coffee chiffon cake

November 27, 2015 - Cakes, Desserts - Tagged: , , , , - 37 comments

Because I am such a glutton when it comes to chiffon cakes, I do not allow myself to bake too many in a month. Well, it is for the best, really, otherwise I may not be able to fit through my kitchen doors. 😛

Recently, a reader left a comment asking me if I have any recipes for a Coffee Chiffon Cake. Well, duh. LOL. Of course I do! So I guess I had my reason to make a chiffon cake after all!

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As you know, I am not a habitual coffee drinker. But I do love the aroma of coffee brewing and coffee-infused cakes baking. 

And this cake is one aromatic coffee cake! If you are a hard-core coffee fan, you can always add more coffee to the cake, but bear in mind, also, that if you do increase the amount of coffee in the cake, you have to add a tad more sugar to balance the flavor. Otherwise you will end up with a bitter cake. Trust me – I say this from experience. Hehe.

Here are the step-by-step instructions on how to make this cake.

Before baking, prepare the coffee mixture by bringing the milk almost to a boil in a pot. (You will see tiny bubbles at the edges of the pot.) Dissolve the coffee in the milk and allow this mixture to cool before using.

In a mixing bowl, beat the egg yolks and sugar until the mixture turns a lighter shade.

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Into this, add the oil and continue to beat until the oil has been incorporated into the mixture.

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Add the coffee/ milk mixture. Mix until combined.

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Fold in the dry ingredients. Set this aside.

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In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking until soft peaks form.

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Gradually add the sugar, whisking all the while until stiff peaks form.

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Transfer 1/3 of the meringue into the yolk mixture. Beat it in. This will lighten the mixture.

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Gently fold in the remaining meringue in two batches until no white streaks remain.

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Pour the batter into an UNGREASED tube pan. Drop the pan from a height of about 10cm to remove any larger air bubbles.

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Bake this at 160°C for the time stated for the size of the pan you are using. If the top becomes too brown. place a piece of aluminium foil over the pan and continue baking.

When baked, invert the pan until the cake is completely cool before unmolding.

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Cut and serve the cake and enjoy with, well, a cup of coffee! 😀

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*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Coffee Chiffon Cake
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For 18cm tube pan
  1. 4 egg yolks
  2. 67ml milk
  3. 2 tablespoons instant coffee
  4. 60ml oil - I used canola oil
  5. 27g caster sugar
  6. 93g cake flour
  7. 1 teaspoon baking powder
  8. 4 egg whites
  9. 67g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 83ml milk
  3. 2 1/2 tablespoons instant coffee
  4. 75ml oil - I used canola oil
  5. 33g caster sugar
  6. 117g cake flour
  7. 1 teaspoon baking powder
  8. 5 egg whites
  9. 83g caster sugar
  10. 1/2 teaspoon cream of tartar
  11. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 100ml milk
  3. 3 tablespoons instant coffee
  4. 90ml oil - I used canola oil
  5. 40g caster sugar
  6. 140g cake flour
  7. 2 teaspoons baking powder
  8. 6 egg whites
  9. 100g caster sugar
  10. 1/2 teaspoon cream of tartar
  11. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 117ml milk
  3. 3 1/2 tablespoons instant coffee
  4. 105ml oil - I used canola oil
  5. 47g caster sugar
  6. 163g cake flour
  7. 2 teaspoons baking powder
  8. 7 egg whites
  9. 117g caster sugar
  10. 3/4 teaspoon cream of tartar
  11. Baking Time: 65 minutes
Instructions
  1. Before baking, prepare the coffee mixture by bringing the milk almost to a boil in a pot. (You will see tiny bubbles at the edges of the pot.) Dissolve the coffee in the milk and allow this mixture to cool before using.
  2. In a mixing bowl, beat the egg yolks and sugar until the mixture turns a lighter shade.
  3. Into this, add the oil and continue to beat until the oil has been incorporated into the mixture.
  4. Add the coffee/ milk mixture. Mix until combined.
  5. Fold in the dry ingredients. Set this aside.
  6. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking until soft peaks form.
  7. Gradually add the sugar, whisking all the while until stiff peaks form.
  8. Transfer 1/3 of the meringue into the yolk mixture. Beat it in. This will lighten the mixture.
  9. Gently fold in the remaining meringue in two batches until no white streaks remain.
  10. Pour the batter into an UNGREASED tube pan. Drop the pan from a height of about 10cm to remove any larger air bubbles.
  11. Bake this at 160°C for the time stated for the size of the pan you are using. If the top becomes too brown. place a piece of aluminium foil over the pan and continue baking.
  12. When baked, invert the pan until the cake is completely cool before unmolding.
  13. Cut and serve the cake.
Notes
  1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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