Preheat oven to 325° (160°C ). Place oven rack to the lowest position.
In small glass measuring cup, combine coffee and boiling water; let cool.
In large bowl, whisk flour, sugar, baking powder and salt. Add water, oil, egg yolks and cooled coffee mixture; beat with electric mixer until smooth. Set aside.
In separate large bowl, with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form, about 2 minutes. Fold one-quarter of the egg whites into egg yolk mixture. Gradually fold in remaining egg whites until no streaks remain. Scrape into ungreased 10-inch (25 cm) tube pan.
Bake for 75 minutes or until top springs back when lightly touched. Turn pan upside down and let hang on legs attached to pan or on a bottle, until completely cooled, about 2 hours. Run knife around inside of pan and tube. Turn out, bottom side up, onto cake plate.
Glaze
In glass measuring cup, combine coffee and hot water to dissolve. Whisk in icing sugar and vanilla. Add water one tablespoon (15 mL) at a time until smooth and consistency of thick syrup. Spoon over the top of cooled cake, allowing to drip down the sides. Let set before serving.
FAQ
What is the difference between chiffon cake and sponge cake?
Sponge cake typically contains no fat in the batter, and is made of eggs, sugar and flour. Chiffon cake uses vegetable oil, which contributes to the moist texture of the light and airy cake.
What is the secret of chiffon cake?
The secret to making the perfect chiffon cake is that it uses vegetable oil, which contributes to the moist, light and airy texture. Another secret is the egg whites are also beaten into soft peaks and then folded into the batter which gives it the texture that is characteristic of chiffon.. Finally, when chiffon cakes are cooled upside down to maintain their height and texture.
What makes coffee cake taste like coffee?
Coffee cake is flavoured with instant coffee, which is what makes the cake taste like coffee.
Why is it called chiffon cake?
The chiffon cake got its name because of the exceptionally light texture of the cake, similar to chiffon fabric.
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