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COFFEE CHIFFON CAKE




List of Ingredients



• 2 1/4 CUPS SIFTED CAKE FLOUR, SIFT BEFORE MEASURING
  
• 1 1/2 CUPS SUGAR
  
• 1 TABLESPOON BAKING POWDER
  
• 1 TEASPOON SALT
  
• 3/4 CUPS STRONG BLACK COFFEE
  
• 6 EGGS, SEPARATED AT ROOM TEMPERATURE
  
• 1/4 CUP VEGETABLE OIL
  
• 1 TEASPOON VANILLA
  
• 2 EGG WHITES AT ROOM TEMPERATURE
  
• 1 TABLESPOON CONFECTIONERS' SUGAR
  






Instructions



1. PREHEAT OVEN TO 325°.
   
2. IN A LARGE BOWL, SIFT TOGETHER FLOUR, 3/4 CUPS SUGAR, BAKING POWDER AND SALT, ADD COFFEE, EGG YOLKS, OIL AND VANILLA EXTRACT, STIRRING UNTIL SMOOTH.
   
3. IN A LARGE MIXER BOWL ON MEDIUM SPEED, BEAT ALL 8 EGG WHITES UNTIL FOAMY, GRADUALLY BEATING IN REMAINING 3/4 CUPS SUGAR, BEATING UNTIL EGG WHITES ARE STIFF BUT NOT DRY.
   
4. STIR ONE FOURTH OF THE WHITES INTO BATTER WITH A RUBBER SPATULA IN AN UNDER AND OVER MOTION. FOLD REMAINING WHITES INTO THE BATTER.
   
5. SCRAPE BATTER INTO AN UNGREASED 10" TUBE PAN, SMOOTH TOP WITH A SPATULA. BAKE FOR 1 HOUR OR UNTIL TESTER INSERTED IN CENTER OF CAKE COMES OUT CLEAN.
   
6. INVERT CAKE ONTO RACK, COOL COMPLETELY.
   
7. SPRINKLLE WITH CONFECTIONERS' SUGAR. TRANSFER TO SERVING PLATTER.
   
8. 12 SERVINGS.