Source: Inspired by Small Small Baker 16cm chiffon cakes
Ingredients : (A)
2 egg yolks
1 tbsp sugar
20g vegetable oil
1/4 tsp salt
1/2 packet of 3 in 1 coffee
35ml water
*dissolve coffee powder in water and set aside.
(B)
50g cake flour
(C)
2 egg whites
1 tbsp sugar
Methods:
1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
2. Add in oil, salt and coffee mixture into the bowl. Stir well.
3. Fold in sifted flour. Mix till smooth.
4. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat till stiff.
5. Fold in 1/3 of the whites into the yolk mixture till well incorporated.
6. Pour in the remaining egg whites and fold gently till well combined.
7. Pour into 16cm chiffon mould. Bake at 160C for 25-28 minutes.
8. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.
This looks really lovely!! :)
ReplyDeleteVery fluffy chiffon. have yet try coffee flavor, will do soon.
ReplyDeleteLovely, you got a tall chiffon cake! :)
ReplyDeletehmm, bet this smells heavenly!!
ReplyDeleteHanushi,Honey Bee Sweets, CaThY, Lena,
ReplyDeleteThank you. Actually this is the 1st 16cm chiffon cake that I baked. I'm glad that it came out great. Thanks for SSB for her wonderful mini chiffon recipe.
This is one of my fav chiffon cakes though I don't drink coffee. Nice smell! :)
ReplyDeletehi waht kind of coffee powder did you use? will it be possible for you to post a picture of the instant coffee you used? i love coffee pastries and yours look great. thanks for sharing.
ReplyDeleteI'm using Nescafe instant coffee powder. You can use any coffee powder that you like. Kindly address yourself next time. Happy baking!
DeleteDear Vivian
ReplyDeleteI am sure I will love this cake. Can I double the recipe?
June Chan