Saturday, October 26, 2013

Coffee Chiffon Cake

26.10.2013 - Batam.  I bought 5 new aluminium pans including a W: 22cm & H: 2.5" chiffon pan.  I am so ready to test baking a chiffon cake.

So today i decided to make a simple chiffon cake. All i have is coffee.  So a small Coffee Chiffon Cake recipe to test my very first chiffon cake baking.   Reading so many failed attempt from people, but i am not afraid to try though.   So i have got this recipe from Small Small Baker.

My chiffon cake turn out great, texture is soft and light.  but its not a high chiffon cake and not as high as it rose like Small Small Baker chiffon cake.  it is probably my pan is wide not high.  My pan only 2.5" high and it is better to use a 6" pan sure looks better.

I whisk the egg white first instead of the egg yolks, for me is about the same because i work quick with the egg yolks mixing.  and i don't have the risk to failed on my egg white whisking with grease and all that stuff later on.

I missed look of the amount of sugar.  Instead of a total of 70g, i used only 20g..LOL...i was wondering since the beginning why this recipe only used so little sugar and so afraid the cake might turn out bitter when i only saw the recipe used 20g for yolks, is my fault, didn't read the recipe properly.  Lucky the whole cake turn out well without the bitterness of the coffee.

Very soft and tender

Ingredients (6-inch chiffon tin) ( i used my chiffon pan size as mentioned above )

2 egg yolks
20g caster sugar
1 tbsp instant coffee powder
20ml milk
20ml cooking oil
40g self-raising flour

2 egg whites
1/4 tsp cream of tartar
50g caster sugar

Method
1. Whisk egg yolks and sugar. Stir instant coffee powder with milk until the coffee powder dissolves.
2. Add the coffee mixture and oil into the egg yolk batter. Fold in the flour.
3. Beat egg whites and cream of tartar until mixture is foamy. Gradually add in sugar and beat until stiff peak form. (Important!)
4. Gently fold beaten egg white into egg yolk batter (in step 2) until blended in 3 batches.
5. Pour batter into ungreased (recommended 6-inch chiffon tin) i used H: 2.5" pan & W:22cm . Bake in pre-heated oven at 180 deg C for 30 mins.
6. Remove from oven and invert cake immediately until it is completely cool. ( cake rise beautifully but its too small in size )






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