Cappuccino Chiffon Cake

Number of servings : Prep time: Cooking time: 45 minutes Type of meal : | Cakes | Cakes Special diet

Number of servings :

Prep time:

Cooking time: 45 minutes

Type of meal : | Cakes | Cakes

Special diet :

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:731

Cappuccino Chiffon Cake
Cappuccino Chiffon Cake