Rating: 3.25 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack.

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
1 cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C).

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  • Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.

  • Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.

Nutrition Facts

312 calories; protein 6.7g; carbohydrates 44.4g; fat 12.3g; cholesterol 136.6mg; sodium 320.8mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
08/23/2010
Very nice cake recipe. This was my first try at chiffon cake and I was very pleased with how it turned out. It came easily out of the pan after being loosened just a bit. I couldn't really taste a significant amount of coffee flavor so I glazed it with an orange glaze so that even if there was a hint of coffee it would still blend well with the kick of orange. I then topped it with hazelnuts.:) It looks lovely. Thanks for the recipe! Read More
(13)

Most helpful critical review

Rating: 1 stars
03/25/2012
I'm sorry...this is a light cake but it has such an ODD taste it's awful. I will not make this one again. Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/23/2010
Very nice cake recipe. This was my first try at chiffon cake and I was very pleased with how it turned out. It came easily out of the pan after being loosened just a bit. I couldn't really taste a significant amount of coffee flavor so I glazed it with an orange glaze so that even if there was a hint of coffee it would still blend well with the kick of orange. I then topped it with hazelnuts.:) It looks lovely. Thanks for the recipe! Read More
(13)
Rating: 5 stars
05/25/2019
I've made this cake three times already and it always comes out well. This is a great Philippine style mocha chiffon cake recipe. Tip: Use mocha whipped cream as a frosting. Read More
(1)
Rating: 1 stars
03/25/2012
I'm sorry...this is a light cake but it has such an ODD taste it's awful. I will not make this one again. Read More
(1)
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Rating: 2 stars
08/29/2019
We found this cake heavy and tasteless. The only flavoring is the 2/3 c. of coffee. Maybe if I had used espresso there would have been that coffee flavor I was looking for. I won't be making this one again. Read More