Beat the egg whites with the cream of tartar until stiff peaks form.
Beat the egg yolks with the sugar until the mixture is light and fluffy.
Add the water and oil while continuing to mix. Then add the sifted flour with the baking powder.
Gradually add the egg whites, folding them in gently to avoid deflating them.
Divide the batter into two equal parts.
In one part, mix in a cup of cold coffee with a teaspoon of unsweetened cocoa.
Pour half of the coffee batter into a 25 cm chiffon cake mold. Dust the surface generously with cocoa, then pour half of the white batter and dust again with cocoa.
Repeat the process.
Bake in a preheated static oven at 150°C for 50 minutes, then increase to 165°C and bake for another 10 minutes.
Once baked, remove from the oven and invert the mold onto its feet to cool.
In the refrigerator
The chiffon cake pan should not be greased or floured. Once the mold is inverted to cool after baking, the cake will gradually release itself.
Italia
| Energy (kcal) | 213.8 |
| Carbohydrates (g) | 28.39 |
| of which Sugars (g) | 17.02 |
| Fat (g) | 8.88 |
| of which Saturates (g) | 2 |
| Protein (g) | 6.56 |
| Fiber (g) | 0.53 |
| Sale (g) | 0.08 |
