Mocha Chiffon Cake

2 ⅓ cups all-purpose flour

1 cup white sugar

1 tablespoon baking powder

1 teaspoon salt

⅔ cup brewed coffee

½ cup cooking oil

8 egg yolks

8 egg whites

½ teaspoon cream of tartar

½ cup white sugar

Preheat an oven to 325 degrees F (165 degrees C).

Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.

Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.