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Coffee Chiffon Cake

Ready in 105 minutes
Prep 30 minutes
Cook 75 minutes
12
SERVINGS
METRIC
IMPERIAL

Cake

  • 50 ml instant coffee granules
  • 50 ml boiling water
  • 550 ml cake and pastry flour
  • 375 ml granulated sugar
  • 15 ml baking powder
  • 5 ml salt
  • 125 ml cold water
  • 125 ml vegetable oil
  • 5 egg yolks
  • 250 ml egg whites (about 8 large)
  • 2 ml cream of tartar

Glaze

  • 15 ml instant coffee granules
  • 15 ml hot water
  • 375 ml icing sugar
  • 5 ml vanilla extract
  • 15 ml water, can add up to 1 tbsp (15mL) more if needed
No need to visit a coffee house when this mocha-inspired cake is on-hand. Perfect for any coffee break!

Instructions

Preheat oven to 325° (160°C ). Place oven rack to the lowest position.

In small glass measuring cup, combine coffee and boiling water; let cool.

In large bowl, whisk flour, sugar, baking powder and salt. Add water, oil, egg yolks and cooled coffee mixture; beat with electric mixer until smooth. Set aside.

In separate large bowl, with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form, about 2 minutes. Fold one-quarter of the egg whites into egg yolk mixture. Gradually fold in remaining egg whites until no streaks remain. Scrape into ungreased 10-inch (25 cm) tube pan.

Bake for 75 minutes or until top springs back when lightly touched. Turn pan upside down and let hang on legs attached to pan or on a bottle, until completely cooled, about 2 hours. Run knife around inside of pan and tube. Turn out, bottom side up, onto cake plate.

Glaze: In glass measuring cup, combine coffee and hot water to dissolve. Whisk in icing sugar and vanilla. Add water one tablespoon (15 mL) at a time until smooth and consistency of thick syrup. Spoon over the top of cooled cake, allowing to drip down the sides. Let set before serving.

 

Tips
  • What are the best practices for beating egg whites for foam cakes?
Nutritional Facts
  • Amount Per Serving
    375 Calories
  • Fat
    12 g
  • Sodium
    304 mg
  • Carbohydrates
    58 g
  • Fibre
    1 g
  • Protein
    6 g

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