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.
Espresso & Kahlua Chiffon Cake 咖啡戚風蛋糕
For 7″ tube cake pan
For the Yolk Batter
75 g cake and pastry flour
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.
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/160ºC.
For the yolk batter, sift together flour and salt into another mixing bowl. Mix well and make a well in the center. Add oil, espresso 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.
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.
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.
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.
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.
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