In 1988, I was living in Albany, NY. I was looking through the Pillsbury 100 Prize Winning Bake-Off Recipes, and I decided to make the Choffee Chiffon Cake, which was the first time I had seen a chiffon cake with coffee in the cake. I made the cake, and boy oh boy was it good.
Choffee Chiffon Cake Recipe
Choffee Chiffon Cake
7 eggs, separated
1 tsp. cream of tartar
½ tsp. salt
1 cup sugar
1 Tbsp. instant coffee granules or crystals
1/3 cup water
1 cup flour
2 oz. (2 squares) semi-sweet chocolate, grated
2 tsp. vanilla
Frosting: 2 cups whipping cream
2 oz. (2 squares) semi-sweet chocolate, grated
1/3 cup powdered sugar
1 ½ tsp. instant coffee granules or crystals
1 tsp. vanilla
Preheat oven to 325F. In large bowl, beat egg whites, cream of tartar and salt until mixture forms soft peaks. Gradually add ½ cup of sugar, beating until stiff peaks form. In small bowl, beat egg yolks until thick and lemon colored. Gradually add remaining ½ cup sugar, beating until thick. Dissolve 1 Tbsp. instant coffee in 1/3 cup water.
Blend coffee mixture, flour, 2 oz. grated chocolate and 2 tsp. vanilla into egg yolk mixture. Beat 1 minute at low speed or just until blended. Gently fold egg yolk mixture into egg whites. Pour into ungreased 10-inch tube pan.
Beat at 325F. for 50 to 60 minutes or until top springs back when touched lightly in center. Invert cake on funnel or bottle; cool completely. Remove from pan. In large bowl, beat whipping cream until slightly thickened. Reserve 1Tbsp. grated chocolate for top. Add remaining grated chocolate, powdered sugar, 1 ½ tsp. instant coffee and 1 tsp. vanilla to cream; beat until firm peaks form (do not overbeat). Slice cake in half horizontally to form 2 layers. Fill and frost cake. Sprinkle reserved 1 Tbsp. grated chocolate over top. Store in refrigerator. 20 servings
HIGH ALTITUDE – Above 3500 feet: Increase flour to 1 cup plus 3 Tbsp. Bake at 350F. for 45 to 55 minutes.
(Recipe for the Choffee Chiffon Cake was in the Pillsbury Classic Cookbook; 100 Prize Winning Bake-Off Recipes, 1987)
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