Coffee Chiffon Cake Recipe

If you are on the hunt for a light and airy coffee chiffon cake recipe that brings out the gentle aroma of coffee without being overpowering, you are in the right place. This delightful dessert captures the essence of coffee while remaining soft and fluffy. Whether you are an experienced baker or brand-new to the kitchen, you can easily master the techniques involved and create a melt-in-your-mouth treat.

Ingredients

• 2 cups (about 250 g) cake flour (for the perfect texture)
• 1¼ cups (250 g) granulated sugar (divide into two parts if desired, for folding)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (120 ml) water
• ¼ cup (60 ml) vegetable oil
• 4 large egg yolks (room temperature)
• 2 tablespoons instant coffee granules dissolved in 3 tablespoons boiling water, cooled
• 8 large egg whites (room temperature)
• ½ teaspoon cream of tartar

Optional glaze:

• 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
• 1 cup (120 g) icing sugar
• ½ teaspoon vanilla extract
• Additional water to adjust consistency

Directions

1. Preheat and prepare
   Preheat your oven to 325°F (160°C). Place the oven rack at the lowest position. Do not grease a 10-inch (25 cm) tube pan, since this batter needs to cling to the sides as it rises.
2. Combine dry and wet bases
   In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt. Then add the water, oil, egg yolks, and cooled coffee mixture. Beat until the batter is smooth and well incorporated.
3. Whip the egg whites
   In a separate clean bowl, beat the egg whites and cream of tartar. Whip on medium to high speed until stiff peaks form, about 2 minutes. Stiff peaks stand up straight when you lift the beater.
4. Fold gently
   Using a spatula, fold the whipped egg whites into the egg yolk mixture in three roughly equal additions. Take care to fold gently so you do not deflate the meringue.
5. Bake the cake
   Pour the batter into the ungreased tube pan. Bake for about 75 minutes or until the top springs back when lightly touched. The cake should be golden and slightly firm.
6. Cool upside down
   Once out of the oven, invert the pan and hang it upside down (some pans have prongs, or place the center tube over a bottle). This prevents the cake from collapsing and keeps it fluffy. Cool completely for about 2 hours, then run a thin knife around the edges to remove the cake.
7. Glaze (optional)
   For an extra touch, dissolve 1 tablespoon of instant coffee in 1 tablespoon hot water, then whisk in the icing sugar and vanilla extract. If the glaze is too thick, add a few drops of water. Spoon the glaze on top of the cooled cake and let it drip down the sides.

Tips & variations

• For stronger flavor: If you love intense coffee notes, add an extra teaspoon of coffee granules or opt for a dark roast instant coffee.
• Frosting option: Swap the glaze for a coffee-flavored Swiss meringue buttercream if you prefer a smoother topping.
• Best meringue practice: Whipping egg whites at medium speed can make your meringue more stable, creating a finer crumb in the finished cake.
• Different pan sizes: If you want a smaller cake, cut back on the number of eggs, but be sure to adjust other ingredients accordingly so your cake maintains the correct structure.

Nutrition facts

Assumptions

• Recipe yields 12 slices
• Nutrition includes the optional coffee glaze
• Values may vary by brand and portion size

Nutrition Facts (Per Serving)

Notes

• Most fat comes from vegetable oil and egg yolks.
• Sugar content is driven by granulated sugar and icing sugar in the glaze.
• Caffeine content comes from instant coffee granules and varies by brand and strength.

Final thoughts

A well-executed coffee chiffon cake is a tribute to the magic of airy, melt-in-your-mouth desserts. This recipe is a practical way to hone your cake-baking skills, and it is a real crowd-pleaser for brunch, afternoon tea, or a special event. Give it a try and savor the gentle combination of coffee aroma and chiffon’s famous cloud-like texture.

Frequently asked questions (FAQs)

1. Why should I avoid greasing the pan?
   Chiffon cakes rely on the ungreased sides of the tube pan to climb and expand. Greasing the pan can prevent your cake from reaching its tallest, fluffiest potential.
2. How do I know if my egg whites are stiff enough?
   You should see peaks that stand upright. Test by lifting the whisk: if the peaks do not fold over, you have stiff peaks. Over-whipping can cause a grainy texture, so watch carefully.
3. Why do I need to cool the cake upside down?
   Inverting the cake helps maintain its structure. The cake will naturally try to shrink as it cools, and hanging it upside down prevents collapse and keeps it lofty.
4. Can I use regular all-purpose flour?
   Cake flour is recommended for the tender, airy crumb. If you only have all-purpose flour, you can lighten it by swapping 1 to 2 tablespoons of flour per cup with cornstarch, but the result may be slightly denser.
5. Can I leave out the coffee flavor?
   You can replace the coffee mixture with water or another flavor extract, but you will lose the signature coffee taste that makes this cake special. If you are not a coffee drinker, you might still find this aroma balanced and pleasant.

Coffee Chiffon Cake Recipe

Recipe by Alpine Mountain Coffee

0.0 from 0 votes

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

15

minutes

Calories

260

kcal

Ingredients

• 2 cups (about 250 g) cake flour (for the perfect texture)

• 1 1/4 cups (250 g) granulated sugar (divide into two parts if desired, for folding)

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup (120 ml) water

• 1/4 cup (60 ml) vegetable oil

• 4 large egg yolks (room temperature)

• 2 tablespoons instant coffee granules dissolved in 3 tablespoons boiling water, cooled

• 8 large egg whites (room temperature)

• 1/2 teaspoon cream of tartar

• Optional glaze:

• 1 tablespoon instant coffee dissolved in 1 tablespoon hot water

• 1 cup (120 g) icing sugar

• 1/2 teaspoon vanilla extract

• Additional water to adjust consistency

Directions

• Preheat and prepare: Preheat your oven to 325°F (160°C). Place the oven rack at the lowest position. Do not grease a 10-inch (25 cm) tube pan, since this batter needs to cling to the sides as it rises.
• Combine dry and wet bases: In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt. Then add the water, oil, egg yolks, and cooled coffee mixture. Beat until the batter is smooth and well incorporated.
• Whip the egg whites: In a separate clean bowl, beat the egg whites and cream of tartar. Whip on medium to high speed until stiff peaks form, about 2 minutes. Stiff peaks stand up straight when you lift the beater.
• Fold gently: Using a spatula, fold the whipped egg whites into the egg yolk mixture in three roughly equal additions. Take care to fold gently so you do not deflate the meringue.
• Bake the cake: Pour the batter into the ungreased tube pan. Bake for about 75 minutes or until the top springs back when lightly touched. The cake should be golden and slightly firm.
• Cool upside down: Once out of the oven, invert the pan and hang it upside down (some pans have prongs, or place the center tube over a bottle). This prevents the cake from collapsing and keeps it fluffy. Cool completely for about 2 hours, then run a thin knife around the edges to remove the cake.
• Glaze (optional): For an extra touch, dissolve 1 tablespoon of instant coffee in 1 tablespoon hot water, then whisk in the icing sugar and vanilla extract. If the glaze is too thick, add a few drops of water. Spoon the glaze on top of the cooled cake and let it drip down the sides.

Notes

• For stronger flavor: If you love intense coffee notes, add an extra teaspoon of coffee granules or opt for a dark roast instant coffee.
  Frosting option: Swap the glaze for a coffee-flavored Swiss meringue buttercream if you prefer a smoother topping.
  Best meringue practice: Whipping egg whites at medium speed can make your meringue more stable, creating a finer crumb in the finished cake.
  Different pan sizes: If you want a smaller cake, cut back on the number of eggs, but be sure to adjust other ingredients accordingly so your cake maintains the correct structure.