Chocolate-Espresso Chiffon Cake
4 tsp. espresso powder or instant coffee crystals
3/4 cup water
2 cups all-purpose flour
1-1/2 cups sugar
1 Tbsp. baking powder
1 tsp salt
1/2 cup cooking oil
1 tsp. vanilla
3 oz. bittersweet chocolate, grated
1/2 tsp cream of tartar
1 recipe Espresso Whipped Cream
1. Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat 325 degrees F. Dissolve espresso in water, set aside.
2. In large bowl stir together flour, sugar, baking powder, and salt, mix well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth, Stir in grated chocolate.
Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in this stream over surface of whites; Fold to blend. Spoon in un-greased 10-inch tube pan.
4. Bake 60-70 minutes or until tooth pick comes out clean. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.
Espresso Whipped Cream : In chilled bowl combine 1 cup whipping cream, 1 Tbsp. sugar, 1/2 to 1 tsp. espresso powder or instant coffee crystals, and 1/2 tsp. vanilla. Beat until soft peaks form.