Haa... so my obsession with baking anything espresso is still not quite done yet! Whenever my mood to bake arises, the first thing that comes to my mind would be, "Can I do it espresso flavour??" Well, so here you are... my aromatic espresso chiffon cake!
Espresso Chiffon Cake
蛋黄面糊 Egg yolk mixture
5个蛋黄 / 5 egg yolks
20克糖 / 20g sugar
30克油 / 30g oil
60克浓咖啡 (不必加糖) / 60g espresso (no sugar added)
1 1/2 大匙 无糖可可粉粉 / 1 1/2 tbsp unsweetened cocoa powder
100克低筋面粉 / 100g plain flour
蛋白霜 Egg white meringue
5个蛋白 / 5 egg white
60克糖 / 60g sugar
Almond flakes, for toppings (optional)
1. 准备浓咖啡, 在浓咖啡还没冷却时，加入可可粉拌均,放凉备用。
Prepare espresso, add in cocoa powder and mix well till cocoa powder is dissolved. Set aside to cool before use.
combine egg yolks and sugar and mix well with a whisk till sugar is dissolved.
Stir in oil and cooled espresso mixture, whisk till combined before adding in sifted plain flour and mix well till no clumps are present.
In a separate clean and dry mixing bowl, add in egg white and beat till large bubbles are formed. In 3 additions, add in sugar. Make sure to beat till sugar is dissolved in between each addition. Stop when the white mixture reaches stiff peak stage.
In 3 additions, fold in egg white meringue into yolk mixture in a one gentle direction, taking care not to over fold and deflate mixture.
6. 在烤模里撒一些杏仁片, 然后将面糊倒入烤模, 放入预热烤箱以 160'C 烤 1 小时。
Place some almond flakes into chiffon tube pan and then pour cake mixture into chiffon tube pan and put to bake in a preheated oven and bake at 160deg C for 1 hour or till done.
Remove from oven and overturn to allow chiffon cake to cool before slicing.
The almond flakes added some munch to the chiffon cake.
Slice when cool and enjoy!