Coffee And Cream Chiffon Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1 cup egg
• 1/2 teaspoon cream of tartar
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup cold coffee
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 5 egg yolks
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 dash salt
• 1 1/4 cups heavy whipping cream
• 2 egg yolks
• 2 tablespoons coffee coffee liqueur or 2 tablespoons cold strong coffee

Recipe

• 1 move oven rack to lowest position,heat oven to 325.
• 2 beat egg whites and cream of tarterin a large bowl with mixer on high speed until stiff peaks form,set aside.
• 3 mix flour,sugar,baking powder and salt in a medium bowl.
• 4 beat in coffee,oil,vanilla and egg yolks on loww speed,1 minute.
• 5 gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended.
• 6 push batter into ungreased angel food cake pan (tube pan),10x14 inches.
• 7 cut gently through batter with metal spatula or a knife to break air pockets.
• 8 bake 50-60 minutes or until top springs back when touched lightly.
• 9 immediately turn pan upside down onto heatproof funnel or bottle,.
• 10 let hand about 2 hours until cake is cool.
• 11 loosen sides of cake with a knife,remove from pan.
• 12 cut cake horizontally,fill layers with coffee cream filling.
• 13 store covered in the refrigerator.
• 14 coffee cream filling: mix sugar,cornstarch,salt,whipping cream and egg yolk in 1 quart saucepan until blended.
• 15 heat over medium heat,stirring constantly until thickened,remove from heat.
• 16 stir in liqueur or coffee.
• 17 refrigerate at least 1 hour until chilled.