A soft, fluffy sponge cake infused with a rich coffee aroma, perfect for tea time.
This coffee chiffon cake is a delightful treat that balances the bitterness of coffee with the sweetness of a delicate sponge. The key is to gently fold the meringue into the yolk batter to maintain the airy texture.
Dissolve the instant coffee powder in warm water. Mix this liquid coffee solution with the corn oil and egg yolks in a clean bowl until well combined and slightly thickened.
Sift the cake flour into the yolk mixture. Use a hand whisk to gently stir the batter until no dry flour remains and the mixture is smooth. Set aside.
In a separate grease-free bowl, beat the egg whites with an electric mixer. Add a few drops of lemon juice to stabilize. Gradually add the sugar in three batches while whipping until stiff, glossy peaks form.
Gently fold a third of the meringue into the yolk batter to lighten it. Then add the remaining meringue and fold in with a spatula using a cutting motion until just incorporated. Be careful not to deflate the air bubbles.
Pour the batter into an ungreased chiffon tube pan. Tap the pan gently to release large air bubbles. Bake in a preheated oven at 170°C (338°F) for about 45 to 50 minutes until golden brown.
Immediately invert the pan upside down to cool completely, allowing the cake to stretch and set without collapsing. Once cool, run a knife around the edges to release the cake.
This savory chiffon cake is a great choice for those who prefer less sugar or want a unique twist on a classic dessert. With ham bits and scallions folded into the batter, it offers a soft, fluffy texture and a flavor that is salty with just a hint of sweetness.
