{Ramadan Special} – Guest Post: Gluten-Free Coffee and Walnut Chiffon Cake from Arfi of Homemades
Today’s guest is very close to my heart. I came across Arfi of HomemadeS through a food photography event and since then I am hooked to her blog. I like the light play in her pictures and I have been fan of her photography skills. She has even done a food photography and styling post on my blog called ‘Paint with Lights‘….I am always amazed by the energy she carries. She has home grown farm where she grows organic vegetables and fruits. She blogs, she writes and shoots for magazines, an active member in so many Indonesian blog events. Arfi is beautiful mom of three and amazing friend…who never says ‘no’ to me….Thank you Arfi for the love and post….Over to you Arfi…
Ramadan & Fasting by Arfi
Breaking fast during Ramadan
Coffee and Walnut Chiffon Cake
How to make Gluten-Free Coffee and Walnut Chiffon Cake?

What are the ingredients of Chiffon Cake?
Course: Dessert Cuisine: Continental Cook Time: 50 Minutes Servings: 8 People Calories: 330 Cal Author: Lubna Karim
- 250 g gluten-free Flour
- 50 g Walnut flour
- 1 tsbp. Baking powder
- ½ tbsp. Baking soda
- 8 Egg yolks
- 100 ml Rice bran oil
- 2 tbsp. your favorite Instant Coffee
- 1 tbsp. Caramel essence
- 100 ml Water or Milk
- 50 ml Hot water
- 10 Egg whites
- 1 tbsp. Lemon juice
- 250g Caster sugar
How to make a Chiffon Cake Step by Step?
How to make Chiffon Cake Rise?
- Preheat the oven to 170C. Slide the chiffon cake tin in the oven to heat up. This way, it will make your cake mixture won’t seep out of the tin. You do not need to grease and line the cake tin.
- The cake mixture needs to be able to cling on the sides of the cake tin to rise itself high. If you grease, line or grease and flour it, it won’t be able to rise properly and the cake will have a chance to fall when the cake tin is turned upside-down.
- Sift flours, baking powder, and baking soda together. I add a little pinch of salt. Set aside.
- Dilute instant coffee granules with 50ml hot water. Let cool.
- Put egg yolks in a large bowl, whisked loosely. Add in oil, diluted cooled coffee, 100ml water or milk and essence in. Whisk well. Add in flour. Mix well.
Step 2:
- Now the definite part to make your chiffon cake rise high is the correct consistency and stiffness of whisked egg whites. Always, always check your mixer bowl free from grease. I always rinse my mixer bowl and whisks with hot soapy water and dry them with paper towel just before I use them.
Why paper towel?
- I’m dealing with cooking oil a lot of time, so I am just making sure I am not contributing a little spot of grease when I wipe my mixer bowl and whisks with it. If you are sure your tea towel is free from grease, be my guess, wipe them dry with it.
- Whisk egg whites in your clean and grease-free bowl until foamy, then add in 1 teaspoon of lemon juice, or you can use cream of tartar for the same measurement. I don’t know if those two make the same principle, but I find that lemon juice will stabilize the egg whites and define the fluffiness of it.
- Add in caster sugar a tablespoon at a time, keep whisking until soft peak. This is when you’re lifting up your whisks, your egg whites will still have a peak that holds its points down. If you underbeat or overbeat it, your egg whites will liquefy back to its original form of protein and water. If you use this, it will cause the cake collapse. Try again. You need it the egg whites that holds its shape, smooth, glossy and not grainy.
- Spoon out one third of the whisked egg whites into the egg yolk mixture to break up the solidness of it. Try to mix it carefully. You don’t want to knock back the egg whites too much. We still need its volume. Add in the rest of the whisked egg whites one third at a time until it’s all used and mixed well. Make sure there is no lumps or unturned egg yolk mixture. Your mixture should be light.
Step 3:
How do you Unmould a Chiffon Cake?
- Take the hot tin out of the oven and pour in the cake mixture carefully and fill in. Smooth the surface and bake for around 45-60 minutes. I won’t open the oven door before it finished its 40-45 minutes baking time. When it springs back to touch, then your cake is ready.
- Flip your cake upside down immediately on a wire rack. If your cake tin has feet, you just need to leave it to its feet to hold upside-down.
- But if your cake tin hasn’t got feet, you may consider to use the tip of a bottle to help it hold upside down. My cake tin has a center a bit longer than the rim of the cake, so I just use it to balance itself upside down.
- Leave the cake like that until it’s cool in the tin.
- Loosening the cake is another tricky thing. You need a long flat spatula to loosen the sides of the cake out of the tin. Insert the spatula on the side of the cake with your one hand, keep it vertical.
- With your other hand, help your cake tin to move around while your spatula is working loosening the sides of the cake with a long scrape movement.
Serving Coffee and Walnut Chiffon Cake
- Let it cool completely. Serve as is or iced with your favorite icing. Decorate if you wish. I just like mine simple and easy. Have a blessed Ramadan!
arfi binsted says
Thank you for thinking of me, Lubna. Cheers for this good friendship we have. Keep rocking!
Arfi
Corporate to Kitchen says
That's a lovely intro & a very nice writeup about ramadan, iftar & childhood memories. This season is defenitely a wonderful one for every muslim. Like you saud the smell from the kitchen used to make you happy the same way I used to be excited to get the smell from my neighbours house & wait for a parcel:) The cake looks very pretty with a nice deco.I havent made any chiffon cakes yet. Your recipe sounds very easy & I love the coffee flavour too. I am sure this cake must have tasted heavnly. Your food pictures are really appealing & count me as your new follower.
Hamaree Rasoi says
Cake looks simply awesome. Wonderful guest post. Have bookmarked it.
Deepa
prathibha Garre says
That's a beautiful cake..wonderful guest post..good job on the Ramadan series Lubna…
Kalpana Sareesh says
cake looks sooperr awesome..
meltingideas says
Ohhhh mouth watering!!!!!!thanx for the recipe
Hasna Hamza Layin says
Superb pix nd luvly cake! I wanted to bake ths bt I don ve gluten free flour.. Can I use any substitute fr that?
divya says
Cake looks simply awesome.
Ambreen (Simply Sweet 'n Savory) says
Gorgeous cake, and a beautifully written post!