I originally wanted to make coffee chiffon cake but changed my mind when I saw the tin of cocao powder yelling “ADD ME” haha so I threw in a tablespoon to make Mocha Chiffon Cake. Turned out just as good and very moist and light.
The rise of the chiffon cake was perfect and turned out very fluffy.
I used freshly brewed coffee from my Nespresso machine but you can always substitute for instant coffee. I don’t think it will make too much of a difference.
Here’s the recipe for an 18inch chiffon cake :
- 4 egg yolks (I used large size eggs and make sure they are at room temperature)
- 4 egg whites
- 60 ml of freshly brewed coffee or instant coffee
- 60 ml of vegetable oil or any neutral flavoured oil (i.e. do not use olive oil or coconut oil)
- 80 grams of caster sugar
- 95 grams of cake flour
- 1 tablespoon of unsweetened cocoa powder
- pinch of salt
- 1/8 teaspoon cream of tartar or lemon juice
- Preheat the oven to 160C.
- Make your coffee and let it cool to room temperature.
- Separate the eggs into two bowls.
- Add approximately 1/3 of the sugar to the egg yolks and beat until pale yellow.
- Add the oil to the egg yolk batter and continue to beat for approximately 30 seconds until well combined.
- Add the coffee to the egg yolk batter and beat for another 30 seconds until well combined.
- Sift the cake flour and cocoa powder into the egg yolk batter. Use a spatula or a whisk, mix the flour and egg yolk batter until well combined. Set aside.
- Beat the egg whites until foamy. Add 1/3 of the caster sugar and the cream of tartar and continue to beat until it start to form soft beats (looking a bit like whipped cream). Add the remaining caster sugar in two separate batches and continue to beat until stiff peaks form. I used a standing mixer but you can use handheld mixer or even whisk with your hands. Set aside.
- Take 1/3 of the egg white (aka meringue) and add it to the egg yolk batter. Using a whisk, fold it into the egg yolk batter until well combined.
- Add another 1/3 of the egg white into the egg yolk batter. Using a spatula, gently fold the egg white into the egg yolk batter until well combined.
- Fold the remaining egg white into the egg yolk batter until well combined.
- Pour the batter into your chiffon cake tube pan and lightly tap it against your counter top a few times to release any air bubbles.
- Bake the chiffon cake at 160 C for 15minutes. Reduce the heat to 140C and bake for another 30minutes.
- Remove the cake from the oven and invert the pan and cool for an hour before you remove from the pan.
p.s. Sharing is caring so I packed mine nicely and ready for sharing with my friends tonight.
Behind the scenes and look who’s eyeing the cake…my 12 yr old poodle, Muffin🤣🤣🤣