COFFEE CHIFFON CAKE...

COFFEE CHIFFON CAKE

adapted from :    thedomesticgodesswannabe.com

Ingredients :

For 18cm/7 inch tube pan :

4  egg  yolks grade A

67  ml  milk

2  tbsp  instant coffee

60  ml  oil  (vegetable/canola)

27  gm  caster sugar

93  gm  cake flour 

1  tsp  baking powder

4  egg  white grade A

67  gm  caster sugar

1/4  tsp  cream of tartar

Baking time :  35 minutes

For 21cm/9 inch tube pan :

5  egg  yolks grade A

83  ml  milk

2 1/2  tbsp  instant coffee

75  ml  oil  (vegetable or canola)

33  gm  caster sugar

117  gm  cake flour  (I use plain flour)

1  tsp  baking powder

5  egg  whites grade A

83  gm  caster sugar

1/2  tsp  cream of tartar

Baking time :  45 minutes

Directions :

1.  Before baking, prepare the coffe mixture by bringing the milk almost to a boil in a pot.  (You will see tiny bubbles at the edges of the pot).  Dissolve the coffee granules in the milk and allow this mixture to cool before using.

2  In a mixing bowl, beat the egg yolks and sugar (33 gm) until the mixture turns a lighter shade.  (I use a hand whisk).

3.  Into this, add the oil and continue to beat until the oil has been incorporated into the mixture.

4.  Add the coffee/milk mixture.  Mix until combined.  

5.  Fold in the dry ingredients, mix well.  Set aside.

6.  In a clean mixing bowl, whisk the egg whites until foamy.  Add the cream of tartar and continue whisking until soft peaks form.

7.  Gradually add the sugar (83 gm), whisking all the while until stiff peaks form.

8.  Transfer 1/3 of the meringue into the yolk mixture.  Fold it in.  This will lighten the mixture.

9.  Gently fold in the remaining meringue in two batches until no white streaks remain.

10.  Pour the batter into an UNGREASED tube pan, (I use 21cm pan).  Drop the pan from a height of about 10 cm to remove any larger air bubbles.

11.  Bake this at 160'C for the time stated for the size of the pan you are using.  (I bake for 45 minutes).  If the top becomes too brown, place a piece of aluminium foil over the pan and continue baking.

12.  When baked, remove from the oven an invert the pan until the cake is completely cooled before unmoulding.  Cut and serve..

ENJOY!!!