espresso chiffon cake
Walnut oil gives the cake a very nice nutty quality, but you could also use extra-light olive oil or canola oil.
prep time
15 Min
cook time
45 Min
method
Bake
yield
16 serving(s)
Ingredients
- 2 1/4 cups cake flour or whole wheat pastry flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 3/4 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup walnut oil
- 2 large eggs, separated, plus 4 large egg whites
- 3/4 cup brewed espresso or other dark-roast coffee, at room temperature
- 1/4 cup unsweetened dark cocoa powder (can use less if you wish)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- - confectioners’ sugar
How To Make espresso chiffon cake
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Step 1Preheat the oven to 325°F. Stir together the flour, sugar, baking powder, cinnamon, and salt in a medium bowl.
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Step 2Whisk 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.
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Step 3Beat 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.
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Step 4Spoon 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.
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Step 5Invert 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.
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Step 6Dust the cake with confectioners’ sugar. Cut and serve.
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