp cooking oil
1 tsp vanilla extract
170ml milk (boiled)
1 tbsp instant coffee granules
2 tbsp cocoa powder
135g self-raising flour

  • Preheat oven to 160 degrees C.
  • Dissolve coffee granules and cocoa powder in hot milk.  Set aside to cool.
  • (A):  Beat egg yolks for 1 minute.   Gradually add sugar and cream of tartar and beat for about 5 minutes.  Then beat in vanilla extract and oil.  Then add  in coffee mixture.  Beat until well combined. 
  • Sift flour into  a mixing bowl.  Gradually whisk in the egg & coffee mixture in a slow and steady stream.
  • (B):  In another bowl, beat egg whites until frothy, then add cream of tartar and beat until soft peaks form.  Gradually add sugar and beat until stiff.  This will take about 10 minutes.
  • Fold the beaten egg whites into the flour/egg yolk mixture.  Fold until well combined.
  • Pour the batter into an ungreased tube cake pan and bake for about 45 - 50 minutes.
  • Once the cake is out from the oven, invert the pan onto a cooling rack. Do not remove the cake until it is completely cooled. 


  1. Minty, Very nice cake and very pictures. Love the way you presented it.

  2. Zoe, thanks for your compliments.


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