Chocolate Kahlua Chiffon Cake 朱古力咖啡戚風蛋糕

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.
這是跟朱古力戚風蛋糕非常相似的蛋糕,EC只是加進了少許咖啡酒調味。可可粉內的油脂會加快蛋白霜的消泡速度,令蛋糕變得矮了一截。為了彌補這個問題,EC有以下兩個解決方案。首先就是打發蛋白霜的時候要比平時打得硬一些,增強其承托力。EC一般的做法是將蛋白霜打發至末端有少許彎曲的情況,述語上來說就是濕性偏乾吧!但是製作含可可粉的蛋糕時,EC建議繼續用低速打發蛋白霜,並將其打至出現小尖角並且不會怎樣下垂的狀態才使用。第二就是把爐溫調高一丁點好讓麵糊快速上升,也就是說由一般的325ºF/160ºC升至350ºF/180ºC,同時相對地縮短入爐時間。EC家中使用的是容量26.9升的小焗爐,一般來說,用350ºF/180ºC焗30分鐘左右已經足夠可以出爐了。當然各家焗爐大小和功能有别,因此要好好了解焗爐的脾性,然後按著蛋糕在爐內的爬升情況自行調整入爐時間。當蛋糕在烘焙過程中爬升至最高點然後開始下降時,這就代表蛋糕熟透,快將可取出了。另外,若蛋糕表面早早巳上色的話亦可在表面蓋上一張錫紙防燶。

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!
以上是EC試過覺得萬試萬靈的防消泡小方法,若大家試過之後又覺得有用的話,記著在留言版告訴EC!


wp-1622144619528.jpgChocolate Kahlua Chiffon Cake 朱古力咖啡戚風蛋糕

For 6” extra tall tube pan
6″加高戚風模份量

Ingredients
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.

材料
低筋麵粉 60克
無糖可可粉 15克
鹽 少許
大蛋蛋黃 4個
葡萄籽油或菜油 35克
牛奶 60克
Kahlua咖啡酒 1湯匙
大蛋蛋白 4個
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 60克
註:EC用的大蛋每隻淨重約50-55克

Directions 做法

Preheat oven to 350ºF/180ºC.
焗爐預熱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.
低筋麵粉、可可粉和鹽混合過篩放入鋼盆中,中開一穴後倒入蛋黃、牛奶、咖啡酒和油,輕手用蛋拂攪拌均勻成蛋黃糊備用。

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.
把蛋白和醋放入另一清潔的鋼盆中(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),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,蛋白霜拉起時呈小尖角而末端僅輕微下垂的狀態, 末段時間要改用低速並不時察看蛋白霜尾巴的情況。

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 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.
將麵糊倒入戚風模中(模內不用抹油掃粉),將模往枱上輕敲幾下敲出較大的氣泡後抹平表面。

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
入爐焗約30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,取出後將蛋糕連模從半空往枱上摔一下將困於蛋糕內的空氣震破避免蛋糕回縮,在鋼架或酒瓶上倒扣,完全放涼後可脫模。
***喜歡的話可在入爐十分鐘之後用小刀在蛋糕表面劃幾條線使蛋糕的破口更平均

Here’s how to remove the cake from pan without using any tools.
戚風蛋糕脫模

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