Coffee Chiffon Cake

recipe taken from “Joy of Making Desserts” by Shadow Kwan

80g Cake Flour
½ tsp baking powder
70ml milk
2 Tbs instant coffee powder
50ml oil
2 Tbs Kahlua
3 egg yolks
35g sugar

4 egg whites
1/4 tsp cream of tartar
30g sugar

  1. Bring milk to boil. Dissolve instant coffee in milk. Mix in oil and *Kahlua.
  2. Beat egg yolk and 35g sugar until creamy white in colour. Add it to mixture [1]
  3. Fold in flour until form batter
  4. Beat egg white and cream of tartar (if using) until soft peaks.Add sugar gradually while beating. Beat until stiff
  5. Fold egg white into egg yolk mixture in 3 parts
  6. Pour into ungreased 18cm tube pan.
  7. Knock the cake gentle on table 3 times.(This is to distribute the air pocket evenly)
  8. Bake in preheated oven 175 C for 30 min.
  9. Remove from oven, invert the cake to cool completely.

*Kahlua, Tia Maria are a coffee liquor, can be found at liquor shop.
** I'm using Ipoh White Coffee powder for this cake and find that the coffee aroma is not strong enough. I will try using nescafe instead next time.


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