Mocha chiffon cake

1H 15M


Coffee icing


1.Preheat oven to 160°C.
2.Sift flours and sugar into a large bowl. Combine chocolate, coffee, 1/4 cup liqueur, water and oil in double saucepan. Stir constantly over hot water until smooth. Remove from heat, quickly stir in lightly beaten egg yolks, pour into centre of sifted flour mixture, stir until smooth.
3.Beat egg whites in large bowl with electric mixer until soft peaks form. Fold a third of the egg whites lightly into cake mixture. Pour cake mixture into remaining whites, fold ingredients together lightly.
4.Pour cake mixture into an un-greased tube pan. Bake for about 1¼ hours. Cake should feel firm to the touch and have a slightly sugary crust.
5.To make coffee icing, sift icing sugar into small heatproof bowl, stir in butter and combined coffee and water. Stir over hot water until icing is spreadable.
6.To make coffee liqueur cream: Beat cream and liqueur until soft peaks form.
7.Remove cake from oven and immediately invert tube pan so the cake is suspended. Cake will not fall out of the pan; leave undisturbed until completely cold. Cover cold cake with icing, serve with cream.

The imported tube pan we used in this recipe is available from speciality cook ware shops. It measures 21cm across the base and has a 4 litre fluid capacity. The mixture needs to cling to the tube pan so it is important not to grease it. To remove cake from the tube pan, run a spatula around the side of the pan, shake and tap well and the cake will come out easily. Cake can be cooked in a 20cm baba pan; it will take about 1½ hours at 160°C.


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