Coffee Pecan Chiffon Cake
Ingredients:2 cups sifted pastry flour
1 1/2 cups granulated sugar
1/4 cup instant coffee
3 tsp baking powder
1/2 tsp salt
1/2 cup canola oil
7 egg yolks
2/3 cup water
2 tsp vanilla
1 cup egg whites (8 to 10)
1/2 tsp cream of tartar
1 cup finely chopped pecans
Directions:Preheat oven to 325°F. Sift together four times flour, sugar, coffee, baking powder and salt. Make a well in the flour mixture. Add canola oil, egg yolks, water and vanilla. Beat until smooth. In another bowl, beat egg whites and cream of tartar until peaks stand up. Fold beaten egg whites into cake mixture. Fold in pecans. Pour into an ungreased 10 inch tube pan. Bake 60 to 70 minutes on lower rack in oven until top springs back when lightly touched. Invert tube pan on funnel. Cool completely.
20 servings
Recipe compliments of Canola Info
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