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Mocha Chiffon Cake

Ingredients

Cake

  • 6 eggs separated
  • 1 c flour 135 g
  • 1 c sugar 170 g
  • 1/2 tsp cream of tartar
  • A pinch of salt
  • 1 heaping tsp coffee mocha paste
  • 2 tsp Decaf instant coffee granules
  • 1 tsp hot boiling water
  • 100 ml milk
  • 40-50 ml vegetable oil

Buttercream

  • 1 c unsalted butter 250 g
  • 5-6 tbsp sweetened condensed milk
  • 5-6 tbsp icing sugar
  • 1 tsp coffee mocha paste
  • 1 cap vanilla essence 1 tsp
  • Milk chocolate rice milk chocolate sprinkles
  • Maraschino cherries optional

Instructions

  • In a bowl, mix flour and salt, set to side
  • Whip egg whites, cream of tartar, and sugar until stiff
  • Whisk yolks, paste, milk, oil, coffee paste (coffee+water), then mix in flour, until completely combined
  • Fold in egg whites in batches, trying not to deflate it as much as you could
  • Pour batter into greased and floured tube/flute pan, bake on preheated 340F (170C), for 40-45 minutes
  • Flip pan upside down and let cool for an H. If your pan has feet, easy to flip, if not, let the pan hang in a bottle, upside down
  • To make buttercream, whip butter, sweetened condensed milk, paste, essence and icing sugar
  • Cover cake with buttercream

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