Coffee Chiffon Cake for #BrunchWeek

BrunchWeek is almost over. Besides entering for the fabulous prizes below, there is still our PinChat Live happening this coming Saturday, May 11th from 2-3 pm EST. We’ll be announcing all our prize winners and there will be more prizes from Lodge Cast Iron drawn from participants in the chat.

Coffee Chiffon Cake
Coffee Chiffon Cake adapted from About Professional Baking
Coffee Frosting is a Love & Confections original recipe

Coffee Chiffon Cake Ingredients:
 – 255 grams sifted Cake Flour
 – 50 grams Granulated Sugar #1
 – 12 grams Baking Powder
 – 3 grams Salt
 – 120 milliliters Canola Oil
 – 95 grams Egg Yolks, room temperature
– 75 grams Warm Coffee
 – 224 grams Egg Whites, room temperature
 – 1 gram Cream of Tartar
 – 255 grams Granulated Sugar #2

Coffee Frosting Ingredients:
– 6 Tablespoons Unsalted Butter, melted
– 100 grams Powdered Sugar
– 20 grams Warm Coffee
– 1/2 teaspoon Espresso Powder

Coffee Chiffon Cake Directions:
 – Make sure all your ingredients are at room temperature before starting. Preheat oven to 310F.  If using a false-bottom tube pan, do not grease – as per the original recipe instructions. If using a bundt pan I suggest greasing it and cutting the recipe down by 1/3.
 – Sift together Cake Flour, Granulated Sugar #1, Baking Powder and Salt into a medium mixing bowl.
 – Whisk in Oil and Egg Yolks and Coffee and blend until smooth.
 – Whip Egg Whites in an extremely clean bowl of your stand mixer until foamy. Add in Cream of Tartar and whip until soft peaks form. Gradually add in Granulated Sugar #2 and whip until stiff peaks form.
 – Whisk 1/3 of the whipped egg whites into the cake batter to “lighten”.
 – Gently fold in the remaining egg whites in two additions with a rubber spatula, being careful not to over-mix and deflate the whites.
 – Pour the batter into your chosen cake pan and bake for 30-45 minutes or until a cake tester comes out clean – time depends on the size of your pan and the amount of batter used
 – If using a tube pan with metal tabs, cool upside-down, if using a bundt pan, let it cool right-side-up – you can attempt to turn it upside-down if you dare.

Coffee Frosting Directions:
 – Melt Butter over medium-low heat.
 – While butter is melting, whisk together the Powdered Sugar, Coffee and Espresso Powder until combined.
 – While whisking, pour melted butter over the sugar coffee mixture. If you don’t use it immediately, the frosting starts to crust – just re-whisk to smooth it out.
 – Pour over Chiffon Cake and enjoy!

Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers