Description
Indulge in the perfect balance of a soft coffee-flavored chiffon cake wrapped around a creamy, coffee-infused whipped cream filling.
Ingredients
Scale
- 1 cup sugar (For the cake batter)
- 1 cup all-purpose flour (For the cake batter)
- 1 tsp baking powder (Leavening agent)
- 1 tsp baking soda (Leavening agent)
- 1/4 tsp salt (For flavor balance)
- 4 large egg yolks (For the cake batter)
- 1/2 cup canola oil (For moisture)
- 1/2 cup water (For the cake batter)
- 1 tbsp vanilla extract (For flavor)
- 3 tsp instant coffee powder (For flavor dissolved in 1 tsp hot water and cooled)
- 6 large egg whites (For the cake batter)
- 1/2 cup sugar (For the meringue)
- 1 cup heavy whipping cream (For the whipped cream)
- 3/4 cup icing sugar (For sweetness and smooth texture)
- 1 tsp instant coffee powder (For flavor dissolved in 1 tsp hot water and cooled)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12×18-inch baking sheet with parchment paper, extending slightly up the sides. Lightly grease with cooking spray.
- Sift the flour, sugar (1 cup), baking powder, baking soda, and salt into a bowl. Set aside.
- In a separate bowl, mix the egg yolks, oil, water, vanilla extract, and the cooled coffee mixture. Once combined, add half of the flour mixture and stir to combine. Add the remaining flour mixture and mix until smooth.
- In a stand mixer or using a handheld mixer, whip the egg whites until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
- Fold a small portion of the whipped egg whites into the yolk mixture to loosen the batter. Gently fold in the remaining egg whites in three additions until fully incorporated.
- Pour the batter into the prepared baking sheet and spread evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer the cake (still on parchment paper) onto a wire rack. Let it cool to room temperature.
- In a stand mixer, beat the whipping cream and icing sugar until soft peaks form. Add the cooled coffee mixture and continue to beat until thick and fluffy.
- Once the cake has cooled, dust the top with a light layer of icing sugar.
- Carefully peel off the parchment paper from the baked cake. Lay a fresh piece of parchment paper on top, place a baking pan over the cake, and flip it over gently. Remove the wire rack, peel off the original parchment paper, and reposition the clean parchment.
- Spread the whipped coffee cream evenly over the cake. Using the parchment paper beneath, lift the edge of the cake closest to you and roll the cake tightly. Continue lifting the paper as you roll, until you reach the opposite edge. Wrap the rolled cake in parchment and shape it gently with your hands. Transfer to a serving plate and chill before serving.
Notes
- Prep Time: 20 min
- Cook Time: 10-12 min
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 519 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 150 mg