Bitsy's Kitchen
Coffee Chiffon Cake
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup strong black coffee
1/4 cup vegetable oil
6 eggs, separated, at room temperature
1 teaspoon vanilla extract
2 egg whites, at room temperature
1 tablespoon confectioner's sugar
Preheat oven to 325° F. In large bowl, sift together flour, 3/4 cup of the sugar, the baking powder and salt; add coffee, egg yolks, oil and vanilla extract, stirring until smooth.
In separate large bowl, with mixer on medium speed, beat all 8 egg whites until foamy; gradually beat in the remaining 3/4 cup sugar, beating until egg whites are stiff but not dry. Stir one-fourth of the whites into the batter. Fold the remaining whites into the batter. Scrape batter into an ungreased 10" tube pan; smooth top with a spatula.
Bake 1 hour, or until a cake tester inserted in center comes out clean. Invert cake onto rack; let cool completely. Sprinkle with confectioner's sugar; transfer to serving platter. Cut into 12 equal pieces.
Makes 12 Servings
EACH SERVING PROVIDES: 1 Fat, 1/2 Protein, 1 Bread, 95 Optional Calories
PER SERVING: 247 Calories, 5 g Protein, 7 g Fat, 40 g Carbohydrate, 347 mg Sodium, 106 mg Cholesterol, 0 g Dietary Fiber