Coffee Chiffon Cake

    Coffee Chiffon Cake


    23 people made this

    About this recipe: 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.

    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.

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    Reviews (1)


    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

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