Coffee and Cream Chiffon Cake

READY IN: 1hr 20mins




  • Move oven rack to lowest position,heat oven to 325.
  • Beat egg whites and cream of tarterin a large bowl with mixer on high speed until stiff peaks form,set aside.
  • Mix flour,sugar,baking powder and salt in a medium bowl.
  • Beat in coffee,oil,vanilla and egg yolks on loww speed,1 minute.
  • Gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended.
  • Push batter into ungreased angel food cake pan (tube pan),10x14 inches.
  • Cut gently through batter with metal spatula or a knife to break air pockets.
  • Bake 50-60 minutes or until top springs back when touched lightly.
  • Immediately turn pan upside down onto heatproof funnel or bottle,.
  • Let hand about 2 hours until cake is cool.
  • Loosen sides of cake with a knife,remove from pan.
  • Cut cake horizontally,fill layers with coffee cream filling.
  • Store covered in the refrigerator.
  • COFFEE CREAM FILLING: Mix sugar,cornstarch,salt,whipping cream and egg yolk in 1 quart saucepan until blended.
  • Heat over medium heat,stirring constantly until thickened,remove from heat.
  • Stir in liqueur or coffee.
  • Refrigerate at least 1 hour until chilled.