Coffee chiffon cake, another tasty variation of the classic chiffon cake, a very soft and moist ring that stays like that until the last slice.
I made the coffee chiffon cake using moka coffee, so it retains a rather delicate flavor that everyone really likes.
Making chiffon is not as difficult as many think, there are only precise steps to follow, such as whipping the egg whites well to stiff peaks and letting it cool in its special pan upside down. In addition to the classic baking powder for sweets, a small amount of cream of tartar is used, a natural leavening agent that is now easily found on the market.
The chiffon cake bakes in a special pan that should never be greased or floured because you will need to let it cool upside down, so it should not come off the pan easily. You can find the pan in housewares stores and online, but if you don’t have it or want to use the chiffon to create great filled cakes, you can easily use other pans. The important thing is always to find a way to let it cool upside down. I have also used chiffon as a base for decorated cakes with sugar paste and I guarantee it’s a perfect, moist, and very soft base.
For homemade ring cake lovers for great breakfasts and genuine snacks, I also recommend other recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 16
- Cooking methods: Oven
- Cuisine: Italian
- Energy 269.97 (Kcal)
- Carbohydrates 36.29 (g) of which sugars 19.95 (g)
- Proteins 5.77 (g)
- Fat 11.29 (g) of which saturated 1.85 (g)of which unsaturated 7.24 (g)
- Fibers 5.32 (g)
- Sodium 29.25 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs
- 1.5 cups sugar
- 1 tsp cream of tartar
- 1/2 cup vegetable oil
- 3/4 cup coffee (from moka)
- 2 1/4 cups all-purpose flour
- 1 packet baking powder
Tools
To whip the egg whites to stiff peaks, I recommend using an electric beater or a stand mixer. For baking the chiffon, I indicate the suitable pan.
- 1 Stand Mixer Howork
- 1 Pan
Preparation
The preparation of the chiffon cake is not only simple but also quick if, like me, you whip the egg whites in the stand mixer while in another large bowl you prepare the remaining batter using an electric beater. Finally, it will be enough to combine the two mixtures, bake, and watch this wonder slowly rise in the oven.
The first step is to separate the egg whites from the yolks, place the whites in the stand mixer bowl with the cream of tartar, set to maximum, and let them whip until they become stiff enough not to fall off the whisk when lifted.
In another large bowl, place the yolks with the sugar and, using the electric beater, whip them well until they are whitened and fluffy. Then, while still mixing with the beater, add the oil, coffee, flour, and finally the packet of baking powder.
When the egg whites are whipped, fold them manually into the remaining batter, a little at a time, making sure they are absorbed gradually with circular movements from the bottom up to avoid deflating them. It’s important not to use electric beaters to combine the egg whites, or you will deflate the entire batter.
Now that the batter is ready as you see in the photo, you can place it in the pan, which I remind you should not be greased or floured.
Bake in a preheated oven at 320°F for 50 minutes, then increase the temperature to 355°F for another 10 minutes. Now your chiffon will be ready, and you can open the oven for the first time, never open it before. Perform the toothpick test, and if it comes out dry, remove from the oven, turn it upside down on the table, and let it cool completely in this position.
Only when it’s cold, turn it over and remove the pan. For the edge, help detach it with a knife; the central part will easily detach by lifting it completely from the pan.
NOTES
I recommend using the special chiffon pan because it consists of two easily separable parts for easy removal after baking, and the pan has particular ridges on the edge that help keep it upside down while cooling.
The coffee chiffon cake, like the classic one, stays soft and moist until the last slice if kept in a cake holder with a lid. You can store it for up to a week at room temperature, but I’m sure it will be gone much sooner.
Frequently Asked Questions
Static or fan oven?
With new electric ovens, I recommend fan baking to allow it to rise to its maximum without burning the surface.
