A quick and easy recipe for coffee chiffon cake. This coffee chiffon cake is light, moist and fluffy, with just the right intensity of flavour to suit coffee lovers as well as non-coffee enthusiasts.
As with all the chiffon cakes I bake, this one also makes a wonderful cake base for frosted cakes. Coffee is as irresistible a flavour as chocolate and vanilla when it comes to baking cakes and desserts.
A lot of people I know who are not coffee enthusiasts, do often take a liking to coffee flavoured desserts. In most cases, if you have a really good white cake or vanilla cake recipe, it is quite easy to adapt it to make a coffee-flavoured one, which is what I did here.
I especially love coffee chiffon when frosted and filled with coffee-flavoured buttercream or whipped cream, and dressed with dark chocolate shavings on the top or sides (pictured in the photograph above). You can find tons of really good coffee-flavoured buttercream recipes posted on the internet – that’s what I did.
In this recipe, I use a coffee solution made with instant coffee powder, and also add a tablespoon of coffee emulco or coffee paste, to achieve a more intense coffee flavour (the cake will also have a slightly darker tone). If you choose not to use coffee emulco, you could substitute with 1 tablespoon of a very strong or concentrated brew of cold or chilled espresso.
If you are a true-blue coffee addict, feel free to intensify the flavour by making a much more concentrated coffee solution, say, using 2 tbsp instant coffee or espresso powder with 1 tbsp water. In this case, omit, or reduce coffee emulco, as it darkens the colour of the cake considerably, so much so that it might be mistaken for a chocolate cake, rather than a coffee cake! This coffee chiffon cake is light, moist and fluffy, with just the right intensity of flavour to suit coffee lovers as well as non-coffee enthusiasts – all the hallmarks of a good chiffon cake recipe, I would think! I hope you’ll try this and let me know what you think!
Coffee Chiffon Cake
- 1 cup sifted cake flour*
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 3 1/2 egg yolks
- 50 g caster sugar
- 1/4 cup corn oil
- 95 ml cold coffee solution, made by dissolving 1 tbsp instant coffee or espresso granules in 1 tbsp hot water, then add cold water to make 95 ml, chill until cold
- 1/2 to 1 tbsp coffee emulco or coffee paste (optional)
- 1 tsp vanilla extract
- 3 1/2 egg whites
- 1/4 tsp cream of tartar
- 70 g caster sugar
- Pre-heat oven to 165 deg C.
- Sift together the cake flour, baking powder and salt into a bowl.
- In a clean bowl or jug, combine the corn oil, cold coffee solution, coffee emulco or paste (if using) and vanilla extract, and stir thoroughly to mix well.
- Using an electric mixer, place egg yolks and sugar into a mixing bowl. Whisk on high speed until the yolks become light and fluffy (the yolks should triple in volume and turn a pale lemon colour).
- Lower mixer speed to medium, and slowly pour the mixture from (3) in a steady continuous stream into the yolk mixture. Whisk together until just well blended.
- Stop the mixer, and sift in the flour mixture all at once. Turn the mixer on, on low speed this time, and whisk the flour into the yolk mixture until most of the flour has been incorporated. Finish mixing by hand, using the whisk (detach from the mixer) or spatula to fold in all the flour until just well incorporated. Be careful not to over-mix or over-fold the mixture. Transfer to a clean bowl and set aside. Wash the mixer bowl and whisk attachment to remove all grease, and dry thoroughly.
- In the cleaned mixer bowl, pour in the egg whites. Using the whisk attachment, beat at high speed. When the egg whites start to get foamy, add the cream of tartar. About 30 seconds later, pour in the sugar in a steady continuous stream. Continue beating until the egg whites reach the stiff peaks stage.
- Add 1/3 beaten egg whites into the yolk mixture and mix using a spatula or hand whisk. Using quick but light moves, gently fold in the next 1/3, and then the last remaining 1/3. Ensure that the egg whites are well incorporated with no visible streaks of unmixed whites in the mixture. Be careful not to over-fold.
- Tap the batter lightly on the counter top, before pouring into two 7-inch prepared round pans**, with batter equally divided (if making a layer cake). Alternatively, you could pour into a 20 cm ungreased chiffon tube pan. Bake at the lowest rack in the oven for 30 minutes or until skewer inserted comes out clean. Immediately invert pan(s) onto a cooling rack for at least an hour before loosening cake. Use as desired.