Coffee Marble Chiffon Cake will be a big hit with lovers of coffee and those that enjoy a light as air sponge cake.
If you saw my recipe for Vanilla Rose Chiffon Cake you will know that I have developed a new love for this tall, light style of cake. Plus once you have made one you will realise how easy they are to make.
A drizzle of dark chocolate over the top of the iced cake is purely optional. As are the addition of coffee beans. But I must say, that little bit of drizzled dark chocolate does take this coffee marble chiffon cake to a whole new stratosphere.
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- 7 eggs, separated
- ½ teaspoon cream of tartar
- 1 cup caster sugar
- 2 cups plain flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ¾ cup milk
- 2 tablespoons instant coffee mixed with 1 tablespoon hot water
- 3 tablespoons instant coffee mixed with 1 tablespoon hot water extra
- 2 cups icing sugar, sifted
- 2 tablespoons butter
- 3 tablespoons strong coffee
- 100g dark chocolate
- Coffee beans to decorate
- You will need at 23 cm (9 ¼ inch) angel food cake tin with extended feet and removable base for this recipe. Do not grease or line your tin.
- Pre-heat oven 160°C (325°F). 21cm 8.5inches
- Using a stand mixer whisk egg whites and cream of tartar in a large bowl until stiff peaks form. Gradually add ½ cup of the caster sugar, continue to whisk until mixture is stiff and glossy. Set bowl aside.
- In a separate bowl beat egg yolks, oil, milk and 2 tablespoons instant coffee which has been mixed with hot water. Sift in flour and baking powder, then add sugar and salt. Continue beating until well combined at a medium speed.
- Remove bowl from stand mixer and fold through ⅓ egg white mixture. Once incorporated gently fold through remaining egg white mixture until just combined. Don’t over mix.
- Remove 3 large dessert spoonfuls of mixture from the bowl and place in a smaller bowl with 3 tablespoons of instant coffee, which has been mixed with 1 tablespoon of hot water. Mix gently until well combined as is a dark coffee colour.
- Pour this batter back into the large bowl with paler cake batter. Stir fold through twice with a spoon, no more. If you mix any more you wont achieve a marble effect.
- Pour batter in to an ungreased angel food cake pan. Place in the oven and bake for 50 minutes. Cake is cooked when you gently press it in the middle with a finger and it springs back.
- Once out of the oven turn cake tin over and allow to cool completely upside down.
- Once cool turn cake pan back over and run a sharp thin knife around the outside edges of the tin and then around the central tube. From underneath gently push the cake out from the bottom, it will still be attached to the removable base. Once removed from the tin, gently remove cake from base again using the sharp knife.
- The top of the cake when cooking becomes the base of your cake for decorating and serving. This is how you get that perfectly flat top. If your cake hasn’t risen evenly, you may wish to trim it slightly so it sits level.
- Once cake has cooled completely ice with coffee icing.
- To make coffee icing: In a small saucepan place butter and coffee, heat until butter has melted. Place sifted icing sugar in to a medium bowl and mix in the butter coffee mixture until well combined.
- Once coffee icing has set, melt dark chocolate and drizzle over the top of the cake for decoration.
- Cooking Tip: Don’t open the oven door for the firs 45 minutes of cooking to ensure the cake rises.
I think you may have inkling that this won’t be the last chiffon cake recipe to appear on Belly Rumbles. Have a flavour you would like see pop up sometime in the future? Then please let me know in the comments below.