Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, coffee chiffon cake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Delicious food from &Cake delivered to your door. Hand-made Sponge Cakes delivered all over the UK, next day delivery available. Delivered straight to your door via courier in robust & secure packaging to arrive safely. Make a well in the centre of the flour mixture.
Coffee Chiffon Cake is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Coffee Chiffon Cake is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have coffee chiffon cake using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Coffee Chiffon Cake:
- Take Egg yolk batter:
- Take 5 grams Instant coffee
- Make ready 20 grams Milk
- Prepare 80 grams ☆Cake flour
- Prepare 3 grams ☆Baking powder
- Get 3 Egg yolks
- Prepare 50 grams Granulated sugar
- Get 30 grams Vegetable oil
- Prepare Meringue:
- Make ready 4 Egg whites (well chilled)
- Prepare 30 grams Granulated sugar
And this cake is one aromatic coffee cake! If you are a hard-core coffee fan, you can always add more coffee to the cake, but bear in mind, also, that if you do increase the amount of coffee in the cake, you have to add a tad more sugar to balance the flavor. Otherwise you will end up with a bitter cake. Trust me - I say this from experience.
Steps to make Coffee Chiffon Cake:
- Microwave the milk for about 20 seconds, and dissolve the coffee.
- Sift the ☆ ingredients.
- Add Step 1, Step 2, and other ingredients for egg yolk batter, and mix well with a whisk. It's a sticky and thick batter.
- Making meringue: Add the egg whites into a different bowl. Add the sugar in 2 batches while mixing with a hand mixer at high speed. The meringue shouldn't drop out of the bowl when you put it up side down.
- Add 1/3 of the meringue into the Step 3 egg yolk batter, and mix slowly with the whisk. It's ok if the mixture is not blended in and has some white parts.
- Return the mixture into the Step 4 bowl with the meringue, and fold in by scooping up the batter from the bottom of the bowl. When all the white parts are gone, it's good.
- Pour into the mold. The mixture forms ribbons and stays for a little while.
- Gently drop it on the counter 2 ~ 3 times. Go around the circle 2 ~ 3 times with chopsticks to remove air bubbles.
- Bake in the oven preheated to 170℃ for 30 ~ 35 minutes.
- When baked, flip right away. Put onto a bottle or something, and let it cool completely for 2 ~ 3 hours.
- Remove from the mold with a knife or hands.
- It's fluffy.
Otherwise you will end up with a bitter cake. Trust me - I say this from experience. This chiffon cake is so fluffy, soft and moist that it sparked off a craze for baking chiffon cake in me. I cannot wait to try out Pandan Chiffon Cake, Orange Chiffon Cake, Chocolate Chiffon Cake, Soya Chiffon Cake, Rose Chiffon Cake, Matcha Chiffon Cake etc. Coffee chiffon cake is a very soft cake that is certainly deserves first place among my favourites.
So that is going to wrap this up for this exceptional food coffee chiffon cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
