Coffee chiffon cake

Recipe for coffee chiffon cake

This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Coffee chiffon cake, recipe Rating: 4.5
Number of votes:87 INGREDIENTS:

A:

3 egg yolks

60g castor sugar

120g high ratio/cake/superfine flour

1/2 tsp baking powder

70g vegetable oil

1 tsp coffee emulco

1/4 tsp salt

2 tbsp instant coffee powder dissolved in 100g milk

B:

3 egg whites

1/4 tsp cream of tartar

60g castor sugar

Decoration:

300g non-dairy whipping cream

1 tbsp instant coffee powder

1½ tbsp of water

2 tsp coffee emulco

Whole walnuts, maraschino cherries, cocoa powder etc

METHOD:

1. Sift flour, baking powder and salt into a mixing bowl. Add all the remaining Ingredients in A. Use a hand whisk to mix just until a consistent and smooth mixture is obtained.

2. In another mixing bowl, whip egg whites and cream of tartar until foamy. Add sugar in B and whip at high speed until stiff peaks form (as shown in picture).

3. Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

4. Pour batter of Step 4 into a 8 inch round cake pan. Bake at a preheated over at 170 deg C for 40-45 minutes.

5. As soon as the cake is removed from oven, quickly invert the pan and let it cool.

6. When the cake is completely cool, run a knife around the sides of pan to remove the cake.

Decoration:

1. Dissolve instant coffee powder in water and chill.

2. Add coffee solution in (1) and coffee emulco into whipping cream. Whip till stiff.

3. Slice coffee chiffon cake into 3 layers.

4. Place one layer on a cake board and cover with a layer of whipped cream. Place the second cake layer on the whipped cream.

5. Cover second layer of cake with whipped cream and lay the third layer of cake over it. Trim the sides of the cake if necessary.

6. Spread whipped cream on top and sides of cake. Smooth the cream with spatula.

7. Decorate cake as you wish.

NOTES:

1. Mixing bowl for egg whites should be absolutely free from oil. Oil tends to deteriorate the whipping.

2. Do not grease the cake pan. This is the general rule for all sponge and chiffon cakes.

3. Remember to preheat the oven when you are still preparing the cake. Send into the oven as soon as it is ready or the egg whites will collapse.

4. Only remove cake from oven when it is absolutely done. It is ready when the edges shrink a little from the sides of the pan.

5. The pan inversion step is very important in the making of chiffon cake. The inversion causes the fragile cake structure to set while it is still warm.

6. For those of you who like coffee very much, this is the cake you do not want to miss.

7. Just decorate the cake with whatever ingredients that are available in your pantry. Your family or friends will love this cake. Good luck!