espresso chiffon cake

Name: Espresso Chiffon Cake
Prep time: 15 min
Cook time: 45 min
Yield: 16
Cuisine: American
Ingredients: 2 1/4 cup(s) cake flour or whole wheat pastry flour; 1 1/2 cup(s) sugar; 1 tablespoon(s) baking powder; 3/4 tablespoon(s) ground cinnamon; 1/2 teaspoon(s) salt; 1/2 cup(s) walnut oil; 2 large eggs, separated, plus 4 large egg whites; 3/4 cup(s) brewed espresso or other dark-roast coffee, at room temperature; 1/4 cup(s) unsweetened dark cocoa powder (can use less if you wish); 1 teaspoon(s) pure vanilla extract; 1/2 teaspoon(s) cream of tartar; - confectioners’ sugar

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Walnut oil gives the cake a very nice nutty quality, but you could also use extra-light olive oil or canola oil.

yield 16 serving(s)

prep time 15 Min

cook time 45 Min

method Bake

Ingredients For espresso chiffon cake

2 1/4 c

cake flour or whole wheat pastry flour
1 1/2 c

sugar
1 Tbsp

baking powder
3/4 Tbsp

ground cinnamon
1/2 tsp

salt
1/2 c

walnut oil
2 lg

eggs, separated, plus 4 large egg whites
3/4 c

brewed espresso or other dark-roast coffee, at room temperature
1/4 c

unsweetened dark cocoa powder (can use less if you wish)
1 tsp

pure vanilla extract
1/2 tsp

cream of tartar
confectioners’ sugar

How To Make espresso chiffon cake

1
Preheat the oven to 325°F. Stir together the flour, sugar, baking powder, cinnamon, and salt in a medium bowl.

2
Whisk the walnut, olive, or canola oil with the egg yolks, espresso or coffee, cocoa powder, and vanilla together in a large bowl until smooth. Fold the flour mixture into the egg mixture until well-combined.
3
Beat the 6 egg whites until frothy in a small bowl. Beat in the cream of tartar and continue beating until stiff peaks form. Gently fold egg whites into the batter.
4
Spoon the batter into an ungreased 10-inch tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
5
Invert the pan to cool. Once cooled, run a metal spatula around the inner and outer edges of the cake and invert it onto a serving plate.
6
Dust the cake with confectioners’ sugar. Cut and serve.
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