This fluffy cake is perfect for dessert or an afternoon snack because it has a delightful coffee flavor.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 cake |
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅔ cup brewed coffee
- ½ cup cooking oil
- 8 egg yolks
- 8 egg whites
- ½ teaspoon cream of tartar
- ½ cup white sugar
Instructions
- Preheat an oven to 325 degrees F (165 degrees C).
- Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. 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.
- Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 321 mg |
| Sugars | 25 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Not enough coffee flavor to it. It probably should be espresso. 60 minutes is probably too much time. 40 minutes are good enough. Crust tends to form. Other recipes slice the top part to help with baking I guess. There’s a strong egg taste. Fluffy and light though. Tends to rise a lot. Should specify how big is the Bundt pan.
We found this cake heavy and tasteless. The only flavoring is the 2/3 c. of coffee. Maybe if I had used espresso there would have been that coffee flavor I was looking for. I won’t be making this one again.
I’ve made this cake three times already and it always comes out well. This is a great Philippine style mocha chiffon cake recipe. Tip: Use mocha whipped cream as a frosting.
I’m sorry…this is a light cake but it has such an ODD taste it’s awful. I will not make this one again.
Very nice cake recipe. This was my first try at chiffon cake and I was very pleased with how it turned out. It came easily out of the pan after being loosened just a bit. I couldn’t really taste a significant amount of coffee flavor, so I glazed it with an orange glaze so that even if there was a hint of coffee, it would still blend well with the kick of orange. I then topped it with hazelnuts. 🙂 It looks lovely. Thanks for the recipe!