Tuesday, November 17, 2009

Coffee Chiffon Cake

A lot of people liked my Pandan chiffon cake recipe. I also created a lot of other recipes based on this recipe and here sharing with you another variation of chiffon cake, I called it Coffee Chiffon Cake. Really soft and spongy!


  • 1 3/4 cup all-purpose flour, sifted
  • 1 Tbsp. Hershey's Specially Dark Cocoa
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1/2 cup sugar

  • 1/2 cup vegetable or canola oil
  • 6 egg yolks
  • 3/4 cup strong brewed coffee
  • 1 Tbsp. Irish cream liquor

  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 3/4 cup sugar


1. Preheat oven to 350'F (175'C).

2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.

3. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Turn batter into ungrease 10" tube pan.

4. Bake for 55-60 minutes or til a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges with a thin plastic knife and gently remove the cake.


May said...


would like to check with you on how to make this cake light and spongy.. i read somewhere that if you overbeat, the cake will become dense. i tried the strawberry version and tried not to fold as much as i did previously at the egg whites stage, it did help, but i think it still can be improved. would like to know if i shouldn't overbeat at the egg yolk mixture as well.



tigerfish said...

Never tried before leh.....but I drink coffee, so I shd like this :)

ICook4Fun said...

I love your chiffon cake recipe and it always turn out perfect.

Little Corner of Mine said...

Hi May,

This is what I do. I beat the yolk mixture just until combine. Then, I beat the egg white until stiff peak, shining and can hold it shape. When folding the mixtures together, do it gently but thoroughly, have to completely incorporate the egg white into the yolk mixture, when it's fully incorporated, I stop and pour into the tube pan. Hope it helps!

Not bad at all Tigerfish, I like coffee myself. :P

Thanks Gert. :)

Ivy chong Cacheur said...

Hi! sure would like to try yr recipe but can u please give the measurements in metric ie: grams etc. I can't find USmeasuring cups in France. Help!!!



pigpigscorner said...

I've always wanted to make chiffon cake! Yours look so light and fluffy!

Unknown said...

never tried chiffon before...maybe one weekend :D

Noob Cook said...

beautiful fluffy cake. U never need to go bakery I guess :D

Baking Fiend said...

yum yum... I like chiffon cakes too but i got a picky eater in the family who doesn't like chiffon cakes at all. oh well, only means there's more to go ard! LOLz

~Christine~Leng said...

your chiffon cake looks really good! ^^

Sonia ~ Nasi Lemak Lover said...

This will be listed in my soon to be baked list.

Little Corner of Mine said...

Ivy, refer to this page for easy conversion:

Thanks pigpigs!

Rita, yeah you should try it. :)

Haha noobcook, yeah I don't buy chiffon cake here.

Yup baking fiend! I have a picky hubby at home who only eat certain cake too. More for me and my girls then. :D

Thanks Christine. :)

Hope you like it Sonia. :)

Beachlover said...

your chiffon cake look really tall and grand!! I bet it's must taste great wt coffee!

Babe_KL said...

can u believe it dat i hvnt yet to brave myself to try chiffon cakes :p

Chibog in Chief said...

Hmm this sounds another great cake recipe to try :-) looks really spongy and yummy!

Little Corner of Mine said...

Thanks beachlover. :)

Babe_KL, hmmm...maybe it's time you should. ;) I failed at my first attempt at sponge cake but now no problem whatsoever. We did learn from our mistakes. :)

Thanks Dhanggit. Try it!

The Cooking Ninja said...

wow! This looks very good. :) I havent' tried making any chiffon cake yet. As soon as I can find the mould that big and high.

Retno Prihadana said...

Looks really great and spongy, I love the touch of coffee in it :)

Funnymom said...

For chiffon cake, I know we cannot use a non-stick cake pan or any baking spray, so how do you remove the cake so nicely from the cake pan?

Little Corner of Mine said...

Funnymom, I used the thin plastic knife to release the cake from the pan and then take it out from the bottom pan. Then, use the same plastic knife to release the cake from the bottom pan.

Anonymous said...

Your Pandan chiffon cake is so fluffy and the skin on the side of the cake is baked to perfect brown. My chiffon cakes always turned out naked except for the top layer. May I know where did you buy you chiffon cake pan and what brand. Looking forward to hear from you. From: Vipas (Singapore)

Little Corner of Mine said...

Hi Vipas, I got this pan in US years ago. Just a usual cheap brand, I forgot the brand name and where I got it from.

Anonymous said...

Hi, I tried this recipe last night and it came out exactly like what you showed on the picture....smmoth texture and fluffy. The only thing that I wasn't happy with was that my cake didn't have a strong coffee taste. I got the coffee from our coffee brewed machine. Can you please let me know what went wrong? Do we need to double the amount of coffee beans when we brew ( since you said 'strong brewed coffee')? Thanks for your time.

Regards, Aileen. :-)

Little Corner of Mine said...

Hi Aileen,
Yes, you can increase the amount of coffee beans for stronger coffee taste.

tekkiebao said...

Perfect recipe, I got it right on the first try

tekkiebao said...

Perfect recipe, I got a delicious chiffon cake on the first try

Little Corner of Mine said...

Thanks for your feedback tekkiebao. Glad you liked it! :)

anne said...

hello..can i substitute kaulua liqueur to irish cream liqueur? ..

Little Corner of Mine said...

Yes you can Anne.

Unknown said...

Hi, do you have recipe for chocolate chiffon/ sponge cake? Thanks

Little Corner of Mine said...

Hi Angeline,

Let me make one for you.

1 1/2 cup flour
1/4 cup cocoa powder
Change 3/4 cup coffee to milk or coconut milk
and omit the Irish cream liquor.
The rest follow exactly. I haven't tried it but it should work!

Hope it helps!

Mama mia said...

I have been trying various coffee chiffon cake recipes but not happy with the result . Some crack badly on top.
Your chiffon cake looks beautiful n not much cracks , will try it soon.
I noticed some recipe uses less flour ratio than yours. Do you have any comments on this?
Your recipe is quite similar to the Pandan chiffon cake recipe that I had successfully baked . That’s why I think your recipe should turn out good. Can’ t wait to try it.
Thanks for sharing .

Little Corner of Mine said...

Hi Mama Mia,

I always use this recipe base for all my chiffon cake recipe. I also read that chiffon cake is supposed to serve upside down?? I guess if it cracks on top, we could always serve it upside down. ;-) As long as the cake rise well and spongy instead of mushy, it's a success to me!