Mocha Chiffon Cake Recipe ( for a 9"x13" cake pan or standard 10" tube pan ) :
2 1/4 cups sifted cake flour / 2 tsps baking powder / 1 tsp salt / 2 tbsps instant coffee or 1 tbsp espresso powder / 1 1/2 cups granulated sugar ( divide in half ) / 1/2 cup corn oil / 3/4 cup evaporated milk diluted with water or fresh milk / 1 tsp vanilla / 7-8 eggs ( separated ) 1/2 tsp cream of tartar
In a big mixing bowl, sift together cake flour, baking powder, salt, coffee and 3/4 cup of the sugar. Make a well in the center of the flour mixture and pour in the corn oil, milk, vanilla and eggyolks. Set aside. In another mixing bowl, beat the eggwhites ( must be at room temperature ) with the cream of tartar until soft peaks form. Gradually add 3/4 cup sugar and beat until stiff but not dry. ( To test, either use a spatula to see if the peaks stand up or tilt the bowl to make sure the beaten eggwhites don't slide off the bowl. ) Set aside. Beat the flour mixture next, for about 2 minutes, or until the batter is well blended. Gently fold in the beaten eggwhites to the batter. Slowly pour the batter into the preferred pan and bake at 350 degrees F for 50 minutes or until a tester inserted into the cake comes out clean.