Coffee Chiffon Cake
Are we ready for the holiday baking season? Super excited to create this Coffee Chiffon Cake especially if you are a coffee lover. You probably know by now that I am all about light and fluffy cakes and this time with a beautiful note of coffee flavor.
To get the best coffee flavor for this cake, I used Mr. Coffee® One-Touch Coffeehouse+ to brew a glass of espresso. We do not skimp on any flavors here. Love how this machine can also make all your favorite coffee drinks like espresso, cappuccino and latte. You can easily get this espresso maker from the link here!
*This post is sponsored by Mr. Coffee®.
Ingredients:
3 eggs, yolk and whites separated
30ml espresso
30ml milk
40ml neutral oil
75g cake flour
85g sugar
½ tsp baking powder
1/4 tsp lemon juice
7 inch chiffon cake pan
Steps:
Preheat the oven to 340F.
In a bowl, add in milk, oil, espresso and mix well. Add in egg yolks and mix well. Sift in cake flour and baking powder and mix until no streaks of flour.
In a stand mixer with a whisk attachment, whisk egg whites and lemon juice. While whisking, when egg whites start to form bubbles, slowly add in the sugar in 3 intervals. Whisk the egg whites until stiff peak. The tip of the egg whites curl slightly when you hold up the whisk.
Pour batter into the chiffon cake pan. Tap the pan on a flat surface 3 times to release some air bubbles. Bake for about 30-35 mins.
Once done, remove from the oven and immediately tap it on a flat surface to remove the big hot air bubbles. Quickly invert it upside down and let it cool completely (about 1-2 hours).
Once the cake has completely cooled, remove the cake from the pan with the bottom of the cake facing on top. Decorate it with some homemade whipped cream, fresh berries/fruits and enjoy!