Friday, April 3, 2015

Coffee Marble Chiffon Cake

HAPPY EASTER!!! I haven't made a chiffon cake for a while... my friends will be coming over for a small gathering so I thought this cake would be perfect! And tomorrow, I will be off to Osaka for a holiday! YAY!

Coffee Marble Chiffon Cake
(makes an 8" cake in a tube pan)

3 Tbsp instant coffee*
40g hot water
7 egg yolks
110g caster sugar
80g oil
60g water
130g cake flour
7 egg whites
*You can reduce the instant coffee to 2 tablespoons if you don't want such a strong coffee taste.

  1. Dissolve the instant coffee in the hot water and set aside until it reaches room temperature.
  2. Using a whisk, beat the egg yolks with approximately 1/4 of sugar (30g) until well combined.
  3. Add the oil and water. Mix until well combined. (You can add the coffee liquid here if you don't want to create the marble effect.)
  4. Sift in the flour and mix until there are no flour lumps. It should be very smooth.
  5. With a hand held mixer, on high speed, beat the egg whites until it becomes frothy and foamy. Add the sugar in three portions and continue to beat on high speed. When the mixture nearly reaches stiff peaks, beat for 1 minute on low speed to stabilise the egg whites. The egg whites should not slide when the bowl is tilted.
  6. Fold 1/3 of the egg whites into the egg yolks mixture to lighten up the egg yolk mixture.
  7. Add the lightened egg yolk mixture back into the egg whites. Fold gently until the two mixtures are blended together. Be careful, don't deflate the egg whites.
  8. Scoop 1/3 of the batter into the coffee liquid and fold gently.
  9. Pour the coffee mixture back into the other batter. Fold approximately three times to create the marble effect. Don't overdo it otherwise you are just mixing everything together and there will be no marble effect in this cake. (If you wan't a distinct marble effect then don't fold at all and pour the batter straight into the cake pan.)
  10. Pour the batter into an 8" tube pan (don't grease the cake pan). Drop the pan a few times to release the trapped air bubbles. Bake in a pre - heated oven at 170C for 40-45 minutes. Invert the cake and cool completely.
Here is the video!!



  1. Did you use 8 inch or 10 inch chiffon pan?

  2. Hi, I baked this cake last week. The cake is so soft n fluffy. Sweetness is just nice. The cake is still so yummy even after the 3rd day. This is a beautiful Coffee Chiffon cake recipe. I baked in a 23cm tube pan and it turned out in a good height. Thanks a lot.