cakes

Espresso & Kahlua Chiffon Cake

I made my favorite chiffon cake during the weekend. If you are a coffee addict like me, this coffee chiffon cake will satisfy you. I even jazzed it up with a splash of Kahlua.
週末做了至愛的戚風蛋糕,EC是咖啡控,因此當然少不了咖啡蛋糕,為了使蛋糕更香EC還加了咖啡酒。


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Espresso & Kahlua Chiffon Cake 咖啡戚風蛋糕

For 7″ tube cake pan
7“中空模份量

Ingredients
For the Yolk Batter
75 g cake and pastry flour
1/2 tsp baking powder (optional)
1/16 tsp salt
4 egg yolks, large
1 Tbsp instant espresso powder
40 g hot milk
1 Tbsp Kahlua
50 g grapeseed oil

For the Meringue
4 egg whites, large
70 g granulated sugar
1/2 tsp cream of tartar

Notes: The eggs I use are about 50 g each without shells.

材料
蛋黃糊
低筋麵粉 75克
泡打粉 1/2茶匙 (可不加)
鹽 1/16茶匙
蛋黃(大蛋) 4個
即溶特濃咖啡粉 1湯匙
熱牛奶 40克
咖啡酒 1湯匙
葡萄籽油 50克

蛋白霜
蛋白(大蛋) 4個
細砂糖 70克
他他粉 1/2茶匙

註:EC用的大蛋每隻淨重約50克

Directions 做法

Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel dampened with vinegar or lemon juice to remove traces of grease). Mix coffee powder with hot milk until combined then let cool. Preheat oven to 325ºF/170ºC.
分開蛋白和蛋黃,放蛋白的鋼盆必需是清潔的(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份),咖啡粉加熱奶拌勻後放涼備用,焗爐預熱325ºF/170ºC。

For the yolk batter, sift together the flour, salt and baking powder (if using) into another mixing bowl. Mix well and make a well in the center. Add oil, spresso mixture, Kahlua and egg yolks to the well and whisk gently until combined. It takes less than 10 seconds to incorporate the ingredients. It will thicken up on its own when you prepare the meringue.
低筋麵粉、鹽和泡打粉(如用)混合過篩放入另一鋼盆中,將粉往周圍撥成粉牆狀,將油、咖啡液、咖啡酒和蛋黃倒入粉牆中央,輕手用蛋拂攪拌成蛋黃糊備用,不用十秒已能把材料拌勻,之後便可打發蛋白霜,蛋黃糊會自行變得稠身。

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With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
用電動打蛋器或座枱式攪拌器(使用打蛋器配件)將蛋白打至起粗泡,加入他他粉繼續打至蛋白組織變細密,分次加糖打至有光澤及企身,蛋白霜拉起時呈尖長而末端僅輕微下垂狀。

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Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white.
將三分一蛋白霜混入蛋黃糊中用蛋拂以切拌方法充份拌勻,再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色,盡量輕手並快手完成混合以免蛋白霜消泡。

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Pour batter into the tube pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
將麵糊倒入中空模,將模往桌上輕敲幾下敲出較大的氣泡後抹平表面。

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Bake for 30 to 35 minutes or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan (I inverted my pan over the neck of a beer bottle) and cool completely on a wire rack before unmolding.
放入焗爐30至35分鐘或至竹籤插入蛋糕中心取出後不沾麵糊,不同焗爐可能要不同時間,請自行調節,取出後將蛋糕連模從半空往枱上捽幾下將困於蛋糕內的空氣震破避免蛋糕回縮,在鋼架上倒扣放涼後可脫模,EC把模倒扣在酒樽上。

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I unmolded the cake without using any tools but only with the help of gravity. Click here for a video demonstration.
EC脫模時不會使用任何工具,靠的只是地心吸力,模徒手脫模方法短片示範可按這裡

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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3 thoughts on “Espresso & Kahlua Chiffon Cake

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