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Tuesday, 15 September 2015

Mocha Chiffon Cake

Adapted and modified from this recipe.

170g cake flour
2.5tsp baking powder
1/2 tsp salt
6 egg yolks (large eggs)
80g castor sugar
100ml vegetable oil
150ml coffee milk
1tbsp cocoa powder

6 egg whites 
1/4tsp cream of tartar
80g castor sugar

*Preheat oven at 150C

1.    Beat yolk with castor sugar with hand whisk until the batter turn creamy.

2.    Add oil and continue to beat until it is mixed in, then add coffee milk. Stir well.

3.    Sieve in flour, cocoa powder, baking powder & salt into the (A) batter and mix until well combined (I used a hand whisk to do this).  Set aside.

4.    Beat egg whites until foamy, then add cream of tartar. Gradually add in castor sugar (B) and continue beating until firm peaks form.

5.    Add the meringue into (A) batter, by 3 or 4 portions.  Mixed each portion with hand whisk, and fold the last portion with a spatula.  Fold until you do not see any meringue in the batter.

6.    Bang the batter few times on the table top to remove air bubbles, then transfer it to the tube pan.  (After transferring the batter, I banged the batter again.  But this step is really optional.)

7.    Bake 1 hour.  Once it is done, remove the cake from the oven immediately and invert to cool completely before un-moulding.

Very soft texture!

Packed some to share with friends :)

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