Easy coffee chiffon cake recipe

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Super simple coffee chiffon cake recipe, only ten steps can be completed.

Easy coffee chiffon cake recipe
Level: Easy
Yield: 8 servings


Eggs (large) 4
Fine granulated sugar 90g
low-gluten flour 78g
Instant coffee powder 6.5g
Warm water 52g
Corn oil 35g
Hot water 4g


  • Preheat the oven to 180 degrees, put 4g of instant coffee powder and 4g of hot water into the bowl and stir evenly.

    Coffee Qifeng
  • Add water, 35g corn oil, 15g granulated sugar, 2.5g instant coffee powder into the mixing bowl, stir until the sugar melts, then sift in low-gluten flour and mix well again.

    Coffee Qifeng
  • Add the egg yolk and continue to stir until the egg yolk paste is fine and even.

    Coffee Qifeng
  • Add 75g of fine granulated sugar to the egg whites in three times and beat with an electric whisk until small sharp corners appear. (You can switch to a low speed when it's almost the end. The meringue will be more delicate.)

    Coffee Qifeng
  • Take one third of the meringue and egg yolk paste and mix well.

    Coffee Qifeng
  • Then pour it into the remaining meringue and stir again to mix evenly.

    Coffee Qifeng
  • Add the coffee liquid in step one to the mixing plate.

    Coffee Qifeng
  • Just stir it for a while. (No need to mix thoroughly)

    Coffee Qifeng
  • Pour it into the mold, insert a bamboo stick into the cake batter and make a z-shaped circle. Finally, put it in the oven and bake at 170° for 25 to 30 minutes.

    Coffee Qifeng
  • After being out of the oven, let it cool and release it from the mold.

    Coffee Qifeng

Nutrition Facts

Per Serving ( 63 g ) :
calories263 calories
carbohydrate29 g
cholesterol20 mg
fat15 g
fiber1.3 g
protein4.3 g
saturatedFat3.7 g
sodium221 mg
sugar5.6 g
transFat0 g


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