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


  1. Preheat the oven to 160C.
  2. Make your coffee and let it cool to room temperature.
  3. Separate the eggs into two bowls.
  4. Add approximately 1/3 of the sugar to the egg yolks and beat until pale yellow.
  5. Add the oil to the egg yolk batter and continue to beat for approximately 30 seconds until well combined.
  6. Add the coffee to the egg yolk batter and beat for another 30 seconds until well combined.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Fold the remaining egg white into the egg yolk batter until well combined.
  12. 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.
  13. Bake the chiffon cake at 160 C for 15minutes. Reduce the heat to 140C and bake for another 30minutes.
  14. Remove the cake from the oven and invert the pan and cool for an hour before you remove from the pan.
  15. Enjoy.

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🤣🤣🤣

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