Coffee Flavoured Chiffon Cake
Coffee Chiffon Cake
Ingredient A
3 yolks
1 cup plain flour
¼ cup sugar
¼ cup vegetable oil
1/3 cup milk
2 tbsp instant coffee
¼ tsp salt
Ingredient B
3 egg whites
¼ cup castor sugar
¼ cream of tartar
Preheat oven to 175C
Dissolve coffee in the milk. Add in all wet ingredient in A. Sieve flour with all dry ingredient before combining all wet and dry ingredient in A.
Whisk egg whites together with cream of tartar until foamy. Gradually adding sugar until peaks formed. Add one third of the foam and fold into the coffee mixture until smooth. Fold in the remaining of the egg white foam gingerly until even.
Line 8” round or square with baking paper. Bake for 30 minutes then remove from oven. Simply lift the cake onto rack to cool. When cooled peel off baking paper. Slice and Serve.
Ingredient A
3 yolks
1 cup plain flour
¼ cup sugar
¼ cup vegetable oil
1/3 cup milk
2 tbsp instant coffee
¼ tsp salt
Ingredient B
3 egg whites
¼ cup castor sugar
¼ cream of tartar
Preheat oven to 175C
Dissolve coffee in the milk. Add in all wet ingredient in A. Sieve flour with all dry ingredient before combining all wet and dry ingredient in A.
Whisk egg whites together with cream of tartar until foamy. Gradually adding sugar until peaks formed. Add one third of the foam and fold into the coffee mixture until smooth. Fold in the remaining of the egg white foam gingerly until even.
Line 8” round or square with baking paper. Bake for 30 minutes then remove from oven. Simply lift the cake onto rack to cool. When cooled peel off baking paper. Slice and Serve.
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