This is an easy sponge cake recipe in coffee flavor for coffee lovers out there.
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Prep Time10
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Cook Time60
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Ingredients
Directions
Preheat the oven @ 180C
Add instant coffee powder to the milk and dissolve
Add egg whites to a large clean dry bowl, beat until frothy, then add half of the sugar and vanilla and beat until soft peaks are formed
Now add remaining half of the sugar and oil to the eggs yolks and beat until dissolved and pour to the egg white mixture and combine gently by using a whisk or fold in with a spatula.
Add coffee and mix gently until well combined.
Now add the sifted all purpose flour to the mixture and fold carefully until well combined.
Pour this to a 7 inch lined baking pan
Tap to remove any trapped air bubbles
Bake in the oven for 50 to 60 minutes or until a skewer inserted in the middle comes out clear.
Tips :
Using whole milk improves the texture of the cake. It also gives you that nice crumb structure to the cake.
Whip the egg whites to stiff peaks .
Add lemon juice ,vinegar or cream of tartar to the egg whites. This will give stability to the whipped whites which is responsible for that spongey and airy (or fluffy) texture of chiffon cake.
Watch how to whip egg whites perfectly here. https://youtu.be/VwHCyttOArk
This recipe calls for a 6 inch cake pan. The removable base will make your life easier.
Do not open the oven door for the first 30 minutes or you are risking deflating the cake
Keeping a pan with hot water in the oven makes the cake more moist and crack less
Using cake flour will make the cake more softer .
To make cake flour from all purpose flour please see this video.
Alternative Ingredients:
If you don’t have instant coffee powder , you can use normal ground coffee powder to the milk and bring it to a boil and let it cool down. Strain to get rid of the residue
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