Mocha Chiffon Cake

Ingredients

• ¾ cup (175g) boiling water
• ½ cup (40g) unsweetened cocoa powder
• 1 tablespoon plus 1 teaspoon instant coffee or espresso powder
• ½ cup (105g) vegetable oil
• 5 large egg yolks
• 1 teaspoon vanilla
• 1 ¾ cups sifted (175g) cake flour
• 1 ¼ cups (250g) sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 8 large egg whites
• ½ teaspoon cream of tartar
• ¼ cup (50g) sugar
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  • 1 cup sugar
  • ½ cup water
  • 3 large egg whites
  • ⅛ teaspoon cream of tartar
  • 1 teaspoon vanilla

  Sub-recipe steps

  1. Stir in a small heavy saucepan until the sugar is dissolved, then bring to a boil over high heat: 1 cup sugar; ½ cup water
  2. Reduce the heat to low, cover, and simmer to allow the steam to wash down any sugar crystals on the sides of the pan. In the meantime, beat in a stand mixer with the whisk attachment at medium-high speed until stiff: 3 large egg whites; ⅛ teaspoon cream of tartar
  3. Turn the mixer down to the lowest speed and continue to beat. Uncover the syrup and cook to 235° to 240°F, the soft-ball stage. Beating the whites at high speed, add the syrup in a slow, thin stream down the side of the bowl. Avoid pouring the hot syrup onto the spinning whisk. Add: 1 teaspoon vanilla
  4. Continue to beat at high speed until the icing has cooled, 7 to 10 minutes. Reduce the speed to medium and beat 1 more minute. Use at once.