Mocha Chiffon Cake

Original recipe from Ninang Lolita S. Bostre

Preserved by Priscilla S. Dionisio

Ingredients:

2 ¼ cups all-purpose flour

1 cup plus ½ cup sugar, divided

2 tsp. baking powder

pinch of salt

½ cup oil (vegetable or canola)

½ cup milk (1% or evaporated milk)

4 Tbsp. instant coffee dissolved in ¼ cup water

7 whole eggs (room temperature)

1 small container of ready-made frosting

1 small bottle of macapuno strings

Procedure:

Preheat oven at 350 degrees.

Line the bottom of a tube cake pan with waxed paper.

In a large mixing bowl, sift together the flour, 1 cup sugar, baking powder and salt.

Make a well in the center of the bowl and add the oil, milk, coffee mixture.

In a separate mixing bowl, separate the eggwhites.  Add the eggyolks to the first bowl.

Using a mixer, beat the eggwhites and slowly incorporate the ½ cup sugar until soft peaks form.  Set aside.

Using the same beaters, combine the wet ingredients until well blended.

Using a rubber spatula, fold the eggwhites into the batter.

Pour the batter into the cake pan and place on the center rack.

Bake the cake until done or until toothpick comes out clean after placing in the middle of the cake – about 45 to 60 minutes.

Take the cake and allow to cool in the pan.

Frost the cake with your favorite frosting.  Top with macapuno strings.

Cut the cake into desired slices and enjoy!