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Mocha Chiffon Cake
Mocha Chiffon Cake
Mocha Chiffon Cake
2 tbsp olive oil
2 tbsp instant black coffee powder
7 large eggs
1 tsp cream of tartar
130 g caster sugar
60 g olive oil
1 tsp vanilla extract
125 g plain flour
1 tsp baking powder
1⁄4 tsp salt
900 ml double cream
5 tbsp icing sugar
1 1⁄2 tbsp vanilla extract
3 tbsp spiced rum
1 tbsp instant black coffee powder
1 tbsp cocoa powder
  1. Preheat the oven to 170°C, grease a springform tubepan (25cm diameter) and dissolve the 2 tbsp instant black coffee powder in 100ml of hot water, set aside and let it cool.
  2. Separate the eggs into two large mixing bowls. Beat the egg whites with an electric mixer until bubbles form, add the cream of tartar. Add 90g of the sugar a little at a time, beating well each time. Continue to beat until the egg whites are stiff and glossy. Mix the egg yolks with the remaining 40g of sugar until the sugar dissolves then slowly pour in the oil, whisking until completely combined. Stir in the vanilla extract and 100ml of black coffee.
  3. Sift the flour, baking powder and salt into a bowl and beat it into the yolk mixture in three batches. Gently fold in the egg whites in another three batches then pour the batter into a the tube pan.
  4. Place the tube pan into the oven and bake for 15 minutes, then turn down the heat to 160°C and bake for another 45 minutes. Remove the cake from the oven and invert the pan immediately onto a wire rack. Let the sponge cool completely in the pan (at least an hour). Remove the cake by running a thin-bladed knife around the pan, angling the knife towards the pan to try to get the full crust on the cake.
  5. Very carefully slice the cake horizontally across the middle to get two layers. Whip the cream to soft peaks then add the icing sugar and vanilla extract and whip to stiff peaks then carefully fold in the rum. Frost the middle of the cake and gently sandwich the two layers. Pipe the remaining frosting over the top of the cake. Combine the coffee powder and cocoa powder and dust over the cake.
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