Mocha Mamon (chiffon cupcake)

INGREDIENTS:

5 LARGE EGG WHITE
1 1/4 CUPS SUGAR (SIFTED) divide into two
5 EGG YOLKS + 2 WHOLE EGGS                                       
1/2 TEASPOON SALT

1/2 TEASPOON CREAM OF TARTAR                  
3/4 CUP COLD COFFEE (WATER+1 TO 2 TABLESPOON INSTANT COFFEE)

2 CUPS SIFTED CAFE FLOUR                            
1/2 CUP VEGETABLE OIL

 1 TABLESPOON VANILLA

2 TEASPOON BAKING POWDER                          

1. MOVE OVEN RACK TO LOWEST POSITION. HEAT OVEN TO 325 DEGREES

2. BEAT EGG WHITES AND CREAM OF TARTAR IN LARGE BOWL WITH ELECTRIC MIXER ON HIGH SPEED (#7) UNTIL STIFF PEAKS FORM. ADD HALF OF THE SIFTED SUGAR AFTER 1 MINUTE. THEN BEAT FOR ABOUT 6 MORE MINUTES.  SET ASIDE

3. SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT. 

    

4.BEAT EGG YOLKS, 2 EGGS AND VANILLA AT SPEED #3 THEN GRADUALLY ADD THE FLOUR MIXTURE, COFFEE, SUGAR, AND OIL ALTERNATELY UNTIL FULLY INCORPORATED. GENTLY POUR THE MIXTURE TO THE EGG WHITES WHILE FOLDING THEM TOGETHER.

5. POUR THE BATTER TO A DRY TUBE CAKE PAN AND BAKE FOR 50 TO 60 MINUTES...

6. TURN THE PAN UPSIDE DOWN AND LET IT COOL BEFORE SERVING 

7. FOR CUPCAKES POUR INTO LINED CUPCAKE PANS MAKE SURE IT'S ONLY 3/4 FULL AND BAKE FOR 15 MINUTES