Ethiopian-Inspired Coffee and Cardamom Chiffon Cake
Light and airy chiffon cake infused with bold Ethiopian coffee and fragrant cardamom, perfect for an elegant dessert or afternoon treat. This ethiopian-inspired desserts ready in about 80 minutes layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp instant espresso powder
- 1 tsp ground cardamom
- 5 large, separated eggs
- 1/2 cup vegetable oil
- 3/4 cup cold water
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- for dusting powdered sugar
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F. In a large bowl, sift together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp salt, 1 tbsp instant espresso powder, and 1 tsp ground cardamom.
- Step 2: In a separate bowl, whisk 5 large egg yolks with 1/2 cup vegetable oil, 3/4 cup cold water, and 1 tsp vanilla extract until smooth.
- Step 3: Gradually mix the wet ingredients into the dry ingredients until just combined.
- Step 4: In a clean bowl, beat 5 large egg whites with 1/2 tsp cream of tartar on medium-high speed until stiff peaks form.
- Step 5: Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Step 6: Pour the batter into an ungreased 10-inch tube pan and bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
- Step 7: Invert the pan immediately onto a bottle or funnel and cool completely before removing the cake.
- Step 8: Dust with powdered sugar before slicing and serving.
Frequently asked questions
How long does Ethiopian-Inspired Coffee and Cardamom Chiffon Cake take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Ethiopian-Inspired Coffee and Cardamom Chiffon Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Ethiopian-Inspired Coffee and Cardamom Chiffon Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ethiopian-Inspired Coffee and Cardamom Chiffon Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ethiopian-Inspired Coffee and Cardamom Chiffon Cake?
Ethiopian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
