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Coffee Chiffon Cake

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
12 servings
Dessert Filipino
Coffee Chiffon Cake
Ingredients
  • 2 1/3 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup brewed coffee
  • 1/2 cup cooking oil
  • 8 egg yolks
  • 8 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup white sugar
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
Sift the flour, one cup of sugar, baking powder, and salt together in a bowl. Create a depression in the center of the flour mixture by pushing it aside, allowing room for the coffee, oil, and egg yolks. Combine these ingredients in the depression; mix thoroughly by hand until the batter is smooth and free of lumps.
3
In a separate, large bowl, whip the egg whites with cream of tartar until they become light and airy. Gradually add half a cup of sugar, continuing to whip until stiff peaks form. When you lift the beater or whisk straight up, the egg whites should hold their shape and form a sharp peak that doesn't collapse.
4
Mix the batter into the egg whites until well combined. Pour the cake mixture into a non-stick Bundt fluted tube pan.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 60 minutes. Allow the cake to cool in the pans for 10 minutes before removing it to a wire rack to cool completely.
6
Loosen the sides of the cake with a knife and release it onto a serving platter.