Sunday, 22 May 2011
Monday, 6 July 2009
I'm soooooo into chiffon lately since my first success baking it :) Here's another one with coffee flavor. I got the recipe from Margaret - margie's corner. Overall.....hmm.. it was so so, the good thing is I couldn't smell the egg but honestly speaking I still prefer chiffon with coconut cream in the ingredients. Yum.....
Espresso Chiffon Cake
2 tablespoons instant espresso powder
2/3 cup water
1/2 cup unflavored vegetable oil (canola or safflower)
2 teaspoon pure vanilla extract or vanilla paste
2 1/4 cups cake flour (I used all purpose flour with no problem)
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups superfine sugar, separated
6 extra large eggs, at room temperature, separated
1/2 teaspoon cream of tartar
In a large measuring cup or medium bowl, dissolve the espresso powder in the water, Add the oil,vanilla and eggyolks. Whisk until well combined.
Over a large piece of parchment paper or bowl sift together the flour and baking powder. Add 1 cup of sugar and salt and stir together.Make a well in the center of the mixture by pushing the dry ingredients towards the side of the bowl. Add the espresso mixture. Using a rubber spatula, stir together until thoroughly combined.
Place the egg whites in the grease free bowl of an electric mixer or in a large grease free bowl. Using the wire whip attachment or a hand held mixer, whip the egg whites on medium speed until they are frothy. Add the cream of tartar. Slowly sprinkle the remaining 1/2 cup of sugar and continue whipping until the egg whites hold glossy and firm but not stiff, peaks, about 5 minutes.
Fold the egg whites into the cake batter in 3 to 4 stages, blending thoroughly after each addition. Transfer the batter to the tube pan. Use the rubber spatula to smooth and even the top.Bake for approx 1 hour( 50 mins to 1 hr) , or until the cake tester inserted in the centre of the cake comes out clean.