Mocha Chiffon Cake (Banh Bong Lan Mocha)
6 Large Eggs
110g Cake Flour
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.