Mocha Chiffon Cake (Banh Bong Lan Mocha) Recipe!

Mocha Chiffon Cake (Banh Bong Lan Mocha)

Ingredients:

6 Large Eggs

110g Cake Flour

170g Sugar

100ml Whole Milk

100ml Canola Oil

1 Tbsp. Instant Coffee

1 Tbsp. unsweetened Dutch Coco Powder

1/2 tsp. Salt

1/2 tsp. Cream of Tartar

Mix 1 Tbsp. Instant Coffee with 1 Tbsp. unsweetened Dutch Coco Powder. Add 100ml Whole Milk.  Mix well and set aside.

Separate 6 Large Eggs. 

Add 100ml Canola Oil into 6 Egg Yolks.  Add in the milk coco with coffee mixture. Mix until combined.  Sift 110g Cake Flour.

Mix until there's no lumps. 

Beat the 6 Egg Whites add in 1/2 tsp. Cream of Tartar and 1/2 tsp. Salt.  Add 170g Sugar. Continue to beat until it reaches stiff peaks. 

Fold it into the batter. 

Pour it into the Chiffon pan. Give it a tap to remove bubbles. Pour some water in a pan place it in the oven.  Place the Chiffon pan above the water pan. 

Bake at 325 degrees F. for 30-40 minutes.  Check with a toothpick, if it comes out clean then it's ready.

Remove from oven.  Run a knife around the edge and pop out the cake. 

Enjoy this spongy and soft Mocha Chiffon Cake.