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!







Ingredients:

(A)
  • 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

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

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



Method:

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.



at

35 comments:

  1. MayNovember 17, 2009 8:24 AM

    Hi,

    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.

    thanks!

    regards,
    may

    ReplyDelete
  2. tigerfishNovember 17, 2009 1:35 PM

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

    ReplyDelete
  3. ICook4FunNovember 17, 2009 7:41 PM

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

    ReplyDelete
  4. Little Corner of MineNovember 18, 2009 8:55 AM

    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. :)

    ReplyDelete
  5. Ivy chong CacheurNovember 18, 2009 9:34 AM

    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!!!

    thanks!!

    regards
    Ivy

    ReplyDelete
  6. pigpigscornerNovember 18, 2009 2:08 PM

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

    ReplyDelete
  7. UnknownNovember 18, 2009 9:06 PM

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

    ReplyDelete
  8. Noob CookNovember 18, 2009 11:14 PM

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

    ReplyDelete
  9. Baking FiendNovember 19, 2009 12:53 AM

    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

    ReplyDelete
  10. ~Christine~LengNovember 19, 2009 2:19 AM

    your chiffon cake looks really good! ^^

    ReplyDelete
  11. Sonia ~ Nasi Lemak LoverNovember 19, 2009 8:55 AM

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

    ReplyDelete
  12. Little Corner of MineNovember 19, 2009 10:02 AM

    Ivy, refer to this page for easy conversion:
    http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx

    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. :)

    ReplyDelete
  13. BeachloverNovember 19, 2009 3:14 PM

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

    ReplyDelete
  14. Babe_KLNovember 19, 2009 8:34 PM

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

    ReplyDelete
  15. Chibog in ChiefNovember 20, 2009 8:09 AM

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

    ReplyDelete
  16. Little Corner of MineNovember 20, 2009 9:00 AM

    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!

    ReplyDelete
  17. The Cooking NinjaNovember 21, 2009 11:30 AM

    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.

    ReplyDelete
  18. Retno PrihadanaNovember 24, 2009 12:01 AM

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

    ReplyDelete
  19. FunnymomNovember 24, 2009 7:40 PM

    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?

    ReplyDelete
  20. Little Corner of MineNovember 25, 2009 12:01 PM

    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.

    ReplyDelete
  21. AnonymousDecember 01, 2009 1:02 AM

    Hi,
    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)

    ReplyDelete
  22. Little Corner of MineDecember 01, 2009 8:14 AM

    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.

    ReplyDelete
  23. AnonymousAugust 11, 2011 7:00 AM

    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. :-)

    ReplyDelete
  24. Little Corner of MineAugust 11, 2011 9:18 AM

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

    ReplyDelete
  25. tekkiebaoMay 20, 2012 10:33 AM

    Perfect recipe, I got it right on the first try

    ReplyDelete
  26. tekkiebaoMay 20, 2012 10:34 AM

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

    ReplyDelete
  27. Little Corner of MineMay 21, 2012 2:55 PM

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

    ReplyDelete
  28. anneFebruary 23, 2013 11:50 PM

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

    ReplyDelete
  29. Little Corner of MineFebruary 24, 2013 7:17 AM

    Yes you can Anne.

    ReplyDelete
  30. UnknownSeptember 24, 2013 12:20 PM

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

    ReplyDelete
  31. Little Corner of MineSeptember 24, 2013 2:56 PM

    Hi Angeline,

    Let me make one for you.

    Use,
    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!

    ReplyDelete
  32. Mama miaJuly 15, 2021 11:35 PM

    Hi,
    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 .


    ReplyDelete
  33. Little Corner of MineJuly 19, 2021 4:15 PM

    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!

    ReplyDelete
  34. AnonymousMay 07, 2023 10:25 AM

    I do not have Irish cream Liquor, what can I substitute with ? Can I use coffe paste ? Thanks

    ReplyDelete

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