Forevermama'S Chocolate Chiffon Cake With Coffee Bu

Name: Forevermama'S Chocolate Chiffon Cake With Coffee Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup egg white (7-8); 1/2 cup unsifted unsweetened cocoa; 3/4 cup boiling water; 1 3/4 cups sifted cake flour (sift flour before measuring); 1 3/4 cups granulated sugar; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1/2 cup salad oil; 7 egg yolks; 2 teaspoons vanilla extract; 1/2 teaspoon cream of tartar; Coffee Butter Frosting; 1/3 cup butter or 1/3 cup regular margarine, softened; 3 1/2 cups sifted confectioners' sugar (sift sugar before measuring); 1 tablespoon instant coffee; 3 tablespoons hot milk; 1 1 teaspoon rum extract or 1 teaspoon brandy flavoring

Servings: persons

1 cup egg white (7-8)
1/2 cup unsifted unsweetened cocoa
3/4 cup boiling water
1 3/4 cups sifted cake flour (sift flour before measuring)
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup salad oil
7 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Coffee Butter Frosting
1/3 cup butter or 1/3 cup regular margarine, softened
3 1/2 cups sifted confectioners' sugar (sift sugar before measuring)
1 tablespoon instant coffee
3 tablespoons hot milk
1 1 teaspoon rum extract or 1 teaspoon brandy flavoring

1
Cake:
2
In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.
3
Preheat oven to 325 degrees Fahrenheit.
4
Place cocoa in small bowl; add boiling water, stirring until smooth. Let mixture cool about 20 minutes.
5
Into a 2nd large bowl, sift flour with granulated sugar, soda and salt. Make a well in center; pour in salad oil, egg yolks, vanilla and cooled cocoa mixture. With spoon or electric mixer, beat just until smooth.
6
Sprinkle cream of tartar over egg whites. With mixer at high speed, beat until very stiff peaks form when beater is slowly raised. Do not underbeat.
7
Pour batter over egg whites; with rubber scraper or wire whisk, gently fold in just until blended. Turn batter into ungreased 10-inch tube pan.
8
Bake 60 minutes, or until cake springs back when gently pressed.
9
Coffee Butter Frosting:
10
In a medium bowl, combining butter, sugar, coffee, 2 tablespoons hot milk and the vanilla.
11
With electric mixer at medium speed, or wooden spoon, beat mixture until smooth and fluffy.
12
If frosting seems too thick to spread, gradually beat in a little more hot milk.

2382

kcal

Calories

116

Fat

312

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup egg white (7-8), 1/2 cup unsifted unsweetened cocoa, 3/4 cup boiling water, 1 3/4 cups sifted cake flour (sift flour before measuring), and more.

Yes, Forevermama'S Chocolate Chiffon Cake With Coffee Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Forevermama'S Chocolate Chiffon Cake With Coffee Butter Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions