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Rate

5 from 1 vote

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

Coffee Chiffon cake
 

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.

Coffee Chiffon Cake
 

2 Combine cake flour, baking powder and baking soda, sift through and mix well.

Coffee Chiffon Cake

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.

Coffee Chiffon Cake
 

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.)

Coffee Chiffon Cake

5 Add meringue into batter in 4 batches, mix gently using balloon whisk.

Coffee Chiffon Cake

6 Fold gently until well mixed with spatula. Tap mixing bowl on countertop for a few times to burst large bubbles.

Coffee Chiffon Cake

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.

Coffee Chiffon Cake

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.)

Coffee Chiffon Cake

9 Turn the pan upside down onto a wire rack (at least 6″ from countertop), set aside until fully cooled.

Coffee Chiffon Cake

10 Unmould the coffee chiffon cake when it has fully cooled down.

Coffee Chiffon cake

Coffee Chiffon cake

Coffee Chiffon Cake

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.

Rate

5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Chiffon cake
Servings 12 pieces
Calories 230 kcal

Equipment

  • 1 22-cm loose base tube pan

Ingredients
  

Ingredients:

  • 6 egg yolks grade A, room temp.
  • 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.
    Coffee Chiffon Cake
  • Combine cake flour, baking powder and baking soda, sift through and mix well.
    Coffee Chiffon Cake
  • 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.
    Coffee Chiffon Cake
  • 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).
    Coffee Chiffon Cake
  • 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.
    Coffee Chiffon Cake
  • 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.
    Coffee Chiffon Cake
  • 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.
    Coffee Chiffon Cake
  • Turn the pan upside down onto a wire rack (at least 6″ from countertop), set aside until fully cooled.
    Coffee Chiffon Cake
  • Unmould the coffee chiffon cake when it has fully cooled down.
    Coffee Chiffon cake

Video

Notes

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.
The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.

Nutrition (per serving)

Calories: 230kcalCarbohydrates: 29gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 93mgSodium: 148mgPotassium: 144mgFiber: 0.3gSugar: 18gVitamin A: 142IUCalcium: 44mgIron: 0.5mg
Keyword coffee chiffon
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