Our Espresso Chiffon Cake is a simple cake recipe for true coffee aficionados.
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There are good reasons to want to drink coffee. Sometimes it is not just about the caffeine fix but also about the creative ways to consume it. Making a coffee-flavored dessert is one of them.
Our espresso chiffon cake is light and tender like a sponge or angel food cake but healthier and lower in calories.
We chose to use espresso for this cake recipe because it has a much stronger taste for a richer coffee flavor and lingering aftertaste to the chiffon cake.
We envision this espresso chiffon cake as a go-to for any occasion, and it can easily be a birthday cake for a coffee lover. (Feel free to decorate it for the occasion!)
What is a Chiffon Cake?
Chiffon cake is made with vegetable oil instead of butter or shortening, making it a light and airy cake. Its moist and soft characteristics distinguish it from other cakes and make it an ideal, guilt-free dessert to finish off a hearty meal.
Why is chiffon cake called chiffon?
The word chiffon is French for rag or cloth. Chiffon is a kind of plain-woven fabric that’s light and silk with a sheer and transparent appearance. Chiffon is highly breathable and often used as a decorative fabric in accessories, evening and bridal wear, and lingerie.
Espresso Chiffon Cake Ingredients
- 16-20 grams ground coffee
- Powdered sugar (optional)
For batter
- ¾ cup sifted cake flour
- ⅛ cup sugar
- 1 tsp baking powder
- 5 large egg yolks
- ½ cup unsweetened coconut milk
- ¼ cup vegetable oil
For meringue (beaten egg whites)
- 5 large egg whites
- ½ tsp cream of tartar
- ¼ cup sugar
Tools and Equipment
- Mixer / Hand mixer
- Espresso machine
- Mixing bowl
- Tube pan
- Measuring cups and spoons
- Spatula
- Whisk
- Strainer (optional)
How to Make Espresso Chiffon Cake
- Preheat oven to 325°F.
- Pull a double espresso shot and set aside.
- Make the batter. Combine cake flour, sugar, and baking powder. Then add espresso, egg yolks, coconut milk, and vegetable oil. Whisk until well- combined. Set aside.
- Make the meringue by beating egg whites and cream of tartar with a mixer on medium-low speed until foamy. Increase speed to high and gradually add sugar until medium peaks form.
- Fold meringue into the batter. Mix and pour into a tube pan.
- Place in preheated oven for 35-45 minutes.
- Remove from oven. Optional: Dust with powdered sugar.
Step 1
Preheat the oven to 325°F.
Pull a double espresso shot and set it aside. A double shot of espresso requires 16-20 grams of ground coffee and yields about 2-2.5 ounces of liquid.
Step 2
Make the batter. In a mixing bowl, combine the dry ingredients—cake flour, sugar, and baking powder. Give the ingredients a quick whisk.
Add the wet ingredients. Add the espresso, egg yolks, coconut milk, and vegetable oil to the dry ingredients.
Whisk until well-combined and set the batter aside for later use.
Step 3
Make the meringue. In the mixer bowl with your egg whites, add cream of tartar and beat with a mixer, on medium-low speed, until foamy.
Add in sugar. Increase the mixer speed to high and gradually add the sugar.
Beat until medium peaks form. The meringue will be smooth and glossy. The peak, or tip, will stand straight up with a slight curl downwards.
Step 4
Fold together. Gently fold together the meringue into the batter with a spatula until well-combined. Folding makes the mixture fluffy. Be gentle so you can keep as much air as possible and to avoid deflating the meringue.
Step 5
Pour the mixture into an ungreased tube pan. Make sure it is clean and ungreased in order for the cake mixture to grip and rise properly.
Put in a preheated oven and bake for 35-40 minutes, or check for doneness using a toothpick. Simply insert one into the center of the cake and make sure it comes out dry and clean.
Step 6
Remove the cake from the oven and cool it upside down on a flat surface. This will prevent the cake from shrinking and becoming dense.
Release the cake from the pan by running a knife along the inside edge of the cake pan and center core.
Step 6
Dust the cake with powdered sugar, if desired.
Espresso Chiffon Cake Recipe
Espresso Chiffon Cake
Our Espresso Chiffon Cake is a simple cake recipe for true coffee aficionados.
Tools
- 16-20 grams ground coffee
- Powdered sugar (optional)
For batter
- ¾ cup sifted cake flour
- ⅛ cup sugar
- 1 tsp baking powder
- 5 large egg yolks
- ½ cup unsweetened coconut milk
- ¼ cup vegetable oil
For meringue (beaten egg whites)
- 5 large egg whites
- ½ tsp cream of tartar
- ¼ cup sugar
Instructions
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