Espresso Chiffon Drip Cake with Whipped Cream 咖啡戚風淋面忌廉蛋糕

I’ve been sick since past Sunday so decided to make something simple for hubby’s birthday this year. Just a chiffon cake lightly frosted with whipped cream and topped with chocolate drips. That’s it. Nothing fancy. I also took a video and sped it up so it was less boring to watch. If more filling is preferred, simply turn it into a layered cake by slicing the cake into three layers and add more filling or even fresh fruit slices in between. Read about my post, Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream for more decorating tips.
EC星期日已開始生病,因此老公今年的生日蛋糕便盡量一切從簡,僅是焗了一個戚風蛋糕,再薄薄的抹上忌廉和倒上淋面便草草交貨。 EC把製作過程拍成了影片,為避過於沉悶又加快了播放速度。嫌忌廉不夠多的可將蛋糕縱切成三片然後在蛋糕片上塗抹更多忌廉甚至放上切片生果,更多裝飾手法可參考鮮果忌廉半裸淋面蛋糕

This espresso chiffon cake is another variation of my Basic Chiffon Cake. More sugar is added due to the bitterness of the espresso. To prevent the cake from expanding too much, I’ve reduced the liquid amount slightly and the meringue was beaten less stiff. For more coffee flavored chiffon cake recipes please visit my other blog posts, Espresso & Kahlua Chiffon Cake, Kahlua Chiffon Cake and Baileys Espresso Chiffon Cake.
咖啡戚風蛋糕配方變化自原味戚風蛋糕。咖啡本身帶苦,所以糖量比一般蛋糕配方份量多。另外為免蛋糕過份膨脹,EC把液體份量減少了,蛋白霜也沒有打得太挺身。 其他咖啡味戚風蛋糕可參考特濃咖啡戚風蛋糕咖啡酒戚風蛋糕咖啡百利甜酒戚風蛋糕

Espresso Chiffon Drip Cake with Whipped Cream

makes a 6″ cake


For the Espresso Chiffon Cake (for 17 cm chiffon cake pan)
80 g cake and pastry flour
2 tsp instant espresso powder
A pinch of salt
4 large egg yolks
40 g grapeseed oil
50 g milk
4 large egg whites
1/4 tsp cream of tartar
70 g granulated sugar (I use organic sugar)
Notes: The eggs I use are about 50 – 55 g each without shells.

For the Whipped Cream Frosting and Garnishes
100 g non-dairy cream topping (I use Nutriwhip)
Fresh strawberries, halved, as needed

For the Chocolate Ganache
50 g dark chocolate
50 g whipping cream
15 g light corn syrup


咖啡戚風蛋糕 (17cm戚風模)
低筋麵粉 80克
即溶特濃咖啡粉 2茶匙
鹽 少許
大蛋蛋黃 4個
葡萄籽油 40克
牛奶 50克
大蛋蛋白 4個
他他粉 1/4茶匙
細砂糖(EC用有機蔗糖) 70克

植脂忌廉/甜忌廉(EC用Nutriwhip) 100克
新鮮士多啤梨(切半) 適量

黑朱古力 50克
淡忌廉 50克
粟膠 15克

Directions 做法

To Make the Cake 蛋糕
Preheat oven to 325ºF/160ºC.

In a large mixing bowl, whisk together the flour, espresso powder and salt. Make a well in the center then pour in egg yolks, oil and milk. 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 mixture 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.

Pour into an ungreased 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 35 to 40 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 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 or over a bottle to cool completely.

Unmold cake and level the top. Cover and chill thoroughly before use.

To Make the Frosting 霜飾
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes beforehand. With an electric mixer, beat non-dairy cream topping in the well-chilled mixing bowl until it holds firm peaks. Keep refrigerated until use.

To Make the Ganache 朱古力醬
In a saucepan, heat whipping cream on low until it begins to bubble. Remove from heat then pour over the chocolate. Let stand for 2 minutes then gently stir until chocolate is completely melted. Stir in light corn syrup until smooth and glossy.

To Assemble 組合
Place the inverted cake on the cake board and frost with whipped cream frosting. Chill in the fridge for at least 20 minutes.

To add drips, spoon the slightly warm chocolate ganache around the edges of the cake, allowing it to run down the sides. Fill the top with more ganache and smooth with an offset spatula. Garnish with ganache dipped strawberries. Keep refrigerated until ready to serve.
用湯匙把微暖的朱古力醬慢慢倒在蛋糕邊緣使其滴落, 之後把朱古力醬倒在中央以抹刀抹平表面,以末段沾上朱古力醬的士多啤梨裝飾表面,保持冷藏直至食用。

Here’s how I made the cake in a pinch.

If you want to republish this recipe, please link back to this post.

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