coffee breeze cake

How to Make a Coffee Chiffon Cake: A Step-by-Step Guide

Baking a coffee chiffon cake is rewarding, with its light, airy texture and rich coffee flavor. Here’s a simple recipe to guide you.

Ingredients:

- 6 egg yolks

- 40g sugar

- 60ml milk

- 30ml vegetable oil

- 1 tsp instant coffee powder (dissolved in 1 tbsp hot water)

- 80g cake flour

- 6 egg whites

- 60g sugar (for meringue)

- ½ tsp cream of tartar

Steps:

1. Prepare yolk batter: Whisk egg yolks and 40g sugar until pale. Add milk, oil, and coffee mixture, mix well. Sift in cake flour and fold until smooth. Set aside.

2. Make meringue: Beat egg whites with cream of tartar until foamy. Gradually add 60g sugar, beat until stiff peaks form.

3. Combine: Gently fold 1/3 of the meringue into the yolk batter to lighten it. Then fold in the remaining meringue in two batches, using a spatula to avoid deflating.

4. Bake: Pour the batter into a 17cm tube pan. Tap the pan to release air bubbles. Bake at 160°C for 35-40 minutes.

5. Cool: Immediately invert the cake and let it cool completely before removing from the pan.

Enjoy your fluffy, aromatic coffee chiffon cake! Perfect with a cup of coffee or tea.