Mocha Chiffon Cake

Yesterday, I made my very first Mocha Chiffon Cake. Thanks to my cousin. It tastes good. For coffee lovers like me, this is the best cake for us.



  • 1 1/8 cups cake flour
  • 1/2 cup sugar
  • 1/2 tbsp. baking powder
  • 1/8 tsp. salt
  • 1/4 cup vegetable oil
  • 4 pcs. egg yolks
  • 1/2 cup water (or any flavoring you want. In this case, I used coffee)
  • 1 tsp. vanilla

For the meringue:

  • 4 pcs. egg white
  • 1/4 cup sugar
  • 1/4 tsp. cream of tartar

For the frosting:

  • 1 cup butter (soften)
  • 1 cup confectioner’s powdered sugar
  • Coffee


  1. I used an 8x8x3 round pan. Brush it with butter and layer the bottom and sides with wax paper. You can also use aluminum foil.
  2. In a bowl, sift and combine dry ingredients: cake flour, sugar, baking powder, and salt.
  3. On a separate bowl, mix wet ingredients: vegetable oil, egg yolks, water or flavoring, and vanilla.
  4. Mix the wet and dry ingredients. Set aside.
  5. For the meringue, mix the egg whites and cream of tartar on another bowl using an electric mixer.
  6. Gradually add the sugar while continuously mixing.
  7. Mix until it is foamy and stiff.
  8. Once done, fold the previous mixture gradually into the meringue carefully not to lose the air.
  9. Pour batter in the pan and bake for 45 minutes in 350 degrees celsius oven. Check the cake at 30 minutes. You’ll know it’s done when a toothpick was inserted and it comes out clean.
  10. Once done, set aside and let it cool at room temperature. You may cut the cake in half to make a double layer cake.
  11. For the frosting, mix the soften butter using an electric mixer. Gradually add powdered sugar. You may add more according to your preferences.
  12. Mix instant coffee in small amount of water then pour on the frosting. Mix well.
  13. Design the cake the way you want it.

Please forgive my design, hehe, newbie here. Happy New Year anyways!


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