Just last week, I had a conversation with my friend over the phone talking about cake baking. She asked me whether I have a coffee chiffon cake to share as she is a coffee enthusiast and craving for one. I just realized that I had baked a coffee chiffon cake before (more than 10 years ago) but that was with Hong Kong flour, baking powder and cream of tartar. So this time, I baked this Coffee Kahlua Chiffon Cake and sharing the recipe with you and my friend here with the simple ingredients that are readily available in your pantry. It is again a very simple fluffy, soft and light chiffon cake rich with coffee aroma and flavour not forgetting the kahlua liqueur and this is so perfect to serve with a cup of piping hot coffee. It is alright if you want to omit the liqueur or if you don’t have it on hand you can add coffee paste to enhance the coffee flavour in the cake.

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Coffee Kahlua Chiffon Cake

Fluffy, soft and light chiffon cake rich with coffee aroma and flavour not forgetting the kahlua liqueur and this is so perfect to serve with a cup of piping hot coffee.

Author Ann Low

Prep Time 15

Cook Time 40

Total Time 55

Course Breakfast, Snack

Cuisine International

Difficulty Easy

Servings

Ingredients

4 egg yolks - used 60g egg with shell
60 g caster sugar
50 ml hot milk
2 tbsp instant coffee granules
1/2 tbsp Kahlua liqueuer
1/2 tsp vanilla extract
40 ml corn oil
60 g cake flour/plain flour
20 g corn flour (starch)
1 tbsp cocoa powder

Meringue

4 egg whites
50 g caster sugar

Instructions

Preheat oven temperature to 160 deg C. Sift cake flour, corn flour and cocoa powder into a bowl, mix well and set aside.
Heat up milk to a boil, add instant coffee and stir well and leave to cool. Then mix with kahlua liqueuer and vanilla extract.
Combine egg yolks and sugar in another bowl, mix well with a hand whisk. Add coffee mixture, mix well followed by corn oil and blend well. Sieve in flour mixture again and stir well till combined.
Make meringue - Beat egg whites until foamy with an electric mixer. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
Fold ⅓ of egg whites into the coffee batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
Pour batter in a 17cm chiffon pan and bake in preheated oven for about 40 minutes. Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan.

Notes

Please keep in mind that all ovens temperature and baking time varies

**You can add 1 teaspoon of coffee paste instead if you don't want use kahlua liqueur

Nutrition

Calories: 117kcalCarbohydrates: 2gProtein: 4gFat: 10gSaturated Fat: 2gTrans Fat: 1gCholesterol: 130mgSodium: 40mgPotassium: 118mgFiber: 1gSugar: 1gVitamin A: 173IUCalcium: 20mgIron: 1mg

Keyword Chiffon Cake, Coffee, Kahlua

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