What is Chiffon Cake?

Chiffon Cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites, that makes it springy. It is made with oil that makes the texture of the cake more moist and silky.

How to make Coffee and Cardamom Chiffon Cakes?

Start by adding egg yolks, vegetable oil, sugar and vanilla. Whisk till fluffy.
In another bowl, sift flour, baking powder, coffee powder and cardamom powder. Mix into the egg yolk mixture well.
Beat the egg whites and cream of tartar together until stiff peaks form.
Fold in 1/4 of the egg whites first into the egg yolk batter to lighten it up, then gently fold in the rest of the egg whites in two parts until no white streaks remain.
Pour into muffin mould and bake.

Some tips to get the perfect Chiffon Cake!

Beat your egg whites to stiff peaks – Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Once your egg whites reach medium peaks (a tip that folds over), continue beating and once you reach stiff peaks (a tip that points straight) STOP. You don’t want to over-beat your egg whites. They could possibly break and will be harder to fold.
Fold the egg white in stages – Start by folding in only 1/4 of the meringue into your egg yolk batter to lighten the density of the batter. This makes it easier to combine the rest. Then fold in the remainder of the meringue in two equal parts using an under-and-over motion (folding) with your rubber spatula. Be gentle to maintain as much of the air bubbles as possible.
Do not grease your mould – The batter needs to be able to stick to the sides of the mould to help it rise to its maximum height.

Equipment used to make this recipe-

Cupcake Baking Pan

Electric Hand Mixer

6L Stand Mixer

Storing

You can cover the mini cakes in a sealed airtight container or tightly wrap in plastic wrap and store it at room temperature for 3-4 days, without the topping. Add the coffee topping before serving.
You can also freeze the mini chiffon cakes without the topping, once completely cooled, tightly wrap in a layer of plastic wrap and a layer of aluminum foil and store in the freezer for up to 3 months. Thaw in the refrigerator overnight and top with the beaten coffee before serving.

Liked this recipe? Check out some more –

Coffee Cardamom Chiffon Cakes

Recipe by thecrumbstoriesCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Pillowy soft, fluffy and decadent chiffon cakes with a unique middle eastern flavour combination. A bite of these Coffee Cardamom Chiffon Cakes transports you to the middle east.

Ingredients

Chiffon Cakes
2 large Eggs or 3 small Eggs, separated
60 g Caster Sugar, for egg whites
1/4 tsp Cream of Tartar or Lemon Juice
65 g Caster Sugar, for egg yolk mixture
40 ml Any Vegetable Oil
75 g All-Purpose Flour
1/8 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp Instant Coffee
1/4 tsp Cardamom Powder
60 ml Whole Milk
Coffee Topping (Optional)
2 tsp Instant Coffee
2-3 tsp Caster Sugar

Directions

Preheat Oven to 170 degrees Celsius.
Separate the egg yolks and egg whites. Start by sifting the flour, sugar, baking powder, baking soda and instant coffee into a large mixing bowl. Add the egg yolks, vegetable oil and milk. Whisk till combined well and set aside.
In another big bowl or stand mixer bowl, add egg whites and cream of tartar. Beat on medium speed adding sugar gradually. Beat till stiff peaks (a tip that points straight) .
Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Then gently fold in the rest of the egg whites in two equal parts until no white streaks remain.
Pour the batter into muffins molds till 3/4 full.
Bake in the preheated oven for 15-20 minutes or till a skewer comes out clean from the centre.
Topping (optional)
In a bowl or mug beat instant coffee and sugar with the help of a fork or spoon till pale and fluffy.
Once the cakes are cooled, remove from mould, invert and top with the beaten coffee topping. Sprinkle Cardamom powder on top.

Notes

No cream of tartar? You can substitute the 1/4 teaspoon of cream of tartar with 1/2 teaspoon of white vinegar or lemon juice.
Beat your egg whites to stiff peaks – Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Once your egg whites reach medium peaks (a tip that folds over), continue beating and once you reach stiff peaks (a tip that points straight) STOP. You don’t want to over-beat your egg whites. They could possibly break and will be harder to fold.
Fold the egg white in stages – Start by folding in only 1/4 of the meringue into your egg yolk batter to lighten the density of the batter. This makes it easier to combine the rest. Then fold in the remainder of the meringue in two equal parts using an under-and-over motion (folding) with your rubber spatula. Be gentle to maintain as much of the air bubbles as possible

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