Cappuccino Chiffon Cake
Number of servings : Prep time: Cooking time: 45 minutes Type of meal : | Cakes | Cakes Special diet
Number of servings :
Cooking time: 45 minutes
Type of meal : | Cakes | Cakes
Special diet :
2 1⁄4 cups all-purpose flour
1 1⁄2 cups caster (superfine) sugar
1 tablespoon baking powder
3⁄4 teaspoon cinnamon
1⁄2 cup walnut oil or extra-light olive oil
2 large eggs, separated, plus 4 large egg whites
3⁄4 cup brewed espresso coffeeat room temperature
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1⁄2 teaspoon cream of tartar
2 tablespoons icing sugar, sifted, to dust
- Preheat the oven to 160°C. Place the flour, sugar, baking powder and cinnamon in a medium bowl and mix. Place the oil, 2 egg yolks, coffee, cocoa powder and vanilla extract in a large bowl and beat with an electric mixer until smooth. Fold in the flour mixture with a large metal spoon.
- Place the 6 egg whites in another bowl and beat with clean beaters until frothy. Add the cream of tartar and beat until stiff peaks form. Gently fold into the cake mixture.
- Spoon the mixture into an ungreased 25 cm ring pan. Bake until a skewer inserted in the centre of the cake comes out clean, about 45 minutes.
- Leaving the cake in the pan, invert it and place over the neck of a bottle to cool completely. (Cooling the cake in the pan the right way up will cause it to sink.) Run a knife around the cake to loosen it. Turn it out onto a plate and dust with icing sugar.
Imported on 2011-01-20 20:26:46 — Original ID:731