Light and Airy Coffee Chiffon Cake
A soft, fluffy sponge cake infused with a rich coffee aroma, perfect for tea time.
Story
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.
Ingredients
Egg yolks
4 large
Egg whites
4 large
Instant coffee powder
2 tbsp
Warm water
2 tbsp
Corn oil
50 ml
Cake flour (low-gluten)
80 g
Granulated sugar
70 g
Lemon juice
few drops
Instructions
1
Prepare the Coffee Mixture
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.
2
Make the Yolk Batter
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.
3
Whip the Meringue
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.
4
Combine Batters
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.
5
Bake the Cake
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.
6
Cool and Serve
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.
