Coffee Chiffon Cake. A quick and easy recipe for coffee chiffon cake. This coffee chiffon cake is light, moist and fluffy, with just the right intensity of flavour to suit coffee lovers as well as non-coffee enthusiasts. As with all the chiffon cakes I bake, this one also makes a wonderful cake base for frosted cakes.

I cannot wait to try out Pandan Chiffon Cake, Orange Chiffon Cake, Chocolate Chiffon Cake, Soya Chiffon Cake, Rose Chiffon Cake, Matcha Chiffon Cake etc. Chiffon cakes are extremely popular in Japan, probably more so than the U. From Green Tea Chiffon Cake to Black Sesame Chiffon Cake, unique Japanese flavors are all the rage and they are the ones you want to try when you're in Japan. You can cook Coffee Chiffon Cake using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Coffee Chiffon Cake

Prepare of Egg yolk batter:.
It's 5 grams of Instant coffee.
You need 20 grams of Milk.
You need 80 grams of ☆Cake flour.
You need 3 grams of ☆Baking powder.
You need 3 of Egg yolks.
It's 50 grams of Granulated sugar.
Prepare 30 grams of Vegetable oil.
You need of Meringue:.
Prepare 4 of Egg whites (well chilled).
It's 30 grams of Granulated sugar.

This was my first attempt at making a Chiffon Cake and oh, boy… this recipe is a real winner. The Chocolate Chiffon Cake is so light, airy and fluffy - it's like eating a cloud! If that wasn't tempting enough, this cake is topped with a Coffee Chocolate Ganache. It's is the perfect rich, strong ganache to balance the soft chiffon cake.

Coffee Chiffon Cake step by step

Microwave the milk for about 20 seconds, and dissolve the coffee..
Sift the ☆ ingredients..
Add Step 1, Step 2, and other ingredients for egg yolk batter, and mix well with a whisk. It's a sticky and thick batter..
Making meringue: Add the egg whites into a different bowl. Add the sugar in 2 batches while mixing with a hand mixer at high speed. The meringue shouldn't drop out of the bowl when you put it up side down..
Add 1/3 of the meringue into the Step 3 egg yolk batter, and mix slowly with the whisk. It's ok if the mixture is not blended in and has some white parts..
Return the mixture into the Step 4 bowl with the meringue, and fold in by scooping up the batter from the bottom of the bowl. When all the white parts are gone, it's good..
Pour into the mold. The mixture forms ribbons and stays for a little while..
Gently drop it on the counter 2 ~ 3 times. Go around the circle 2 ~ 3 times with chopsticks to remove air bubbles..
Bake in the oven preheated to 170℃ for 30 ~ 35 minutes..
When baked, flip right away. Put onto a bottle or something, and let it cool completely for 2 ~ 3 hours..
Remove from the mold with a knife or hands..
It's fluffy..

Make a well in the center 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. BEST Mini Tiramisu Cheesecakes Topped with Dark Chocolate Ganache Truffles Easy Make Ahead Dessert -. Gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended. Cut gently through batter with metal spatula or a knife to break air pockets.