Recipe: Choffee Chiffon Cake

I've never made this recipe but did see it on display - it looked terrific! It won Elizabeth Penny of LaMesa CA $2000 at the 31st Pillsbury Bake Off in '84.

CHOFFEE CHIFFON CAKE

7 eggs, separated
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sugar
3 teaspoons instant coffee
1/3 cup water
1 cup Pillsbury's Best All Purpose or Unbleached Flour
2 oz (2 squares) semi-sweet chocolate, grated
2 teaspoons vanilla
FOR THE FROSTING:
2 cups whipping cream
1/3 cup powdered sugar
2 oz (2 squares) semi-sweet chocolate, grated
1 1/2 teaspoons instant coffee
1 teaspoon vanilla

Heat oven to 325 degrees F.

In large bowl beat egg whites, cream of tartar and salt until mixture forms soft peaks. Gradually add 1/2 cup sugar; beatng until stiff peaks form

In small bowl beat egg yolks until thick and lemon-colored. Gradually add remaining 1/2 cup sugar, beating until thick.

Dissolve 3 teaspoons instant coffee in 1/3 cup water.

Lightly spoon flour into measurng cup, level off. Blend coffee mixture, flour, 2 oz grated chocolate and vanilla into egg yolk mixture. Beat one minute at low speed or until blended. Fold egg yolk mixture into egg whites. Pour into ungreased 10-inch tube pan.

Bake at 325 degrees F for 50 to 60 minutes or until top springs back when touched lightly in center. Invert cake on funnel or bottle; cool completely. Remove from pan.

TO MAKE THE FROSTING:
In large bowl, beat cream until slightly thickened. Reserving 3 tablespoons grated chocolate for top, add remaining grated chocolate, powdered sugar, 1 1/2 teaspoons instant coffee and 1 teaspoon vanilla to cream; beat until firm peaks form (do not over beat).

Slice cake into 2 layers. Fill and frost top and sides; sprinkle reserved 3 tablespoons grated chocolate over top. Store in refrigerator.

Makes 20 servings

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