Sunday, May 03, 2009

Coffee Chiffon Cake

I wonder if it's the caffeine or the excitement that keeps me awake at night. Oh, it could be the caffeine cos I can't sleep well if I drink coffee in the day. It could be the excitement too... because I have FINALLY baked a chiffon cake successfully!

Not that I have never succeeded before. I managed to bake Banana Chiffon Cake and Green Tea Chiffon Cake pretty well and standing tall. Then later attempts were disappointment and more disappointment. But I did it again! See, no more sunken top! I'm excited! I keep thinking about what chiffon cakes to make and imagining myself making them successfully again when I can't seem to fall asleep last night.

I love this Kevin Chai's recipe. Simple and great. The texture is just perfect, soft and spongy and not too moist or dry. A must-try for chiffon cake beginners like me!

Coffee Chiffon Cake

Ingredients (6-inch chiffon tin)
2 egg yolks
20g caster sugar
1 tbsp instant coffee powder
20ml milk
20ml cooking oil
40g self-raising flour

2 egg whites (I use 3 egg whites but it is too much for a 6-inch tin, haha!)
1/4 tsp cream of tartar
50g caster sugar (can reduce to 40g)

1. Whisk egg yolks and sugar. Stir instant coffee powder with milk until the coffee powder dissolves.
2. Add the coffee mixture and oil into the egg yolk batter. Fold in the flour.
3. Beat egg whites and cream of tartar until mixture is foamy. Gradually add in sugar and beat until stiff peak form. (Important!)
4. Gently fold beaten egg white into egg yolk batter (in step 2) until blended in 3 batches.
5. Pour batter into ungreased 6-inch chiffon tin. Bake in pre-heated oven at 170 deg C for 30 mins. (I bake at 180 deg C for the 1st 10 minutes, then reduce to 170 deg C for the next 20 minutes.)
6. Remove from oven and invert cake immediately until it is completely cool.

Recipe modified from: Chiffon Cake is Done by Kevin Chai


  1. Wow.. you've got nicely bake chiffon! Well done!!

  2. What a perfect chiffon cake you have made! Well done :)

  3. I am so jealous!!

    Each time I see a successful chiffon, I am so envious..... cos I have never succeeded yet, not even once!

  4. Wow...that's so beautiful! my chiffon cake always sink to the bottom once it out from the oven. Congratulation SSB!!

  5. Thank you, HHB and Grace!

    Skinnymum and FF, I have failed too many times to count. I'm sure you can make a successful chiffon cake one day!

  6. hi ..
    i am a novice baker. please visit and you will see what i am trying to do. may i put your blog as my fave?
    by the way, where is exactly daiso in singapore?


  7. HI SSB

    can i just check with you, if i substitute the self raising flour with cake flour, how do i do that?

  8. Hi Novia, thanks for visiting my blog. Yes, please feel free to link me up. :)

    There are 4 Daiso branches in Singapore. More stores coming soon I think.

    IMM (Jurong East)
    Plaza Singapura (Orchard)
    Vivocity (Harbourfront)
    Sembawang Shopping Centre

    You can check the addresses here:-

  9. Hi octopusmum,

    You can use 40g cake flour + 1/4 tsp baking powder.

  10. Hi SSM....well done! i also a fan of kevin chai :P i really luvs the coffee chiffon!

  11. HI SSB,
    thks for your prompt response..will try this out after my next chiffon cake project!

  12. Thanks Peng! Your chiffon cakes are so good. I hope I can be as good as you.

    Hi octopusmum, hope you like it! If you have a blog too, share it with us. :)

  13. Hi SSB,

    Love your blog :)
    What can I use to substitute cream of tartar? BTW, what does cream of tartar do for the cake?

    Many thanks,

  14. Hi Julie, thanks for reading my blog. :)

    You can substitute cream of tartar with the same amount of lemon juice. It is used to stabilize the egg whites which is important for making chiffon cakes. Cos the egg whites tend to collapse easily and cause the chiffon cakes to sink.

  15. it is a lovely looking chiffon cake! and after looking at ur steps i feel so motivated to want to bake now! its so healthy and easy :)

  16. Thanks Missy! I love chiffon cakes more than any other cakes. It's so delicious and healthy too. That's why I have to master the skill of making it. Do give it a try soon! :)

  17. congratulation!! your chiffon cake look soft!! this is the 3 rd site I see coffee chiffon cake!! I wanna to try your recipe soon! thanks!

