Table of Contents
Make the mocha chiffon cake: preheat oven to 320F. Grease, line, and flour 2 8×1-inch round pans and set aside. Sift together flour, 1/2 cup blended white sugar, baking powder and salt three times. Set aside. Dissolve coffee in water and set aside. Put dry ingredients into a wide mixing bowl and make a well in the center.
Pour the batter onto the prepared pan (s). Bake for 20-22 minutes, or until an inserted cake tester comes out clean. Let the cake stand for 5-10 minutes before inverting & placing on a rack to cool. Peel off the liner once cool. Spread ¼ cup of Mocha Buttercream on top of the sponge. Dissolve coffee powder in evaporated milk, and then set aside.
PREPARE THE MOCHA FROSTING: Beat the egg whites until frothy. Add the salt, 1 tbsp sugar and 1 tbsp instant coffee powder. Beat at medium speed until soft peak. Set aside. In a sauce pan, combine dissolved coffee and sugar. Stir until sugar is dissolved. Bring to a boil over moderate heat (no need to stir).
Spread ¼ cup of Mocha Buttercream on top of the sponge. Dissolve coffee powder in evaporated milk, and then set aside. attachment. Cream margarine and butter at low speed until soft and well blended.
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