Coffee Chiffon Cake

    1 hour 30 min

    This is a recipe for a light and airy, coffee-flavoured sponge cake. It's great served as a dessert with fresh berries and sweetened cream or as an afternoon snack.

    38 people made this

    Makes: 1 cake

    • 300g plain flour
    • 200g caster sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 150ml freshly brewed coffee
    • 125ml cooking oil
    • 8 egg yolks
    • 8 egg whites
    • 1/2 teaspoon cream of tartar
    • 100g caster sugar

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat an oven to 170 C / Gas 3.
    2. Sieve flour, 200g sugar, baking powder and salt together in a bowl. Make a well in the centre of the flour mixture. Pour the coffee, oil and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
    3. Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 100g sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt or tube cake tin.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 60 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving plate.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Great flavour! Made it for my brother's birthday as he doesn't like sweet things much. So I made this reducing the sugar and upping the coffee. Sliced it in half and used whipped fresh cream to sandwich it. He loved it. I will make sure to leave it in the oven a little longer next time.  -  18 Apr 2013


    everything was fine until I baked the cake. I used my greased nonstickk tube pan but still it stuck but the cake was burnt but underbaked after only 30 mins - the birds got a feast, we got nothing. I need an aga recipe because though I have previously made a fabulously delicious and perfect chiffon cake in my aga, I could not find the original recipe and this one definitely was useless in my aga. I baked on the grid shelf of the roasting oven but with a plain shelf immediately above it but it rose so much and so fast within 30min it had not only stuck to the plain shelf above it, it was burnt everywhere except in the middle where it was underbaked. I was so disappointed but realise I must have an aga recipe for this cake!  -  26 Jan 2017


    Very nice cake recipe. This was my first try at chiffon cake and I was very pleased with how it turned out. It came easily out of the pan after being loosened just a bit. I couldn't really taste a significant amount of coffee flavor, so I glazed it with an orange glaze so that even if there was a hint of coffee, it would still blend well with the kick of orange. I then topped it with hazelnuts. It looks lovely. Thanks for the recipe!  -  21 Aug 2010  (Review from Allrecipes US | Canada)