This chiffon cake is quite similar to Chocolate Chiffon Cake but with a hint of Kahlua flavor. The fats in cocoa powder is problematic as it tends to deflate the meringue at a faster rate, leading to a shorter cake. In order to compensate for the volume loss, I usually implemented the following two tricks. First is to beat the meringue a bit stiffer than usual to give a stronger body to the cake. For ordinary chiffon cakes, I usually just beat the meringue until it holds firm peaks with a long and slightly curvy tip; however, for chiffon cakes containing cocoa powder, keep beating the meringue with low speed until it hold a small, pointy tip that hardly flops over. Second is to bake the cake at a higher temperature so that the batter would rise rapidly. So instead of 325ºF/160ºC, try 350ºF/180ºC but with a shorter baking time. I bake with my small, 26.9L countertop oven most of the time. At 350ºF/180ºC, my cake is usually done after a good 30 minutes of baking. Oven varies in size and function. It is crucial to know your oven and adjust baking time accordingly especially by paying attention to the height of your cake. Generally speaking, if the cake has reached its maximum height and starts to fall back a bit in the oven, your cake is mostly done. Tent with a piece of aluminum foil if the cake surface browns too much.
So here are my tried and true methods to prevent the meringue from deflating. Try them out and let me know if you find them helpful by commenting below!
Chocolate Kahlua Chiffon Cake 朱古力咖啡戚風蛋糕
For 6” extra tall tube pan
60 g cake and pastry flour
15 g unsweetened cocoa powder
A pinch of salt
4 large egg yolks
35 g grapeseed oil or vegetable oil
60 g milk
1 Tbsp Kahlua liqueur
4 large egg whites
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
60 g granulated sugar (I use organic sugar)
Notes: The eggs I use are about 50 – 55 g each without shells.
Preheat oven to 350ºF/180ºC.
Sift together the flour, cocoa powder and salt in a mixing bowl. Make a well in the center then pour in the egg yolks, milk, Kahlua and oil. Whisk gently until incorporated. Set aside.
Place egg whites and vinegar in another impeccably clean mixing bowl (I usually wipe the bowl and the wire beater with a paper towel dampened with vinegar or lemon juice to remove traces of grease). With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites 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 with a small, pointy tip with minimal flopping. Beat with low speed towards the end and pay attention to the shape of the peak.
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.
Pour batter into an unprepared 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 approximately 30 minutes or until a wooden skewer inserted in the center of the 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 a wine bottle to cool completely before unmolding.
***use a knife to cut a few lines on the cake surface after 10 minutes of baking for an even rising appearance
Here’s how to remove the cake from pan without using any tools.
If you want to republish this recipe, please link back to this post.
EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes
© Copyright 2021 ecbakes.com