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Coffee Chiffon Layer Cake

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  • Author: Bakabee
  • Prep Time: 1 hour
  • Chill Time: 2 hours 15 mins
  • Cook Time: 12 mins
  • Total Time: 3 hours 27 minutes
  • Yield: 1 3-layered cake 1x
  • Category: cake, desserts, afternoon tea
  • Method: Bake
  • Cuisine: Western, Asian

Description

This coffee chiffon cake is light, airy, and packed with bold coffee flavour. Paired with a luscious coffee whipped cream and a crunchy toffee topping, it’s an irresistible twist on a classic chiffon cake!


Ingredients

Scale

For the cake batter

  • 6 egg yolks
  • 30 g caster sugar
  • 100 ml milk
  • 60 ml vegetable oil
  • 1 1/2 tsp vanilla extract
  • 150 g cake flour (sifted)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 15 g instant coffee

For the meringue

  • 6 egg whites
  • A few drops of lemon juice
  • 50 g caster sugar

For the coffee whipped cream filling

  • 500 ml double cream (chilled)
  • 40 g icing sugar
  • 2 tbsp instant coffee (used 3 tbsp in my video, adjust to your preference)
  • 1 tsp vanilla extract
  • a pinch of salt

For the toffee topping

  • 60 g unsalted butter, chilled & cubed
  • 95 g caster sugar
  • 1/2 tsp salt

Instructions

Make the Coffee Chiffon Cake

Make the Coffee Whipped Cream

Make the Crunchy Toffee Topping

Assemble the Cake


Notes

  • Watch my video tutorial here to see how this stunning layered cake comes to life.
  • Around 65 g per egg (without shell).
  • Each slice is around 8.5 cm (w).
  • Let the cake cool completely in the pan.
  • The cake can be kept in the refrigerator for up to three days.  Take it out for 15 minutes to return to room temperature before serving.