Coffee and Cream Chiffon Cake

Name: Coffee and Cream Chiffon Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16 serving(s)
Ingredients: 1 cup egg white; 1/2 teaspoon cream of tartar; 2 cups all-purpose flour; 1 1/2 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 3/4 cup cold coffee; 1/2 cup vegetable oil; 1 teaspoon vanilla; 5 egg yolks; 1/3 cup sugar; 2 tablespoons cornstarch; 1 dash salt; 1 1/4 cups heavy whipping cream; 2 egg yolks; 2 tablespoons coffee coffee liqueur or 2 tablespoons cold strong coffee

Submitted by Theresa Thunderbird

"This needs about 1 hour cooling and 1 hour chilling"

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Ready In:: 1hr 20mins
Ingredients:: 16
Serves:: 16

ingredients

1 cup egg white
¹⁄₂ teaspoon cream of tartar
2 cups all-purpose flour
1 ¹⁄₂ cups sugar
3 teaspoons baking powder
1 teaspoon salt
³⁄₄ cup cold coffee
¹⁄₂ cup vegetable oil
1 teaspoon vanilla
5 egg yolks
Coffee Cream Filling
¹⁄₃ cup sugar
2 tablespoons cornstarch
1 dash salt
1 ¹⁄₄ cups heavy whipping cream
2 egg yolks
2 tablespoons coffee coffee liqueur or 2 tablespoons cold strong coffee

directions

Move oven rack to lowest position,heat oven to 325.
Beat egg whites and cream of tarterin a large bowl with mixer on high speed until stiff peaks form,set aside.
Mix flour,sugar,baking powder and salt in a medium bowl.
Beat in coffee,oil,vanilla and egg yolks on loww speed,1 minute.
Gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended.
Push batter into ungreased angel food cake pan (tube pan),10x14 inches.
Cut gently through batter with metal spatula or a knife to break air pockets.
Bake 50-60 minutes or until top springs back when touched lightly.
Immediately turn pan upside down onto heatproof funnel or bottle,.
Let hand about 2 hours until cake is cool.
Loosen sides of cake with a knife,remove from pan.
Cut cake horizontally,fill layers with coffee cream filling.
Store covered in the refrigerator.
COFFEE CREAM FILLING: Mix sugar,cornstarch,salt,whipping cream and egg yolk in 1 quart saucepan until blended.
Heat over medium heat,stirring constantly until thickened,remove from heat.
Stir in liqueur or coffee.
Refrigerate at least 1 hour until chilled.

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RECIPE SUBMITTED BY

Theresa Thunderbird

United States

Hello,I collect old cookbooks,enjoy gardening,traveling and reading.I love to cook and bake!I've thought about opening my own bakery here in TN.That would be so fun!

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