A very soft chiffon cake with a light coffee taste. As I slice the cake, I am intrigued by the unique marbling effect of each and every piece. :)
Coffee Marble Chiffon Cake
Ingredients (Makes an 17-cm tube cake)
1 tbsp instant coffee powder
1 tbsp hot water
3 eggs, separated
60 g granulated sugar
30 ml vegetable oil
50 ml water
70 g cake flour
1/2 tsp baking powder
1 tsp corn flour
Method
1. Sift cake flour and baking powder together. Dissolve coffee powder in hot water. Set aside.
2. In a bowl, whisk egg yolks and ½ of the sugar together until sugar is dissolved.
3. Add in oil and mix well, followed by water.
4. Add in flour mixture and whisk until flour mixture is fully incorporated into the batter.
5. In a clean dry mixing bowl, beat egg whites with an electric beater until frothy and foamy. Add the remaining sugar and corn flour in 2 additions and beat until stiff peaks form.
6. Add ⅓ of the beaten egg whites to the egg yolk batter using a hand whisk and mix well.
7. Add in the remaining of the egg whites to the batter and fold gently using a spatula until fully incorporated.
8. Take ¼ of the batter out and mix in coffee mixture lightly.
9. Pour the coffee batter back into the plain batter and mix the two batters in one big fold using the spatula.
10. Pour the batter into an ungreased 17-cm pan and bake in a preheated oven at 170°C for 35 minutes.
11. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.
