Martha recreates the iconic dessert from Blum's Bakery in San Francisco. It teams a light sponge cake with rich coffee frosting and crunchy shards of coffee-flavored candy. Martha made this recipe on "Martha Bakes" episode 710.


Read the full recipe after the video.

Recipe Summary

Makes one 10-inch cake


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.

  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until incorporated and stiff glossy peaks form.

  • Remove bowl from mixer. Gently but thoroughly, fold beaten egg whites into batter, in two additions. Pour batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and invert onto a narrow necked bottle if your pan doesn't have feet. Let stand until cool, about 1 hour, before removing pan.

  • Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.

Reviews (1)

146 Ratings
  • 5 star values: 39
  • 4 star values: 37
  • 3 star values: 43
  • 2 star values: 23
  • 1 star values: 4
Rating: Unrated
This cake turned out so good! The chiffon cake was the first I had ever made and it turned out perfect! The brittle coffee flavored topping was easy as well. It didn't last long, believe me! A word of caution! Make sure your house is cool inside because of the cream topping. This cake will do ya proud if you like to show off your cooking.