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Sunday, December 4, 2011

Dual Coffee Chiffon Cake


Quite an easy chiffon cake recipe with ingredients available from a simple kitchen yet worth keeping.  Recipe adapted from Cuisine Paradise but used tablespoon to measure some of the ingredients .  Gave this cake to my Ma, so did not manage to get a picture of the sliced cake.

A.  Ingredients - Egg Yolk Mixture
3 large egg yolks
30 g [2 tbsp] castor sugar
40 ml [3 tbsp] corn oil

1 packet [20g] 3 in 1 instant coffee
2 tsp instant coffee granules
45 ml boiling water to blend both instant coffee granules
1 tbsp rum

B.  Flour Ingredients - sifted together
80 g cake flour + 1/2 tsp baking powder

C.  Ingredients - Egg white/Meringue
3 large egg whites
50 g [4 tbsp] caster sugar
1/4 tsp cream of tartar

  1. Mix 3 in 1 coffee with instant coffee granules with boiling water.  Set aside to cool.
  2. Whisk egg yolks with sugar, then add in corn oil, a tablespoon at a time.  Continue whisking after each addition till well combined.  Then add in coffee gradually, whisking as you add to egg mixture.  Then stir in rum. 
  3. Fold in flour to egg mixture till well combined.  Set aside.
  4. Whisk egg white in a clean bowl till frothy, then add in cream of tartar.  Continue whisking for a second and gradually add in the sugar.  Continue whisking till soft peaks formed.
  5. Fold 1/3 portion of the meringue into egg yolk mixture till well combined.  Then fold in the balance meringue till well combined.  Pour into a clean 7" chiffon pan.  Tap a few times on the table top to release trapped air.
  6. Bake in preheated oven at 180 degrees for 30-35 minutes.  Invert pan immediately after removing from oven.
  7. Cool before removing cake from pan.
 Note: I added some chocolate chips to cake mixture before baking.

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