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350F, 9x13 or 15x21x1 or two 9" round pan tray lined with parchment paper
1) 2 cup (234g) all-purpose flour
1) ½ cup (93g) sugar
1) 3 tsp. (13g) baking powder
1) 1 tsp. (6g) salt
2) 8 (130g) egg yolks, at room temperature
3) ½ cup (88g) vegetable oil
3) 1 tsp. (4g) vanilla
3) ¾ cup (169g) hot water (+ 2 tbsp. (9g) instant coffee for mocha version)
4) 8 (260g) egg whites, at room temperature
4) 1 tsp. (5g) cream of tartar
5) ¾ cup (138g) granulated sugar

In a bowl combine (1) sift and set aside.

In a mixing bowl combine (2) and (3) beat until combined then stir in (1). Transfer into separate bowl.

Whip (4) at medium-high speed until frothy then add sugar(5) very gradually and continuously beating until meringue is glossy and stiff (beat at speed 10 for 1min and 30 sec).

Pour batter into egg white mixture use paddle attachment and stir until well blended. Pour into pan and bake at 350F.

Batter weight 1123g.

◊ 15x21x1-inch tray at 10 minutes. Remove from pan let it cool on the rack. Use 400g buttercream for filling.

◊◊ two 9" round pans 25-35 minutes

◊◊◊ 9x13 pan 30 minutes

the top vanilla chiffon - used 234g flour

the middle mocha chiffon - used 280g flour

Best to cool it upside down.

Mocha Icing Recipe
1) 2 egg whites
2) ⅛ tsp. salt
2) 1 tbsp. sugar
3) 2 tbps. instant coffee dissolved in ½ cup hot water
3) ¾ cup sugar
4) 12 tbsp. unsalted butter, room temperature

In a saucepan heat (3) until 248F.

In the meantime whip (1) until frothy then add (2). Drizzle 248F syrup. Whip on high speed until cool.

Allow mixture to cool before proceeding to the next step.

Add butter (1 tbsp at a time), beating well after each addition until mixture is smooth.

Mixture may look curdled before all of the butter is added, but keep beating until mixture is smooth.

4 egg whites
1 cup sugar
1 tsp. instant coffee
1 tsp. cocoa powder
12 oz unsalted butter, room temperature
5 tsp. water
1 tsp. vanilla extract
5 tsp. amaretto

Mocha Icing Directions: too be tested....

1) ¼ cup cold water
1) 1 pouch unflavored gelatin
2) 2 cup whipping cream
3) ¾ cup icing sugar (90 g)
peach and mango, or fruit of your choice

In a measuring cup combine (1) and let it sit for 5min. Microwave for 30min, stir and let it cool or use water bath to facilitate cooling to room temp.

Whip the whipping cream until thick then add the icing sugar. Whip then drizzle in the gelatin.