Coffee Chiffon Cake

After making Cream Cheese Chiffon Cake here recently, I decided to bake a Coffee Chiffon Cake for my hubby who is a coffee lover

Again, I used the recipe meant for a 21cm chiffon cake to bake in a 23cm chiffon pan in order to fit the cut cake slices into my cake container. Instead of using 5 eggs, I used 6 eggs as the eggs I bought was on the smaller side (55g with shell).

This chiffon cake is really good, especially when you need a coffee fix!

Coffee Chiffon Cake

makes a 21cm chiffon (I baked in a 23cm chiffon pan)

Ingredients:

5 egg yolks (I use 6 yolks)
35g sugar
85g milk

2 1/2 tbspn instant coffee granules

80g Medella's Organic Premium Coconut Cooking Oil
1 tsp coffee oil
120g cake flour

1 tsp baking powder 

5 egg whites (I use 6 whites)

1/2 tsp cream of tartar

80g sugar

Method:

1. Over low heat, mix the milk, coffee granules, coffee oil and oil together in a bowl until well blended. Set aside.

2. Sieve cake flour and baking powder. Set aside.

3. In a large mixing bowl, beat egg yolks and 35g sugar until light and fluffy.

4. Add in the coffee-milk-oil mixture. Beat to combine.

5 Add in the sifted flour mixture and whisk till smooth. Set aside.

6. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and continue to beat till soft peaks form. Add sugar and continue to beat at high speed till firm peaks form.

7.  Add 1/3 of the meringue into the coffee-yolk batter and mix with a whisk.

8. Add another 1/3 of the meringue into the batter and mix with a whisk.

9. Then add in the balance 1/3 of the meringue and gently fold the meringue into the cake batter until well blended.

10. Pour the batter into an ungreased chiffon pan. Lift the pan about 10cm off the tabletop and drop it to release trapped air bubbles. You can also run a skewer round the batter to release trapped air bubbles. Bake in preheated oven at 160C for 55 minutes.

11. When cake is done, remove cake from oven. Lift the pan about 10cm off the tabletop and drop it and then let cool inverted completely before unmolding.

Note:
- When the cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the chiffon pan. (Alternatively, loosen the cake from sides and base of the chiffon pan using the palm of the hand)
- Unmold the cake and slice to serve. 
- Keep cake covered to prevent from drying out.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.