Coffee Chiffon Cake

Ingredients:

• 2 ½ cups sifted cake flour
• 1 tablespoon baking powder
• 1/8 teaspoon baking soda
• 1 teaspoon salt
• 1 cup sugar
• 1/3 cup vegetable oil
• 2 eggs, separated
• ½ cup milk
• ½ cup cold coffee
• 2 teaspoons vanilla extract
• ½ cup sugar
• Fluffy Coffee Frosting

Combine first 5 ingredients; make a well in center of mixture. Add oil, egg yolks, milk, coffee, and vanilla.  Beat 5 minutes or until satiny smooth. Beat egg whites (at room temperature) until soft peaks form. Add ½ cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over egg whites; fold egg whites into yolk mixture. Pour batter into 2 greased and floured 8 inch round cake pans. Bake at 350 degrees F for 30 to 35 minutes or until cake springs back when lightly touched.  Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split each cake layer in half horizontally. Spread Fluffy Coffee Frosting between layers and on top and sides of cake.  Yield: one 4-layer cake.

Fluffy Coffee Frosting

• 1 ½ cups shortening
• 1 cup sugar
• ½ teaspoon salt
• ¼ cup cold coffee
• 1 teaspoon vanilla extract
• 2 eggs

Combine all ingredients; beat at high speed of an electric mixer 5 minutes or until fluffy.  Yield: 4 cups

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com