[VIDEO] Coffee Chiffon Cake

Simple and easy Coffee Chiffon Cake is a great way to enjoy the flavor of coffee in a cake. It has a nice subtle coffee flavor, a soft, light and airy texture. This cake speaks simplicity, serve it as is even without any frosting which I think is the best way to enjoy any chiffon cakes.

What is Chiffon Cake?

Chiffon Cake is a light, fluffy and airy cake. It do not use too much fat like butter. Instead, to keep the texture soft, it uses oil. Another technique that Chiffon Cake uses is the separation of egg yolk and egg white, and whipping the egg white to stiff peaks. Chiffon Cake usually do not use any leavening agent (although you can if you want to). It relies on the whipped egg white for volume and lift. This is why it is very important to have the eggs in room temperature so they mix and whipped easily. It will take about 6-8 minutes to get to stuff peaks. Stiff peaks simply means the egg white will hold its shape, the pointed tip remains up and standing and when you turn the bowl upside down, the mixture will not slide down or fall. 

Simplicity is Beauty

Chiffon cakes is one of my favorite cake to make. There was a time when I was WFH due to COVID19 that I started making Chiffon Cake almost every week from one variation to another. What I love about chiffon cake is the simplicity of the ingredients and the process and yet, even with all this simplicity,Chiffon Cake always comes out beautiful and attractive as is, even without a frosting. You do not need to dress it up with frosting, although you can it you want to. In fact, most Chiffon Cakes are served plain without frosting. This makes the cake the center of attention, it is simple and yet it is enjoyable to eat. The texture is soft, light and airy and it was moist, never dry. Chiffon cakes have a tendency to be dry, but not this one. The taste is subtle, not too sweet which I really like. I guess another reason why I was able to make this almost every week ie because it was so light, I do not feel overwhelmed eating the entire cake (Yes, you heard me right ENTIRE cake) to myself. Not in one seating! Spread over a week time πŸ™‚ I find it great to go with tea, for light breakfast served with fresh fruits, or for snack time.

NO to Non-Stick Tube Pan for Chiffon Cakes

This is one time where I would not recommend using a non-stick pan or even to grease the pan itself. Since this cake has a very light and airy texture, it will collapse as soon as you take it out of the oven. To prevent that, the cake need to stick to the bottom and side of the pan which makes a non-stick tube pan NOT suitable for this purpose. A tube in the middle gives the cake more surface area to cling to and using a regular pan gives extra grip to the cake. Once it comes out of the oven, the cake needs to be inverted (upside down) to prevent it from collapsing. This will retain the tall structure we built from whipping the egg whites and adding extra leavening agents.


  • 4 Eggs (separated, room temperature)
  • 2 tablespoon granulated Sugar
  • 3 tablespoon Flavorless Oil
  • 5 tablespoon Milk
  • 3 teaspoon Instant Coffee or Brewed Coffee
  • 2 teaspoon warm Water
  • 1/2 cup + 3 tablespoon Cake Flour
  • 1/3 teaspoon fine Salt
  • 7 tablespoon granulated Sugar


  1. Wet Ingredients (Egg Yolk Mixture): In a mixing bowl, add the egg yolk and 2 tablespoon sugar. Mix to combine. Add the oil and milk and stir.
  2. Instant Coffee: Add warm water to the instant coffee to dissolve. Stir until fully dissolved. Pour the dissolved coffee to the egg yolk mixture.
    • Alternatively, If using brewed coffee, you can directly pour the instant coffee to the egg yolk mixture.
  3. Dry Ingredients: Sift the cake flour and salt onto the egg yolk mixture. Mix to combine.
  4. Egg White: Using an electric mixer or manually with a wire whisk, whipped the egg white to stiff peaks, about 7 – 8 minutes while gradually adding the 8 tablespoon of sugar in 3 additions.
  5. Egg Yolk + Egg White: Transfer about 1/4 of the whipped egg white into the egg yolk mixture and gently fold to combine. Pour into the whipped egg white and gently fold to combine.
  6. Pour into a 6″ tube pan. Tap 3-4 times on the counter top to release the bubbles or run a knife or chopstick along the batter to release air bubbles.
  7. Bake for 42 minutes until the top has browned.
  8. Cool: Take out from the oven, cool and invert the pan. This will avoid the cake from deflating.
  9. Serve: Decorate as desired or serve as is with a dusting of icing sugar on top or some whipped cream.
  10. Storage: You can keep the cake in the fridge for a week or freeze it for 2-3 months, preferably without frosting. Tightly wrap in with cling wrap, then put it inside a ziplock bag and then inside a container.

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