Coffee chiffon cake is a very soft cake that is certainly deserves first place among my favourites. This is 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.
Preparation Time: 1 hour
Makes: 16 pieces
Ingredients 2 ¼ cups cake flour
2 large eggs, separated, plus whites of 4 large eggs
1 ½ cups sugar
¾ cup brewed espresso, at room temperature
½ cup walnut oil, or extra virgin olive oil
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon cream of tartar
½ teaspoon salt
¾ teaspoon cinnamon, ground
Preheat oven to 160 degrees Celsius. Keep an ungreased 10-inch cake or Bundt pan ready.
In a medium-sized bowl (A), stir together flour, baking powder, cinnamon, salt and sugar.
In a large bowl (B), whisk together egg yolks, walnut/extra-virgin olive oil, espresso, cocoa powder and vanilla extract until smooth.
Fold in contents of bowl A into bowl B until mixed properly.
In a small bowl (C), beat egg whites until frothy. Add cream of tartar and continue beating until soft peaks start to form. Gently fold in contents of bowl C into bowl B and mix again.
Transfer the mixture into a cake/Bundt pan. Bake for around 45 minutes. Remove from oven and insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Overturn the pan to cool. Once cooled, run a spatula around the edges of the cake and invert the pan over a serving plate.
Dust the cake with powdered sugar. Cut into 16 slices and serve.