cakes

Kahlua Chiffon Cake 咖啡酒戚風蛋糕

I am not a drinker and usually use alcohol only for cooking and baking. A splash of Kahlua liqueur definitely adds an unique flavor profile to any cake, and this chiffon cake is one of the liqueur-infused cakes that I (as well as other coffee lovers) would enjoy. This recipe is written specifically for the use of round cake pan with removable bottom in order to accommodate novice bakers who don’t own any tube pan (yet). At the end of the post you will also find a video demonstration of how to remove cake from this type of pan without using any tools. Unlike traditional chiffon cakes baked in tube pans, this cake is not served upside down on the serving plate. If you would like neater cracks on the cake surface, cut a few slits once the cake has formed a skin in the oven during baking. Otherwise, the cake will develop irregular cracks which prevent itself from rising uniformly.
EC不嗜酒,家中酒精一般用來做菜或西點,身為咖啡愛好者的EC很喜歡充滿咖啡酒香的蛋糕,這戚風蛋糕便是其中之一。為了方便沒有/仍未購買中空模的烘焙新手,食譜使用了活底模,而EC也特意拍了片示範活底模的徒手脫模方法。蛋糕不用像傳統戚風蛋糕般反轉放置碟上,因此為了令蛋糕裂紋更整齊漂亮,可於蛋糕入爐結皮後取出蛋糕在表面以小刀劃線,這樣蛋糕上升時便會順着切口裂開而不會胡亂地爆裂做成高度不一致。

This cake is more vibrant in liqueur flavor than in coffee. For a stronger coffee aroma, please visit my other post, Espresso & Kahlua Chiffon Cake.
此蛋糕較重酒香而咖啡濃度比較低,若想要濃濃的咖啡口味蛋糕可參考特濃咖啡戚風蛋糕


Kahlua Chiffon Cake
咖啡酒戚風蛋糕

For 6” pan with removable base
6”活底模份量

Ingredients

60 g cake and pastry flour
3/4 tsp instant espresso powder (dissolved in 1 tsp hot water)
3 large eggs, separated
30 g grapeseed oil
20 g milk
2 Tbsp Kahlua coffee liqueur
45 g granulated sugar
1/3 tsp cream of tartar

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

材料

低筋麵粉 60克
即溶特濃咖啡粉 3/4茶匙(與1茶匙熱水拌勻)
大蛋(分開蛋白和蛋黃) 3個
葡萄籽油 30克
牛奶 20克
Kahlua咖啡酒 2湯匙
細砂糖 45克
他他粉 1/3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). Dissolve espresso powder into hot water and 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),咖啡粉溶於熱水中待涼,焗爐預熱325ºF/170ºC。

Place sifted flour into another mixing bowl. Make a well in the center then pour in the oil, milk, espresso mixture, Kahlua liqueur and egg yolks. Whisk gently until incorporated. Set aside.
低筋麵粉過篩放入另一鋼盆中,中開一穴後倒入油、牛奶、咖啡液,咖啡酒和蛋黃,輕手用蛋拂攪拌均勻成蛋黃糊備用。

With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue beating 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(可令蛋白霜更穩定)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輕微下垂狀。

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 homogeneous.
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。

Pour batter into an ungreased pan with removable bottom. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
將麵糊倒入活底模中(模內不用抹油掃粉),將烤模往枱上輕敲幾下敲出較大的氣泡後抹平表面。

Bake for 8 to 10 minutes until a skin forms on the cake surface. Take the cake out and make an X using a greased knife with thin blade. Continue baking for 20 to 25 minutes more or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake 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 on a wire rack to cool completely before unmolding.
入爐8至10分鐘焗至蛋糕表面結皮,取出蛋糕後用抹了油的薄刀在表面畫”X”,放回爐中繼續焗20至25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,取出後將蛋糕連烤模從半空往枱上捽一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。

This is how I cool my cake.
EC如此倒扣蛋糕。

Below video is a demonstration of how I remove the cake with bare hands from a pan with removable base.
EC的活底模徒手脫模短片示範。

 

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

EC Bakes 小意思 Facebook 專頁   www.facebook.com/ECBakes

© Copyright 2017 ecbakes.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s