I baked two chiffon cakes with my range oven yesterday. As you can see in the pictures, the result was much better than those baked in my countertop oven. I truly love my range oven. With an even heat distribution the cake crust is nicely brown and my cakes always come out perfect. The only downside is that the oven’s huge capacity means a much longer preheating time, which is not too cost-friendly for frequent use. So I still prefer my countertop oven for my everyday baking.
Once you have mastered the basic chiffon cake recipe (read about my blog post, Vanilla Chiffon Cake), you could effortlessly develop other flavors with just a slight twist. To be honest this cake is nothing new either. All I did was to replace the Kahlua coffee liqueur with another liqueur (read about my blog post, Kahlua Chiffon Cake). I used hazelnut flavored Baileys Irish Cream this time and readjusted my recipe to make two 7” cake. This recipe is also good for a 10-inch tube pan and the baking time will be approximately 50 to 60 minutes. Or if you just wanna bake one cake like I normally would do with my countertop oven, simply halve the recipe.
Baileys Espresso Chiffon Cake
For two 7” tube pans
2 Tbsp instant espresso powder
2 tsp hot water
50 g milk
80 g Baileys Irish Cream liqueur (I used hazelnut flavor)
160 g cake and pastry flour
8 egg yolks, large
80 g grapeseed oil
8 egg whites, large
1/2 tsp cream of tartar
120 g granulated sugar (I used organic sugar)
Notes: The eggs I use are about 50 g each without shells.
百利甜酒 (EC用榛子味) 80克
Preheat oven to 325ºF/160ºC. Dissolve espresso powder into hot water. Add milk and Baileys liqueur and mix well. Set aside.
Place sifted flour into a mixing bowl. Make a well in the center then pour in the egg yolks, oil and espresso mixture. Whisk gently until incorporated. Set aside.
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.
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.
Divide batter evenly among two ungreased tube pans. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula. Bake for 10 minutes until a skin forms on the cake surface. Take the cake out and make three to four slits with a greased knife with thin blade. Continue baking for 25 to 30 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.
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