  18. Thanks! It was really good and easy to make. Try it soon! ;)

  19. the streusel18 June 2009 05:54

    My chiffon cake have sunk to the first and second attempt. Why ? Is it the fact that I used pineapple juice to make it ? Or because I didn't used cream of tartar for the egg whites ? I decided to try it once a month until I find the way of success. Yours seem to be very delicious, giving water in the mouth...mmm

  20. Hi the streusel, my chiffon cakes have sunk many many times too. Unfortunately, I have not found out the reason why I always failed. I think the main difficulty is the beating of egg whites and controlling the oven temperature. You can refer to Rei's tips about chiffon cakes.

    Other than that, it's all about practising and experimenting with your oven. Wish you success ok. Me too! :)

  21. The Streusel19 June 2009 08:17

    Thank you for ur answer ! As I cannot find cream of tartar in my country I shall use lemon juice to beat the eggs white.

  22. The Streusel21 July 2009 05:21

    I finally succeed to make a chiffon cake. A green lemon chiffon cake. It didn't reached the high tall as normal cos I baked it in a wide aluminiun pan (just half of the pan of 26 cm for 4 eggs and 150g of flour), but I think it was a chiffon cake with the spongy aspect, the smooth and the lemon flavour like a candy. My first attempts have all failed because I didn't followed the steps in the way to beat the egg whites, and the controlling of my electric oven. Now I think I should go on prudently and try other flavour like your coffe and strawberry chiffon cakes, but also pineapple and banana.Someone told me to try with red fruit tea, but I'll rather make it with blackcurrant, hopping to eat violet cake... ha ha... Thank you ! You and REI were precious guide.

  23. Wow, glad to know that you have succeeded. There are just too many types of chiffon cakes to be made. Go on and bake the flavour you like! Share it with me if you have a blog ok. I did not help you much really. Rei is the real master. ;)

  24. Hi

    I was looking through your posts and I think you make beautiful cakes. =)

    I was wondering if I can adapt the coffee chiffon recipe to fit a 7" tin? How should I convert?


  25. Hi Bakinggal, thanks for your compliments!

    I suggest you use a recipe that uses a 7" tin. It will be risky to adjust the recipe for a chiffon cake as it's more delicate.

    I recommend you to use this recipe by Grace. She's very good at chiffon cakes.

    Good luck!

  26. Hi small small baker,

    I tried your recipe over the weekend and it is really nice. =) Thanks so much! I have credited you in my newly started blog and linked them to your page for the recipe. Is that ok?

    Sorry for the questions as I'm new to blogging and I'm not sure if there is any protocol for credits and things like that.

  27. Hi Baking Gal, glad that you like this recipe. You did a great job! And thanks for linking me up. It's best to give credit to the person who posted the recipe. You did the right way. :)

  28. Hi Small small baker

    Thanks for your compliments! It's all due to your recipe. =)
    Will def try out other recipes on your blog.


  29. Hi SSB,

    Thanks for this recipe. I finally did it!!! And was successful in my chiffon attempt! Check it out -

    Thanks again! So so thrilled... that I am gushing like a school girl. Hehee.


  30. Hello small small Baker

    U mentioned that u baked your coffee chiffon with 2 yolks and 3 whites and the 6-inch tin was too small.

    "2 egg whites (I use 3 egg whites but it is too much for a 6-inch tin, haha"

    In that case, can I use my 7-1/2inch chiffon tin to bake by using your coffee chiffon recipe?

    Awaiting your urgent reply.

    Priscilla Poh

  31. Priscilla: You can try but I have never tried. Dunno if it will turn out too short or not.

    Or you can try this recipe for 17cm tin:

  32. Hello ssb, may I know what kind of milk did you use? Fresh milk or full cream milk? Thank you! Love your blog

  33. Hi Stella, usually I prefer to use fresh milk cos I always have it in my fridge. But you can use full cream or low fat, I think it doesn't make a difference here.

  34. 请问用两粒蛋白跟三粒蛋白会有很大的差别吗?

    1. Yes, extra egg white will give extra volume to the cake. Make the cake taller and fluffier. You can also use plain/cake flour. No need to depend on self-raising or baking powder to make the cake rise. Hope you don't mind I reply in English. :)

    2. Thank.I use two whites bake for two time but fail ,than I use ur three egg whites it come out OK n nice.thank so much.