Recipe: Yummy Coffee Chiffon Cake

Coffee Chiffon Cake. 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. Gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended.

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. Make a well in the centre of the flour mixture. You can cook Coffee Chiffon Cake using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Coffee Chiffon Cake

1. Prepare of Egg yolk batter:.
2. Prepare 5 grams of Instant coffee.
3. It's 20 grams of Milk.
4. It's 80 grams of ☆Cake flour.
5. Prepare 3 grams of ☆Baking powder.
6. Prepare 3 of Egg yolks.
7. Prepare 50 grams of Granulated sugar.
8. It's 30 grams of Vegetable oil.
9. You need of Meringue:.
10. It's 4 of Egg whites (well chilled).
11. It's 30 grams of Granulated sugar.

Coffee chiffon cake - best served in wedges! Stick with mild flavoured vegetable oils for this recipe, such as grapeseed oil, canola or sunflower oil. Olive oil will affect the end flavour of your coffee chiffon cake and not necessarily in a good way. Simple and easy Coffee Chiffon Cake is a great way to enjoy the flavor of coffee in a cake.

Coffee Chiffon Cake step by step

1. Microwave the milk for about 20 seconds, and dissolve the coffee..
2. Sift the ☆ ingredients..
3. Add Step 1, Step 2, and other ingredients for egg yolk batter, and mix well with a whisk. It's a sticky and thick batter..
4. Making meringue: Add the egg whites into a different bowl. Add the sugar in 2 batches while mixing with a hand mixer at high speed. The meringue shouldn't drop out of the bowl when you put it up side down..
5. Add 1/3 of the meringue into the Step 3 egg yolk batter, and mix slowly with the whisk. It's ok if the mixture is not blended in and has some white parts..
6. Return the mixture into the Step 4 bowl with the meringue, and fold in by scooping up the batter from the bottom of the bowl. When all the white parts are gone, it's good..
7. Pour into the mold. The mixture forms ribbons and stays for a little while..
8. Gently drop it on the counter 2 ~ 3 times. Go around the circle 2 ~ 3 times with chopsticks to remove air bubbles..
9. Bake in the oven preheated to 170℃ for 30 ~ 35 minutes..
10. When baked, flip right away. Put onto a bottle or something, and let it cool completely for 2 ~ 3 hours..
11. Remove from the mold with a knife or hands..
12. It's fluffy..

It has a nice subtle coffee flavor, a soft, light and airy texture. This was my first try at chiffon cake and I was very pleased with how it turned out. It came easily out of the pan after being loosened just a bit. I couldn't really taste a significant amount of coffee flavor so I glazed it with an orange glaze so that even if there was a hint of coffee it would still blend well with the kick of orange. This cake is flavored with espresso both in the cake and the whipped fat-free frosting, hence the name Double Espresso Coffee Chiffon Cake.