One of the best features of chiffon cakes is that they make a delightful afternoon (or anytime actually) snack and an elegant dessert at the same time. Here’s a simple but absolutely delicious coffee-flavored chiffon cake to usher in the new year. Enjoy!
1-3/4 cups all-purpose flour
1-1/4 cups sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
7 large eggs, separated*
1/2 cup vegetable oil (I use extra light olive oil)
3/4 cup milk (I typically use almond or soy milk to make it non dairy), if cold from the fridge, microwave on high for 15 seconds just to take the chill away
3 tablespoons instant coffee granules
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
*Note: Eggs are easier to separate when cold. Once separated, let them sit for a bit to bring them to room temperature (about 30 minutes) or at the minimum, to ensure that they are not fridge cold, which would make them easier to whip up and help maximize the volume.
1. Adjust oven rack to the middle position and heat oven to 350ºF.
2. Whisk flour, 1/2 cup sugar, baking powder, and salt together in a large bowl.
3. In a separate bowl, whisk egg yolks, oil, milk mixture (stir and dissolve coffee granules in the milk), and vanilla extract together.
4. With an electric mixer, whip egg whites and cream of tartar on medium-low speed until foamy. Then increase mixer speed to medium-high and whip the whites until soft mounds form. Gradually add the remaining 3/4 cup sugar and continue to whip until stiff peaks form.
5. Whisk egg yolk mixture into flour mixture until smooth. Fold 1/3 of the whipped egg whites into the batter with a large rubber spatula until combined. Then carefully fold in the remaining egg whites.
6. Pour batter into an ungreased tube pan and bake for 50 to 55 minutes or until a toothpick/skewer inserted into the center comes out clean. Invert cake pan and let cake cool completely. To remove the cake, run a small, thin-blade knife around the edge (including around the tube) and bottom of the cake and gently tap to loosen it. Serve.