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
咖啡戚風淋面忌廉蛋糕

makes a 6″ cake
6″蛋糕

Ingredients

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

材料

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
註:EC用的大蛋每隻淨重約50-55克

蛋糕霜飾和裝飾
植脂忌廉/甜忌廉(EC用Nutriwhip) 100克
新鮮士多啤梨(切半) 適量

朱古力醬淋面
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.
焗爐預熱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.
取一鋼盆放入麵粉,咖啡粉和鹽拌勻,中開一穴後倒入蛋黃,油和牛奶,輕手用蛋拂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 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.
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 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.
將麵糊倒入戚風模中(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,入爐焗35至40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,在鋼架上倒扣或倒扣在瓶子上完全冷卻。

Unmold cake and level the top. Cover and chill thoroughly before use.
脫模後切去頂部不平均部份,蓋好放在雪櫃充分冷藏備用。

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.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍,把甜忌廉倒入巳雪凍的鋼盆中,用電動打蛋器打至企身,冷藏備用。

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.
淡忌廉小火加熱至冒煙,離火後倒進朱古力中,靜置兩分鐘讓朱古力吸收熱力後拌勻至朱古力完全融化,加入粟膠拌至順滑有光澤。

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.
把蛋糕(底部朝上)放在底板上,抹上已打起的甜忌廉後冷藏最少20分鐘。

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.
蛋糕做法

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