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.