Zara ♥ Baking

COFFEE CHIFFON CAKE

resepi asal : dari buku 'Chiffon cake is done'

by : Kevin Chai

COFFEE CHIFFON CAKE

Egg yolk batter :

1 tbsp. instant coffee powder (I use 1 1/2 tbsp)

20 ml. milk (I use 60 ml)

2 egg yolks (I use 7 egg yolks)

20 gm. caster sugar (I use 50 gm)

20 ml. cooking oil (I use 4 tbsp)

40 gm. self-raising flour (I use 110 gm - sifted)

Egg white foam :

2 egg whites (I use 7 egg whites)

1/4 tsp. cream of tartar (I use 1/2 tsp)

50 gm. caster (I use 130 gm)

Method :

1. To make egg yolk batter, stir instant coffee powder with milk until melted. Combine with egg yolks, sugar and oil in a mixing bowl. Fold in flour until forms batter.

2. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

3. Gently fold beaten egg white foam into egg yolk batter until blended.

4. Pour batter into ungreased 6-in (16 cm) tube pan (I use 9-inch /22 cm). Bake in preheated oven at 170'C for 30 minutes or until cooked.

5. Remove from oven, invert cake onto table until completely cooled.