Choolate-Espresso Chiffon Cake
4 tsp. expresso 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 Expresso Whipped Cream
1. Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheata 325 degrees F. Dissolve espresso in water, set aside.
2. In large bowl stir together flour, sugar, baking powder, and salt, amek well in center. Add oil, the 5 egg yolks, dissolved espresso, and vinilla. Beat on low until moistened; beat on medium-high 4 to 5 minutres 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 ungreased 10-inch tube pan.
4. Bake 60-70 minutes or until top ssprings back when i touched near center. 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.