This fluffy coffee marble chiffon cake is so exciting with its beautiful swirled pattern! The light, airy sponge is infused with the most wonderful coffee aroma♪
Ingredients
4 servings- Egg yolks4 large
- Egg whites5 large
- Cake flour100 g
- Granulated sugar80 g
- Milk (or water)45 ml
- Vegetable oil40 ml
- ★Instant coffee2 tbsp
- ★Hot water2 tsp
- ★Coffee liqueur (or hot water)1 tsp
Directions
75 min- 1
In a bowl, combine the ★ seasonings (instant coffee, hot water, and coffee liqueur) and mix well until dissolved. Sift the cake flour into a separate bowl. Preheat the oven to 170°C.
- 2
Separate the eggs into yolks and whites. Whip the egg whites while gradually adding half of the granulated sugar (40 g) until stiff peaks form. Refrigerate the meringue.
- 3
In the egg yolk bowl, add the remaining granulated sugar and beat until pale and fluffy. Add the milk and vegetable oil and mix well.
- 4
Sift the cake flour again while folding it into the egg yolk mixture, mixing gently until just combined.
- 5
Remove the meringue from the refrigerator and fold in 1/3 of it into the batter with a gentle hand. Then fold in half of the remaining meringue.
- 6
Transfer all the batter into the remaining meringue bowl and fold gently from the bottom, being careful not to deflate the air bubbles.
- 7
Add about 2 ladles of the batter from step 6 to the coffee mixture and mix gently. Be careful not to overmix, as this will cause the marble pattern to disappear.
- 8
Pour the coffee batter mixture back into the original batter bowl and fold together with 3 gentle strokes from the bottom while rotating the bowl.
- 9
Pour the batter into a chiffon cake pan and gently tap the pan to release air bubbles.
- 10
Bake at 170°C for about 20 minutes. Halfway through, make 4-5 shallow cuts on the surface with a bread knife.
- 11
Reduce the temperature to 160°C and bake for an additional 10 minutes (or continue at 170°C). The cake is done when a skewer inserted comes out clean.
- 12
Immediately invert the pan onto a cup or bottle and let it cool upside down completely. Do not remove from the pan while warm, as the cake may collapse.
- 13
Once cooled, run a palette knife around the sides and use a skewer to cut around the center hole. Invert onto a serving plate and serve.
Tips
The key to a beautiful marble pattern is to gently and quickly mix the coffee liquid without overmixing. You can adjust the amount of granulated sugar to your preference.
Nutrition
Per serving- Calories345 kcal
- Protein8.8 g
- Fat14.5 g
- Carbs45 g
- Sodium0.1 g
This fluffy coffee marble chiffon cake is so exciting with its beautiful swirled pattern! The light, airy sponge is infused with the most wonderful coffee aroma♪
Ingredients
4 servings- Egg yolks4 large
- Egg whites5 large
- Cake flour100 g
- Granulated sugar80 g
- Milk (or water)45 ml
- Vegetable oil40 ml
- ★Instant coffee2 tbsp
- ★Hot water2 tsp
- ★Coffee liqueur (or hot water)1 tsp
Directions
75 min- 1
In a bowl, combine the ★ seasonings (instant coffee, hot water, and coffee liqueur) and mix well until dissolved. Sift the cake flour into a separate bowl. Preheat the oven to 170°C.
- 2
Separate the eggs into yolks and whites. Whip the egg whites while gradually adding half of the granulated sugar (40 g) until stiff peaks form. Refrigerate the meringue.
- 3
In the egg yolk bowl, add the remaining granulated sugar and beat until pale and fluffy. Add the milk and vegetable oil and mix well.
- 4
Sift the cake flour again while folding it into the egg yolk mixture, mixing gently until just combined.
- 5
Remove the meringue from the refrigerator and fold in 1/3 of it into the batter with a gentle hand. Then fold in half of the remaining meringue.
- 6
Transfer all the batter into the remaining meringue bowl and fold gently from the bottom, being careful not to deflate the air bubbles.
- 7
Add about 2 ladles of the batter from step 6 to the coffee mixture and mix gently. Be careful not to overmix, as this will cause the marble pattern to disappear.
- 8
Pour the coffee batter mixture back into the original batter bowl and fold together with 3 gentle strokes from the bottom while rotating the bowl.
- 9
Pour the batter into a chiffon cake pan and gently tap the pan to release air bubbles.
- 10
Bake at 170°C for about 20 minutes. Halfway through, make 4-5 shallow cuts on the surface with a bread knife.
- 11
Reduce the temperature to 160°C and bake for an additional 10 minutes (or continue at 170°C). The cake is done when a skewer inserted comes out clean.
- 12
Immediately invert the pan onto a cup or bottle and let it cool upside down completely. Do not remove from the pan while warm, as the cake may collapse.
- 13
Once cooled, run a palette knife around the sides and use a skewer to cut around the center hole. Invert onto a serving plate and serve.
Nutrition
Per serving- Calories345 kcal
- Protein8.8 g
- Fat14.5 g
- Carbs45 g
- Sodium0.1 g
Tips
The key to a beautiful marble pattern is to gently and quickly mix the coffee liquid without overmixing. You can adjust the amount of granulated sugar to your preference.