Espresso Chiffon Cake

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! 

Not wanting my chiffon cake to have those instant coffee cake aroma, I baked this chiffon cake using 2 shots of freshly brewed espresso coffee. Up it to a more intense level by adding some cocoa powder and achieved this one chiffon cake that I will surely bake again. So looking forward to my breakfast tomorrow!  ♡♡♡

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.

2. 蛋黄加入糖拌均。
combine egg yolks and sugar and mix well with a whisk till sugar is dissolved.

3. 加入油和凉了的浓咖啡搅拌均匀。再加入筛过的低筋面粉。
Stir in oil and cooled espresso mixture, whisk till combined before adding in sifted plain flour and mix well till no clumps are present.

4. 蛋白搅拌到起粗泡沫然后分三次加入糖搅拌至硬和带有光泽。
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.

5. 蛋白分三次加入蛋黄糊里，轻轻的把蛋白和蛋黄拌至没蛋白粒存在即可。
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.

7. 蛋糕烤好后从烤箱取出，倒扣待冷再切块。
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!