Coffee Chiffon Cake. A quick and easy recipe for coffee chiffon cake. This coffee chiffon cake is light, moist and fluffy, with just the right intensity of flavour to suit coffee lovers as well as non-coffee enthusiasts. Heat over medium heat,stirring constantly until thickened,remove from heat.
In glass measuring cup, combine coffee and hot water to dissolve. Whisk in icing sugar and vanilla. Spoon over the top of cooled cake, allowing to drip down the sides. You can cook Coffee Chiffon Cake using 11 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Coffee Chiffon Cake
- Prepare of Egg yolk batter:.
- It's 5 grams of Instant coffee.
- You need 20 grams of Milk.
- You need 80 grams of ☆Cake flour.
- You need 3 grams of ☆Baking powder.
- Prepare 3 of Egg yolks.
- You need 50 grams of Granulated sugar.
- You need 30 grams of Vegetable oil.
- It's of Meringue:.
- It's 4 of Egg whites (well chilled).
- Prepare 30 grams of Granulated sugar.
Make a well in the centre of the flour mixture. Pour the coffee, oil and egg yolks into the well; beat well by hand until the batter is smooth with no lumps. Beat egg whites with the cream of tartar in a large bowl until foamy. 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
- Microwave the milk for about 20 seconds, and dissolve the coffee..
- Sift the ☆ ingredients..
- 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..
- 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..
- 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..
- 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..
- Pour into the mold. The mixture forms ribbons and stays for a little while..
- Gently drop it on the counter 2 ~ 3 times. Go around the circle 2 ~ 3 times with chopsticks to remove air bubbles..
- Bake in the oven preheated to 170℃ for 30 ~ 35 minutes..
- When baked, flip right away. Put onto a bottle or something, and let it cool completely for 2 ~ 3 hours..
- Remove from the mold with a knife or hands..
- It's fluffy..
It has a nice subtle coffee flavor, a soft, light and airy texture. This cake speaks simplicity, serve it as is even without any frosting which I think is the best way to enjoy any chiffon cakes. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps. Beat egg whites with the cream of tartar in a large bowl until foamy.
Recipe: Delicious Coffee Chiffon Cake. There are any Recipe: Delicious Coffee Chiffon Cake in here.