Mocha Chiffon Torte
3/4 cup boiling water
1/2cup Cocoa
4 tsp. instant coffee
...................
1 3/4 cups ROBIN HOOD All Purpose Flour*
1 1/2 cups granulated sugar 3
tsp. baking powder*
1 tsp. salt*
1/2 cup cooking oil
7 egg yolks
2 tsp. vanilla
1 cup (7-8) egg whites, room temperature
1/2 tsp. cream of tartar
2 cups Whipping cream
1/4 cup unsifted powdered sugar
1 tbsp. instant coffee
1/4 cup sliced or slivered almonds, toasted
COMBINE boiling water, cocoa and 4 teaspoons coffee. Stir to dissolve. Set
aside to cool.
SPOON flour into measuring cup and level off. Pour into large bowl. ADD
granuhtcd sugar, baking powder and salt to flour.Stir well to blend.
ADD oil, egg yolks, mocha mixtuer and vanilla to blended dry ingecdients,.
BEAT with an electric mixture for 2 minutes or by band (150 strokes per
minute) until smooth.
SPRINKLE cream of tartar over egg whites in a large bowl. . Beat until very
stiff. peaks form.. FOLD mocha battec into egg whites very carefully, with
rubber scraper or whire whisk. Pour batter into
BAKE at 325* for 55-60 minutes until top springs back when gently pressed
with finger. Invert pan on funnel or bottle to cool. Run a knife or spatula
around pan edges to loosen cake and remove carefully. Cut into 3 even
layers.
COMBINE cream, powdered sugar and 1 tablespoon coffee. BEAT until cream
holds its shape. SPREAD coffee whipped cream between layers, on top and
sides of cake. Garnish with almonds. . Refrigerate
MAKES 12-16 servings.
*If you Use Robin Hood Self- Rising Flour omit baking Powder and salt.
Separate eggs When cold, being careful that no yolks remain in white. Cover
and let wann to room temperature beflre beating.
Home Baking with Robin Hood Flour
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