Coffee and Cream Chiffon cake
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1 cup egg whites (about 8)
1/2 teaspoon cream of tartar
2 cups all-purpose flour OR 2-1/4 cups Softasilk cake flour
1 teaspoon salt
1-1/2 cups sugar
3 teaspoons baking powder
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
1-1/4 cups heavy cream
2 egg yolks
2 tablespoons coffee liqueur (or substitute 1 tablespoon cold strong coffee)
To make cake, move oven rack to lowest position. Heat oven to 325 degrees. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form. Set aside.
Mix flour, salt, sugar and baking powder in medium bowl. Beat in coffee, oil, vanilla and egg yolks on low speed, one minute. Gradually pour coffee mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased angel food cake pan (tube pan), 10x4-inches.
Bake 50 to 60 minutes or until cake springs back when touched lightly.
Immediately turn pan upside down onto heat-proof funnel or bottle until cake is completely cool. Remove from pan.
Prepare coffee cream filling. Split cake horizontally into three layers. Fill with coffee cream filling. Top with whipped topping. Store covered in refrigerator.
To make coffee cream filling, mix sugar, cornstarch, salt, heavy cream and egg yolks in 1-quart saucepan until blended. Heat over medium heat, stirring constantly, until thickened. Remove from heat. Stir in liqueur. Chill at least one hour.