COFFEE CHIFFON CAKE is a super soft and fluffy American dessert. The presence of coffee makes this cake fragrant and with an intense flavor. The CHIFFON CAKE is tall and soft like a cloud, ideal for breakfast, snack, or even as a dessert at the end of a meal. The preparation is really simple and quick.
The important thing for making this cake is to beat the egg whites until stiff peaks form, use the chiffon cake pan without greasing and flouring it.
But now let’s go to the kitchen and I’ll show you how to prepare the COFFEE CHIFFON CAKE
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 6 eggs
- 2 1/2 cups all-purpose flour
- 1 1/3 cups sugar
- 3/4 cup coffee
- 1/2 cup vegetable oil
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
Tools
- 1 Pan
- 1 Kitchen Scale
- 1 Mixer
Steps
Let’s start preparing the
Let’s start preparing the chiffon, combine the flour, sugar, and two teaspoons of baking powder in a bowl, and mix with a hand whisk to combine everything. Gradually add the coffee and incorporate it into the mixture. Finally, add the vegetable oil and mix well.
In another bowl, separate the egg whites from the yolks and add the yolks to the mixture with the help of the whisks. Use an electric mixer to beat the egg whites, adding the cream of tartar.
Incorporate the stiff egg whites into the mixture a little at a time, stirring gently from bottom to top (to avoid deflating the egg whites).
Pour the batter into a 10-inch diameter chiffon cake pan.
Bake in a static oven, preheated to 320°F for about 50 minutes.
Once the cake is out of the oven, let it cool upside down in its pan for 2-3 hours.
After the necessary time, use a knife blade to gently detach the edges from the pan.
The coffee chiffon cake is ready to be enjoyed
Enjoy your dessert!!
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