coffee Qi Feng recipe

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

Coffee chiffon cake, with its light, airy texture and rich coffee aroma, is a delightful treat for any occasion. Here’s a comprehensive guide to baking this fluffy dessert at home.

Ingredients:

- 6 egg whites (room temperature)

- 6 egg yolks

- 80g cake flour

- 60g sugar (divided: 40g for meringue, 20g for yolks)

- 40ml strong brewed coffee (cooled)

- 30ml vegetable oil

- ½ tsp vanilla extract

- ½ cream of tartar

Steps:

1. Prepare Coffee Mixture: In a bowl, whisk egg yolks, 20g sugar, oil, vanilla, and cooled coffee until smooth. Sift in cake flour and fold gently until no lumps remain. Set aside.

2. Whip Meringue: In a clean, grease-free bowl, beat egg whites with cream of tartar until foamy. Gradually add 40g sugar, beating until stiff peaks form.

3. Combine Batter: Gently fold ⅓ of the meringue into the yolk mixture to lighten it. Then, pour the yolk mixture into the remaining meringue, folding slowly with a spatula until just combined. Avoid overmixing to maintain volume.

4. Bake: Pour the batter into an ungreased 17cm tube pan. Tap the pan on the counter to release air bubbles. Bake at 160°C (320°F) for 35-40 minutes, or until a toothpick inserted comes out clean.

5. Cool Invert: Immediately invert the pan and let it cool completely upside down. This prevents the cake from collapsing. Once cooled, run a knife around the edges to release the cake.

Serve plain or with a dusting of powdered coffee—the perfect balance of bitterness and fluffiness! Enjoy your homemade coffee chiffon cake.