Light and airy cake made with chocolate and a hint of coffee…perfect for the afternoon tea or make it elegant by decorating as you like.
I have been baking lots of cake lately and chiffon cake still one of my favorites…it is so easy and stays fresh and moist for days…depending on my mood I serve the cake with fresh fruit, some confectionary sugar or when needed I dress the cake with fresh whipped cream or layers of ganache.
The combination of flavors is unlimited, chocolate, coffee, orange, lemon, strawberry, vanilla… just to give some examples.
– What is chiffon cake?
Chiffon cake is very light, airy and fluffy cake made mainly with vegetable oil, eggs, sugar, cake flour and any liquid from milk to juices.
– What is the method used for chiffon cake?
Chiffon cake does not use any baking agent or butter, only vegetable oil and egg whites beaten into meringue as a leavening agent.
– Why should you make chiffon cake?
Because the texture is super soft, light and moist and almost melts in your mouth. Moreover, you can make it with all kind of flavors and serve plain or with any kind of frosting you desire.
– Why you should not be intimidated by chiffon cake?
There is really no secret…just mix the egg yolk portion with all the liquids and flour, set aside and beat the egg white to meringue until the soft-stiff peaks forms…fold gently and bake…
In my opinion the trick is to beat the meringue to the right stage and fold correctly…other than these two steps, there is really nothing scary about the baking the perfect chiffon cake or any kind of foam cake.
– Should we look at the recipe?
- 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
- 60 g vegetable oil (I used sunflower)
- 60 g milk
- 1 teaspoon instant coffee
- ½ teaspoon vanilla extract
- 65 g cake flour
- 15 g cocoa powder
- 1 pinch salt
- 6 g white vinegar
- 80 g sugar
Place a tray with water in the oven and preheat oven at 325oF.
In a small bowl, mix cake flour, cocoa powder and salt, set aside.
Add the instant coffee into the milk, stir until all the coffee granules are dissolved.
In a medium bowl, stir together egg yolks, oil, milk with coffee, vanilla extract. Add the sift the mix of cake flour, cocoa and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.
Pour the batter into a 7 x 4 ½ inch angel cake pan and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at 325oF for 30 minutes and lower the temperature to 300oF and bake for another 15 minutes.
Remove cake from the oven and invert the pan (turn the cake upside down) and place on a cup or any surface so the cake is suspended. Let it cool completely before removing the cake from the pan.
Remove the cake by gently running a thin spatula around the pan releasing the cake. Run the spatula along the base to remove the cake completely from the pan.
Decorate as desired.
– Looking for more cake recipe? Please check the recipes below…
Did you know that chiffon cake is a kind of foam cake? Foam cakes are basically made with eggs, sugar flour and very little oil. These cakes are light and airy due to the egg whites which are beaten separated from the egg yolks.
egg weights for stated sizes vary around the world. if your large eggs are american large eggs they equal british medium eggs. giving the weight of your eggs would be a good idea. good to see am american based recipe giving weights as cup sizes also vary around the world.
This looks totally awesome Juliana! I may need to do some more cake baking!
What about the icing? It looks like it might be some sort of coconut icing, which would be fantastic.The nice thing about chiffon cake is that it is so light and airy- I therefore could fit the entire thing in my stomach at once
Your cake looks perfect and gorgeous
I probably missed it, but is there conversion for American standard measurements? This looks delicious and since I have chickens I am always looking for ways to use eggs.
Hi Phyllis, I am sorry to take this long to get back to you, unfortunately I use the metric system for my baking/cooking, but you can easily convert it to the American measurements (https://www.convert-me.com/en/convert/cooking/). I hope you get to try this recipe…have a wonderful week!
Your chiffon cake is so light and fluffy. Don’t know if just one slice would do it. Might need more than one.. LOL Coffee and chocolate are beautiful flavors for afternoon tea. Love your step by step photos!
The texture of the cake looks so good..And the mocha flavor,Wow!
Hi. Can 3 9″ ” cake pans be used instead of the tube pan?
First of all, thank you so much for stopping by…I have no experience using the round pan for this recipe, but think that it will work using 1 x 9” round pan, just make sure to adjust baking time. If you try, please let me know your experience.
Have a great day!
I very much like the texture and lightness of chiffon cake. Love the mocha flavor here, looks gorgeous! Have a great week!
I love the lightness of chiffon cakes and yours baked up beautifully! What a delicious flavor with the coffee and chocolate and berries on the side. Yum!!
I haven’t had chiffon cake in ages. Now, of course, I’m starving for one — starving for yours, in particular! This looks great — thanks.
this cake looks stunning and beautiful Juliana, and delicious of course!!
The chiffon cake has such a tender and smooth crumb..Absolutely perfect!
Dear Juliana, although I have baked a lot of Chiffon Cakes, I have not baked a mocha version. It looks utterly delicious and you explained each step very well plus all your pics are very helpful!
Perfect with that cup of Earl Grey in the afternoon!
Thank you for another delighful recipe!