Espresso Chiffon Cake (Nut-Free, Soy-Free)

Name: Espresso Chiffon Cake (Nut-Free, Soy-Free)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 532 milliliters cake flour (I used all purpose flour with no problem); 1 teaspoons cream of tartar; 6 extra larges eggs, at room temperature, separated; 2 Tbsps instant espresso powder; 0 teaspoons salt; 355 milliliters superfine sugar, separated; 2 teaspoons pure vanilla extract or vanilla paste; 118 milliliters unflavored vegetable oil (canola or safflower)

You can never have too many dessert recipes, so give Espresso Chiffon Cake (Nut-Free, Soy-Free) a try. One serving contains 299 calories, 6g of protein, and 12g of fat. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of vanilla paste, superfine sugar, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Center a rack in the oven and preheat it to 325º

Equipment you will use

Oven

Cut a round of parchment paper to fit the bottom of the pan and cut out a hole in the middle to fit the center tube of the pan. This cake is baked in an ungreased pan because greasing the pan would keep the batter from rising and gripping the sides of the pan as the cake bakes.In a large measuring cup or medium bowl, dissolve the espresso powder in the water,

Ingredients you will need

Instant Espresso

Water

Equipment you will use

Baking Paper

Measuring Cup

Bowl

Frying Pan

Add the oil, vanilla and egg yolks.

Ingredients you will need

Egg Yolk

Vanilla

Cooking Oil

Whisk until well combined.Over a large piece of parchment paper or bowl sift together the flour and baking powder.

Ingredients you will need

Baking Powder

All Purpose Flour

Equipment you will use

Baking Paper

Whisk

Bowl

Add 1 cup of sugar and salt and stir together.Make a well in the center of the mixture by pushing the dry ingredients towards the side of the bowl.

Ingredients you will need

Sugar

Salt

Equipment you will use

Bowl

Add the espresso mixture. Using a rubber spatula, stir together until thoroughly combined.

Ingredients you will need

Espresso

Equipment you will use

Spatula

Place the egg whites in the grease free bowl of an electric mixer or in a large grease free bowl. Using the wire whip attachment or a hand held mixer, whip the egg whites on medium speed until they are frothy.

Ingredients you will need

Egg Whites

Equipment you will use

Hand Mixer

Blender

Bowl

Add the cream of tartar. Slowly sprinkle the remaining ½ cup of sugar and continue whipping until the egg whites hold glossy and firm, but not stiff, peaks – about 5 minutes.Fold the egg whites into the cake batter in 3 to 4 stages, blending thoroughly after each addition.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Transfer the batter to the tube pan. Use the rubber spatula to smooth and even the top.

Equipment you will use

Spatula

Frying Pan

Bake for 1 hour, or until the cake tester inserted in the center of the cake comes out clean. (Mine took 45-50 minutes).

Equipment you will use

Oven

Remove the pan from the oven and invert it over a cooling rack onto its feet or over a funnel or a thin necked bottle.

Equipment you will use

Wire Rack

Funnel

Oven

Frying Pan

Let the cake hang to cook completely. Don’t set the pan on a cooling rack on its base. This will cause the cake to collapse onto itself.Don’t shake the cake out of the pan before it is cool. Once the cake is cool. use a thin blade knife or flexible blade spatula to run across the outer edge and the inside tube to help release the cake from the pan. Invert the cake onto a rack, then reinvert onto a serving plate.

Ingredients you will need

Base