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Coffee Chiffon Cake

by Peter Bucki (follow)
Peter Bucki is the Marketing Manager at Espresso 1882 Australia.
Cake (270)      Coffee (31)     
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.

Coffee Chiffon Cake

Preparation Time: 1 hour
Makes: 16 pieces

2 cups cake flour
2 large eggs, separated, plus whites of 4 large eggs
1 cups sugar
cup brewed espresso, at room temperature
cup walnut oil, or extra virgin olive oil
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon vanilla extract
teaspoon cream of tartar
teaspoon salt
teaspoon cinnamon, ground
Powdered sugar


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, its 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.

I like this Recipe - 11
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What size cake pan did you use for this recipe?
Oops! Just saw it's 10 inch! :) Sorry about that!
by Monika
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