Coffee Chiffon Cake” which we could share with our cell-group members.
Ingredients: (for 7" tube pan)
3 Large Egg Yolks
30g Caster Sugar
40ml Corn Oil/Vegetable Oil
2 1/2 Tablespoons of Instant Coffee
1 Tablespoon of Kahlua(coffee liquor)
80g Cake Flour
4 Large Egg Whites
2 Tablespoon Almond Flakes, optional
~ I use the granulated coffee from Robert Timms.
1. Combine the instant coffee, water and kahlua together and mix well. Set aside.
2. Using a balloon whisk to beat the egg yolks with 30g sugar till well combined before adding the oil.
3. Next slowly whisk in the sieved flour and coffee mixture in alternate sequence into the egg mixture till no trace of flour is found.
4. Preheat the oven to 180 degree.
5. Beat egg whites and 1/3 of the 50g caster sugar with an electric mixer until mixture becomes frothy and foamy.
6. Add in another 1/3 of the sugar and continue to beat on medium speed until almost soft peaks form then add in the last 1/3 of the sugar and beat until stiff peaks form. (the whole process takes about less than 5 minutes)
7. Use a balloon whisk to whisk in the stiff egg white into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture till combined leaving no trace of whites.
8. Next add in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.
9. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.
10. Scatter some almond flakes on top of the batter, bake the cake in the preheated oven for about 30 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)
11. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.
12. To remove the cake from the pan, run a thin-bladed knife(i use a small rubber spatula) around the inside of the pan and the center core.
13. Release the cake and run the knife/spatula along the base of the pan to remove the cake.
14. Cut into serving size and serve with a cup of tea or coffee
Remember for those who has not submitted your post to "Aspiring Bakers #1: Chiffon Cakes (Nov 2010)", you can click HERE for more detail. Closing date is 30 November 2010.