How to Make: Dalgona Coffee Chiffon Cake

Have you tried the Dalgona coffee recipe that's been trending online? Or our Dalgona ice cream recipe?

Today we're bringing you another Dalgona recipe – Dalgona chiffon cake!

Instead of the usual 1:1:1 ratio of instant coffee, sugar, and hot water, we increased the amount of sugar as the coffee cream is a bit too strong when not taken with milk. 

Since the cream will only stay creamy for about an hour or so, we recommend consuming immediately after you put the coffee cream on the cake!

Let's get started shall we? 

• 7-inch chiffon cake pan
• Electric mixer (optional)

• 4 egg whites
• 3 egg yolks
• 225g caster sugar
• 28ml vegetable oil
• 50ml fresh milk
• 6.5 tbsp instant coffee
• 75g cake flour
• 4.5 tbsp hot water

1. Preheat oven to 190°C.

2. Prepare the meringue. Using a hand whisk or electric mixer, beat the egg whites till they start to froth. Gradually add in 40g caster sugar and beat till stiff peaks form.

3. In a separate mixing bowl, beat the egg yolks and 30g caster sugar.

4. Add in the vegetable oil, mix and set aside.

5. In a separate bowl, heat up the fresh milk and mix in 2tbsp of instant coffee till well combined.

6. Pour the coffee mixture into egg yolk mixture and mix.

7. Sift in cake flour and mix well till well combined.

8. Add 1/3 of the meringue into the cake mixture, and mix well with a whisk.

9. Add the remaining meringue, and gently fold till well combined. Make sure there are no lumps!

10. Pour the batter into chiffon cake pan, and drop the pan against the countertop to remove any air bubbles.

11. Lower the oven temperature to 170°C (338°F) and bake the cake for 30 minutes.

12. Remove from the oven and let the cake cool upside down on top of a wire rack.

13. Once the cake has cooled, gently remove the cake from the pan and chill it in the fridge.

14. Combine hot water, remaining sugar and instant coffee in a bowl and whisk till it becomes foamy.

15. Continue whisking, until mixture turns from foamy to frothy to creamy and holds its lofty, foamy shape.

16. Fill the center of the chiffon cake and top with Dalgona coffee cream. Serve immediately.