Serves: 10 to 12

Prep time: 45 to 50 minutes

Bake time: 15 to 20 minutes

Ingredients

• For the chiffon cake
• 1/3 cup vegetable cake
• 4 egg yolks
• ½ cups water
• 1 ½ teaspoons vanilla extract
• ½ tablespoon coffee powder
• 1¾ cups cake flour
• 1¾ cups sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 4 egg whites

Preparation

1. Line two 9-inch pans with baking paper. You can also grease and flour the bottom of the pan but not the sides.
2. Whip the vegetable oil and the egg yolks together just until combined. Stir in the water, vanilla extract and coffee powder.
3. Sift together the cake flour. 1/3 of the sugar, the baking powder, and the salt. Stir this into egg yolk mixture then whip at high speed for 1 minute. Set aside.
4. Whip the egg whites to foam. Gradually add the remaining sugar and continue whipping until stiff peaks form.
5. Carefully fold the meringue into the reserved batter. Divide the batter between the prepared beans.
6. Bake at 375oF for approximately 15 to 20 minutes or until the cake springs back when pressed lightly in the center
7. Invert the pans on a rack and allow the cakes cool in the pans before unmolding