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].
[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
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
1/4 tsp salt
3 egg yolks
3 tbsp corn oil
3 egg whites
- 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.
1/4 tsp cream of tartar
3 tbsp castor sugar
30 gm roasted walnuts - finely chopped
30 gm roasted walnuts - finely chopped
- Preheat oven at 175 degrees Celsius.
- 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.
- 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.
- Baked in preheat oven [lower rack] for 40 - 45 minutes.
- Invert baked cake immediately to cool completely before removing from pan.
- 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.
4 comments:
Hey, Kimmy, how about sending some over for my breakfast ... only drinking plain tea now.
Kimmy, I can imagine the smell of coffee and walnuts. So fragrant and the taste combination is goo too!
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].
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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