Coffee and Cremora Chiffon Cake
4 eggs separated
¾ cup boiling water
3 Tablespoon Coffee
2 Tablespoon cremora (Coffee Creamer)
¾ cup sugar
1/2 cup oil
1 teaspoon vanilla essence
2 teaspoon baking powder
1 cup flour sifted
~ Separate the egg yolks from the whites. Reserve.
~ Dissolve the coffee and the cremora in the boiling water. Reserve until cool.
~ Beat sugar, egg yolks, vanilla until light and fluffy.
~ Add the oil. Beat.
~ Alternate the sifted flour with the coffee mixture to the batter, mix well.
~ Beat the egg whites with a pinch of salt until stiff.
~ Add baking powder to the batter and fold in the egg whites.
~ Pour into a pan and bake in a moderate oven (180deg) for 30 to 45 minutes or until done. ~ Let it cool.
Meanwhile prepare the syrup:
~ Make a caramel with 1 cup sugar.
~ When done, add 2 tablespoon butter, 6 tablespoon milk in which you dissolved 2 teaspoon coffee, 6 tablespoon fresh cream, vanilla essence.
~ stir all well.
~ when the cake cools, unmould and pour the syrup over.
~ Decorate with nuts
@sheilamahomedrehman
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