Dalgona Coffee Chiffon Cake Recipe
March 28, 2020
Have you tried the Dalgona Coffee recipe that has been trending online?
What is Dalgona Coffee? It is creamy coffee mixture that is actually whipped to get that texture. Dalgona Coffee originates from South Korea, and it has made waves on social media recently. With more time spent at home due to the Covid-19 situation, many people are trying their hand at the recipe.
What is Dalgona Coffee? It is creamy coffee mixture that is actually whipped to get that texture. Dalgona Coffee originates from South Korea, and it has made waves on social media recently. With more time spent at home due to the Covid-19 situation, many people are trying their hand at the recipe.
After seeing so many posts on Dalgona Coffee, I was inspired to make a Dalgona Coffee Chiffon Cake. I baked a Coffee Chiffon Cake and decorated it with Dalgona Coffee cream.
I tweaked the ratio for the Dalgona Coffee Cream - instead of the usual 1:1:1 portion of instant coffee, sugar, and hot water, I increased the amount of sugar as the coffee is a bit too strong as a cream when it is not taken with milk, which is how Dalgona Coffee is usually served.
As the cream will only stay creamy for an hour or so, it is recommended to eat the cake immediately after you decorate with the Dalgona Coffee cream. If you are intending on keeping the cake overnight, the 1:1:1 ratio works as it seeps into the cake and thus is no longer too bitter.
Hope you enjoyed this recipe and that it perks up your days ahead! 🥰☕️
DALGONA COFFEE CHIFFON CAKE RECIPE
by Sumopocky
Equipment
7 inch Chiffon Cake Pan
Ingredients
[For Coffee Chiffon Cake]
4 Egg Whites
40g of Caster Sugar
3 Egg Yolks
30g of Caster Sugar
28ml of Vegetable Oil
50ml of Fresh Milk
2 tbsp of Instant Coffee
75g of Cake Flour
[For Dalgona Coffee Cream]
4.5 tbsp of Instant Coffee
4.5 tbsp of Hot Water
155g of Caster Sugar (adjust to your preference. This portion provides a slightly sweetened coffee cream)
Directions
[For Coffee Chiffon Cake]
1. Preheat oven to 190°C (374°F)
2. Prepare the meringue. Using an electric mixer, beat the egg whites till they start to froth. Add the caster sugar gradually. Beat till stiff peaks form and set aside.
3. In a large mixing bowl, beat the egg yolks and caster sugar, followed by the vegetable oil. Set aside.
4. In a separate bowl, heat up the fresh milk till it is hot. Then, mix in the instant coffee till well combined.
5. Pour the coffee mixture from Step 4 to the egg yolk mixture in Step 3
6. Sift in the cake flour, and mix well with the whisk.
7. Add 1/3 the meringue to the mixture, and mix well with a whisk.
8. Add the remaining meringue, and gently fold till well combined and there are no more lumps.
9. Pour the batter into the chiffon cake pan, and knock the pan against the countertop to remove air bubbles.
10. Lower the oven temperature to 170°C (338°F) and bake the cake for 30 minutes.
11. Remove from the oven and let the cake cool upside down on top of a wire rack.
12. Once the cake has cooled, gently remove the cake from the pan and chill it in the fridge.
[For Dalgona Coffee Cream]
1. Combine all the ingredients in a bowl and whisk till it becomes foamy. You can also use an electric mixer to speed up the process.
2. Fill the hole of the chiffon cake and the top with Dalgona Coffee Cream. Serve immediately.
DALGONA COFFEE CHIFFON CAKE RECIPEby Sumopocky
Equipment
7 inch Chiffon Cake Pan
Ingredients
[For Coffee Chiffon Cake]
4 Egg Whites
40g of Caster Sugar
3 Egg Yolks
30g of Caster Sugar
28ml of Vegetable Oil
50ml of Fresh Milk
2 tbsp of Instant Coffee
75g of Cake Flour
[For Dalgona Coffee Cream]
4.5 tbsp of Instant Coffee
4.5 tbsp of Hot Water
155g of Caster Sugar (adjust to your preference. This portion provides a slightly sweetened coffee cream)
Directions
[For Coffee Chiffon Cake]
1. Preheat oven to 190°C (374°F)
2. Prepare the meringue. Using an electric mixer, beat the egg whites till they start to froth. Add the caster sugar gradually. Beat till stiff peaks form and set aside.
3. In a large mixing bowl, beat the egg yolks and caster sugar, followed by the vegetable oil. Set aside.
4. In a separate bowl, heat up the fresh milk till it is hot. Then, mix in the instant coffee till well combined.
5. Pour the coffee mixture from Step 4 to the egg yolk mixture in Step 3
6. Sift in the cake flour, and mix well with the whisk.
7. Add 1/3 the meringue to the mixture, and mix well with a whisk.
8. Add the remaining meringue, and gently fold till well combined and there are no more lumps.
9. Pour the batter into the chiffon cake pan, and knock the pan against the countertop to remove air bubbles.
10. Lower the oven temperature to 170°C (338°F) and bake the cake for 30 minutes.
11. Remove from the oven and let the cake cool upside down on top of a wire rack.
12. Once the cake has cooled, gently remove the cake from the pan and chill it in the fridge.
[For Dalgona Coffee Cream]
1. Combine all the ingredients in a bowl and whisk till it becomes foamy. You can also use an electric mixer to speed up the process.
2. Fill the hole of the chiffon cake and the top with Dalgona Coffee Cream. Serve immediately.
3 comments
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Hi, can I ask if it works by adding some condense milk instead of sugar to the dalgona coffee cream?
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