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Friday, October 12, 2012

Coffee Walnut Chiffon Cake

This is a good recipe for Coffee Walnut Chiffon Cake from Happy Flour which I am baking for the second time.  The ingredients especially the measurements are not exactly the same because I am using the measuring spoon.  But the cake is just lovely and good.  I used only 30 gm of chopped walnuts to sprinkle on top of the cake [you can add it to the batter without sprinkling any on top].
 
Ingredients
[recipe adapted from Happy Flour with some changes]
50 ml hot milk
2 tbsp instant coffee -  Dissolve coffee granules in hot milk.  Leave to cool
70 gm plain flour - sifted with 1/8 tsp baking powder
1 1/2 tbsp castor sugar
1/4 tsp salt        
3 egg yolks                           
3 tbsp corn oil
  • Place all the dry ingredients [sifted flour, salt and sugar] in the mixing bowl.  Make a well in the centre.  Pour in all the liquid ingredients [egg yolks, coffee milk and oil].  Beat together using a paddle hook on medium to high speed until well combined and mixture is smooth [takes about 5 minutes].   Set aside.
3 egg whites
1/4 tsp cream of tartar
3 tbsp castor sugar
30 gm roasted walnuts - finely chopped
  1. Preheat oven at 175 degrees Celsius.
  2. Put egg white in cake mixer bowl [make sure bowl is clean and ungreased].  Whisk egg whites until a little frothy, add in cream of tartar, continue whisking until foamy and add in sugar in 3 batches.  Keep whisking egg white mixture till soft to stiff peaks formed.
  3. Fold in 1/3 of meringue to egg yolk mixture.  Mix evenly until well combined. Then pour into balance egg meringue.  Fold until evenly combined and add in roasted walnuts [according to preference, here I didn't add to batter].  Pour batter into 7 inch ungreased chiffon tube pan.  Smooth the top with a spatula.   Sprinkle cake top with toasted walnuts.
  4. Baked in preheat oven [lower rack] for 40 - 45 minutes. 
  5. Invert baked cake immediately to cool completely before removing from pan.
Notes
- It is advisable to add the walnuts to the batter instead of spreading them on top of cake.  Some of the walnuts will drop off when you invert the cake to cool.

5 comments:

Cheah said...

Hey, Kimmy, how about sending some over for my breakfast ... only drinking plain tea now.

Phong Hong said...

Kimmy, I can imagine the smell of coffee and walnuts. So fragrant and the taste combination is goo too!

Kimmy said...

Hi Cheah, no problem, if only you are just next door. That's what I usually do after setting aside the portion enough for my family. Sometimes, my neighbour gets the first bite before me [freshly baked bread/buns/cakes].

Kimmy said...

Hi Phong Hong, ya, I wouldn't mind baking it again, cos' it was finish very soon. I only had a small piece lah.

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