Seattle Chiffon Cake

SECRET INGREDIENT: coffee

Chiffon cakes tend to feature delicate aromas such as lemon. This cake takes a different route to flavor with rich-tasting cocoa powder, cinnamon, and brewed espresso. Walnut oil gives the cake a delightfully nutty quality, but you could also use extra-light olive oil or canola oil.

Ingredients

• 2 1/4 cups cake flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup walnut oil, extra-light olive oil, or canola oil

• 2 large eggs, separated, plus 4 large egg whites
• 3/4 cup brewed espresso or other dark-roast coffee, at room temperature
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• Confectioners’ sugar

How to make it  

• 1

  Preheat the oven to 325°F. Stir together the flour, sugar, baking powder, cinnamon, and salt in a medium bowl.
• 2

  Whisk 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.
• 3

  Beat 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.
• 4

  Spoon 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.
• 5

  Invert 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. Dust the cake with confectioners’ sugar. Cut into 16 slices and serve.