Coffee-Infused Chiffon Cake
A light, airy chiffon cake with a deep coffee flavor, perfect for dessert or an afternoon pick-me-up.
Ingredients
For the Cake:
- 2 ¼ cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 6 large eggs separated
- ½ cup vegetable oil
- ¾ cup brewed coffee cooled
- 1 tsp vanilla extract
- ½ tsp cream of tartar
For the Topping (Optional):
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp espresso powder
Instructions
- Preheat the Oven:
- Set the oven to 325°F (163°C).
- Do not grease the chiffon cake pan.
- Mix Dry Ingredients:
- Sift cake flour, baking powder, and salt together.
- Combine Wet Ingredients:
- Whisk egg yolks, oil, coffee, vanilla, and half the sugar until smooth.
- Combine Wet and Dry:
- Gently mix the dry ingredients into the wet mixture until smooth.
- Beat Egg Whites:
- In a separate bowl, beat egg whites and cream of tartar until frothy.
- Gradually add the remaining sugar and beat until stiff peaks form.
- Fold in Egg Whites:
- Carefully fold the egg whites into the batter, keeping it light and airy.
- Bake the Cake:
- Pour batter into the pan.
- Bake for 45 minutes or until a skewer comes out clean.
- Cool Upside Down:
- Flip the cake upside down on a wire rack to cool completely.
- Prepare the Whipped Topping:
- Whip cream, powdered sugar, and espresso powder until fluffy.
- Serve and Enjoy:
- Slice, top with whipped cream, and devour.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 5%
- Potassium: 4%
- Folate: 8%
- Vitamin B6: 3%
Additional Notes/Tips to Enhance the Flavor
- Use a stronger coffee for a bolder taste.
- Let the cake cool completely before removing it from the pan.
- Pair with a hot espresso for maximum caffeine joy.
- Swap vanilla extract with hazelnut or almond for extra depth.