"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Favorite Chiffon Cake Recipe

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This recipe for Favorite Chiffon Cake, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Chew
Added: Monday, December 8, 2008


2 1/4 C cake flour
1/2 C sugar
1 tbsp baking powder
1 tsp salt
4 tsp freeze-dried coffee
1/2 C oil
5 egg yolks
1 tsp vanilla
3/4 C water
3 oz. semisweet chocolate, grated
8 egg whites
1/2 tsp cream of tartar
1 C sugar

Preheat over to 325. Sift cake flour, 1/2 C sugar, baking powder, and salt into a mixing bowl and make a well in the center. Add coffee crystals, oil yolks, vanilla, and water to the dry ingredients. Beat until satin smooth. Stir in the grated chocolate. In separate large mixing bowl, beat egg whites to foamy stage. Add the cream of tartar and slowly add the 1 C sugar. Beat whites until the peaks just stand up straight, without bending over at all. Pour the batter over the whites and carefully, but efficiently fold until no fluid remains in the bottom of the bowl and the entire mixture is homogeneous. Scrape batter into 10-inch tube pan and bake for 1 hour, until cake springs back when touched lightly. Cool inverted and then remove from pan. Glaze with Chocolate Coffee Butter Icing (see below).

Melt 2 oz. unsweetened chocolate. Add 2 tbsp of butter. Remove from heat when all is melted. Add 1/4 C hot coffee and 1/8 tsp salt. Gradually add 2 C powdered sugar and 1 tsp vanilla.

Personal Notes:
Personal Notes:
This is a personal favorite of Mom's. I learned this from a cooking class I took at CSULA with Tammy (before we were married!).




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