Ethiopian-Inspired Coffee and Cardamom Chiffon Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and airy chiffon cake infused with bold Ethiopian coffee and fragrant cardamom, perfect for an elegant dessert or afternoon treat. This Ethiopian-inspired recipe, 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.

Prep: 20 min Cook: 60 min Serves 8 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Gradually mix the wet ingredients into the dry ingredients until just combined.
  4. 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.
  5. Step 5: Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
  6. 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.
  7. Step 7: Invert the pan immediately onto a bottle or funnel and cool completely before removing the cake.
  8. Step 8: Dust with powdered sugar before slicing and serving.

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