Coffee Chiffon Cake

I can guide you in preparing a delicious Coffee Chiffon Cake, a light and fluffy cake that is very popular around the world and can be customized in many ways. Here’s how to make this coffee-flavored version.

Ingredients

• 7 eggs (yolks and whites separated)
• 250 g of granulated sugar
• 240 g of all-purpose flour
• 120 ml of neutral oil (such as sunflower or corn oil)
• 120 ml of strong water (water in which instant coffee has been dissolved) or freshly made and cooled coffee
• 1 packet of baking powder
• 1 pinch of salt
• 1 teaspoon of vanilla extract (optional)
• Powdered sugar for decorating (optional)

Preparation

1. Preheat the oven to 160 °C (320 °F) and prepare a chiffon cake pan (one with a central tube is ideal), do not butter or flour it; the cake must cling to the walls to rise evenly.
2. In a large bowl, sift together the flour, half of the granulated sugar (125 g), the baking powder, and the salt.
3. In another bowl, mix the yolks with the oil, strong water or cooled coffee, and vanilla extract until well combined.
4. Combine the yolk mixture with the dry ingredients mixture and mix until you have a smooth batter.
5. In a third large and dry bowl, whip the egg whites with an electric mixer at high speed until soft peaks form. Gradually add the remaining sugar (125 g) and continue to whip until firm and glossy peaks form.
6. Gently fold the whipped whites into the yolk mixture in three additions, being careful not to deflate the mixture.
7. Pour the batter into the pan and level the surface with a spatula.
8. Bake for about 55-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Once baked, immediately flip the pan onto a cooling rack and let the cake cool completely upside down. This helps the cake stay tall and fluffy.
10. When the chiffon cake is completely cool, run a knife along the edges of the pan to help release it, then invert the cake onto a serving plate.
11. If desired, dust with powdered sugar before serving.

Fun Fact

The chiffon cake was invented in the 1920s by an American insurance salesman named Harry Baker, who kept the recipe a secret for over two decades before selling it to General Mills, who popularized it through its “Betty Crocker” brand. The uniqueness of this dessert is its airy and light structure, obtained thanks to the use of separately whipped eggs and the addition of oil, which provides moisture without weighing down.

Happy baking and enjoy your meal!