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.
- prep 15 min cook 45 min
- serves 16
- 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
Preheat the oven to 325°F. Stir together the flour, sugar, baking powder, cinnamon, and salt in a medium bowl.
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.
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.
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.
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.