Coffee Chiffon Cake


Though I managed to bake a chiffon cake previously, its top was cracked and it was not as pretty as the author’s. ūüôĀ Hence, I wanted to challenge myself by baking another chiffon cake again. My aim is to have a pretty top this time round! I saw this coffee chiffon cake on another blogger’s website and I love that she listed various amounts of ingredients¬†needed for different chiffon tins! This is great news for a novice baker like me who do not have many baking tins and the knowledge to titrate/adjust the amount of ingredients needed. Previously I only tried recipes when I have the exact size of baking tins used and this limited the amount of recipes I could try. Therefore, needless to say, I jumped at the opportunity to use this recipe too as the chiffon tin I had was of a similar size to one of those listed. Here is the recipe:

Recipe with Pictures

Makes about one chiffon cake of height 5.5 cm (20 cm chiffon tin)

Ingredient list:

For the Egg Yolk Batter:

  • 83ml of milk (I used strawberry milk as I did not have any other milk but the end product does not have the strawberry taste! :D)
  • 2¬†¬Ĺ tbsp. of instant coffee
  • 80g of egg yolks (about 5¬†eggs, weighing about 65g each)
  • 33g of caster sugar
  • 75ml of vegetable oil (I used canola oil)
  • 117g of cake flour
  • 1 tsp of baking powder

For the Meringue:

  • 210g of egg whites (about 5¬†eggs, weighing about 65g each)
  • 83g of caster sugar

Coffee Chiffon Cake - ingredients needed

My Oven Settings:

160¬įC; top and bottom heat; about 12 minutes¬†then lower the¬†temperature to 150¬įC ¬†and bake for 33 minutes.
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

1. Heat the milk over the stove until there are bubbles at the edge of the bowl and stir in the coffee. Set aside to cool.

Coffee Chiffon Cake - coffee&milk mixture

2. Measure the required amount of egg yolks in a mixing bowl and add in sugar slowly. Using a whisk, stir continuously until all the sugar has dissolved and the mixture becomes lighter in colour.

Coffee Chiffon Cake - yolk and sugar

3. Pour in oil and then stir in the coffee/milk mixture till well combined.

Coffee Chiffon Cake - oil and coffee

4. Sift in cake flour and baking powder together into the mixture in a few additions. Mix well, ensuring that there are no pockets of flour in the mixture. Set aside.

Coffee Chiffon Cake - flour

5. Beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till they become glossy and leave tracks in the meringue. When you lift your whisk, peaks should form but the tip will droop slightly.

Coffee Chiffon Cake - meringue

6. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).

Coffee Chiffon Cake - beat meringue in

7. Fold the remaining meringue into the egg yolk batter in two batches till well combined.

Coffee Chiffon Cake - fold meringue

8. Pour into a ungreased chiffon pan when done and drop the pan two to three times from about 10 cm high to remove any large air pockets.

Coffee Chiffon Cake - before baking

9. Bake in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.

Coffee Chiffon Cake - in the oven

10. When your cake is done, remove it from the oven and invert it immediately until it cools.

Coffee Chiffon Cake - inverting it

11. Unmold the cake from the pan.

Recipe Only

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Makes about one chiffon cake of height 5.5 cm (20 cm chiffon tin)

Ingredient list:

For the Egg Yolk Batter:

  • 83ml of milk (I used strawberry milk as I did not have any other milk but the end product does not have the strawberry taste! :D)
  • 2¬†¬Ĺ tbsp. of instant coffee
  • 80g of egg yolks (about 5¬†eggs, weighing about 65g each)
  • 75mls of vegetable oil (I used canola oil)
  • 33g of caster sugar
  • 117g of cake flour
  • 1 tsp of baking powder

For the Meringue:

  • 210g of egg whites (about 5¬†eggs, weighing about 65g each)
  • 83g of caster sugar (I think it can be reduced to 50g only)

My Oven Settings:

160¬įC; top and bottom heat; about 12 minutes¬†then lower the¬†temperature to 150¬įC ¬†and bake for 33 minutes.
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

  1. Heat the milk over the stove until there are bubbles at the edge of the bowl and stir in the coffee. Set aside to cool.
  2. Measure the required amount of egg yolks in a mixing bowl and add in sugar slowly. Using a whisk, stir continuously until all the sugar has dissolved and the mixture becomes lighter in colour.
  3. Pour in oil and then stir in the coffee/milk mixture till well combined.
  4. Sift in cake flour and baking powder together into the mixture in a few additions. Mix well, ensuring that there are no pockets of flour in the mixture. Set aside.
  5. Beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till they become glossy and leave tracks in the meringue. When you lift your whisk, peaks should form but the tip will droop slightly.
  6. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
  7. Fold the remaining meringue into the egg yolk batter in two batches till well combined.
  8. Pour into a ungreased chiffon pan when done and drop the pan two to three times from about 10 cm high to remove any large air pockets.
  9. Bake in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
  10. When your cake is done, remove it from the oven and invert it immediately until it cools.
  11. Unmold the cake from the pan.

 

Comments:

This is the second time I am baking a chiffon cake. As my first chiffon cake had cracks on its surface during baking and I want to prevent that from happening again this time round, I sat in front of my oven the whole time it was baking. The moment I saw cracks forming at the 12th minute, I lowered the temperature to 150¬įC and continued monitoring. As you can see, there are no significant visible cracks on my chiffon cake this time round! Yes!

Though I do not take coffee, I still love the coffee aroma coming from the oven during baking. The coffee taste is quite strong in the cake as well. Yummy! This chiffon cake is so fluffy, soft and moist that it sparked off a craze for baking chiffon cake in me. I cannot wait to try out Pandan Chiffon Cake, Orange Chiffon Cake, Chocolate Chiffon Cake, Soya Chiffon Cake, Rose Chiffon Cake, Matcha Chiffon Cake etc. Haha! It is definitely a keeper!

Coffee Chiffon Cake - final product 1

Recipe Source: The Domestic Goddess Wannabe


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Rainbow

A novice baker =)

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