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Mocha Chiffon Cake

Contributed by: News Canada


  • 2 tsp instant coffee powder or granules 10 ml
  • 3/4 cup hot water 175 ml
  • 1 3/4 cups Five Roses All Purpose Flour 425 ml
  • 1 1/2 cups sugar 375 ml
  • 1 tbsp baking powder 15 ml
  • 1/2 tsp salt 2 ml
  • 1/2 cup vegetable oil 125 ml
  • 6 egg yolks 6
  • 1 tsp vanilla extract 5 ml
  • 6 egg whites 6
  • 1/2 tsp cream of tartar 2 ml
  • 2 squares semi-sweet chocolate, grated 2
  • Cocoa Whipped Cream
  • 2 cups whipping cream 500 ml
  • 1/3 cup sugar 75 ml
  • 3 tbsp cocoa powder 45 ml
  • 1 tsp vanilla extract 5 ml


To make cake:

Dissolve coffee in hot water; cool to room temperature, in large bowl, combine flour, sugar, baking powder and salt; stir until mixed. Make a well in centre; add oil, egg yolks, vanilla and cooled coffee. Beat with a wooden spoon until smooth.

In large bowl, beat egg whites and cream of tartar until stiff but not dry. Pour batter over egg whites; fold in carefully, adding grated chocolate towards the end. Spoon batter into ungreased 10-inch (25 cm) tube pan. Bake at 325 F (160 C) for 60 to 70 min. or until cake springs back when lightly touched. Turn pan upside down and let cake hang until cool. Remove from pan.

To make Cocoa Whipped Cream:

In medium bowl, combine whipping cream, sugar, cocoa powder and vanilla. Stir to blend ingredients, but do not beat. Cover and refrigerate for 1 to 2 hours. Whip until soft peaks form.

Frost cake with cocoa whipped cream. Decorate with chocolate eggs or semi-sweet chocolate curls. Refrigerate until serving time.

For "free" recipes call Five Roses at 1-800-561-3455.



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