Coffee Chiffon Cake in this recipe is flavoured with instant coffee powder (NOT 3 in 1 coffee) which is usually available at home. It has a nice coffee fragrance and the texture is super soft.
Why should you add baking soda when making coffee chiffon cake?
Coffee is acidic, thus it make the cake batter acidic, acidic batter will not rise well when baked. Thus, a pinch of baking soda is added to neutralize the acidity to help the cake rise well.
Don’t forget to explore our other delicious chiffon cake recipes in our collection.
CHINESE VERSION: 咖啡戚风蛋糕
Soft Fragrant Coffee Chiffon Cake | MyKitchen101en
Yields: 12 pcs
Ingredients:
- 6 egg yolks (grade A, room temp.)
- ⅓ tsp fine salt
- 70 g fine sugar
- 140 g milk
- 20 g (3 tbsps) instant coffee powder + 2 tbsps hot water
- 80 g corn oil
- 160 g cake flour
- ½ tsp baking powder
- ¼ tsp baking soda
Ingredients for meringue:
- 6 egg whites (grade A, room temp.)
- ¼ tsp cream of tartar
- 120 g fine sugar
Other ingredient:
- 30 g chocolate chips (for topping)
Directions:
1 Preheat oven to 160°C/320°F.
2 Combine cake flour, baking powder and baking soda, sift through and mix well.
3 Add hot water to instant coffee, mix well. Combine egg yolks, salt and sugar, mix well. Add in milk, thick coffee and corn oil, mix well. Sift in flour mixture, mix until combined.
4 Whisk egg whites over low/medium-low speed until large bubbles are formed. Add in cream of tartar, whisk until tiny bubbles. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free (including egg yolk). It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
5 Add meringue into batter in 4 batches, mix gently using balloon whisk.
6 Fold gently until well mixed with spatula. Tap mixing bowl on countertop for a few times to burst large bubbles.
7 Pour batter into 22-cm loose base tube pan (do not grease), tap tube pan gently again on countertop for a few times. Decorate the top with chocolate chips.
8 Put into preheated oven, bake at 160°C/320°F for 45 minutes, then at 180°C/355°F for another 10-15 minutes, until the top is golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
9 Turn the pan upside down onto a wire rack (at least 6″ from countertop), set aside until fully cooled.
10 Unmould the coffee chiffon cake when it has fully cooled down.
Coffee Chiffon Cake
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Equipment
- 1 22-cm loose base tube pan
Ingredients
Ingredients:
- 6 egg yolks grade A, room temp.
- ⅓ tsp fine salt
- 70 g fine sugar
- 140 g milk
- 20 g 3 tbsps instant coffee powder + 2 tbsps hot water
- 80 g corn oil
- 160 g cake flour
- ½ tsp baking powder
- ¼ tsp baking soda
Ingredients for meringue:
- 6 egg whites grade A, room temp.
- ¼ tsp cream of tartar
- 120 g fine sugar
Other ingredient:
- 30 g chocolate chips for topping
Instructions
Directions:
- Preheat oven to 160°C/320°F.
- Combine cake flour, baking powder and baking soda, sift through and mix well.
- Add hot water to instant coffee, mix well. Combine egg yolks, salt and sugar, mix well. Add in milk, thick coffee and corn oil, mix well. Sift in flour mixture, mix until combined.
- Whisk egg whites over low/medium-low speed until large bubbles are formed. Add in cream of tartar, whisk until tiny bubbles. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold).
- Add meringue into batter in 4 batches, mix gently using balloon whisk. Fold gently until well mixed with spatula. Tap mixing bowl on countertop for a few times to burst large bubbles.
- Pour batter into 22-cm loose base tube pan (do not grease), tap tube pan gently again on countertop for a few times. Decorate the top with chocolate chips.
- Put into preheated oven, bake at 160°C/320°F for 45 minutes, then at 180°C/355°F for another 10-15 minutes, until the top is golden brown.
- Turn the pan upside down onto a wire rack (at least 6″ from countertop), set aside until fully cooled.
- Unmould the coffee chiffon cake when it has fully cooled down.
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