Having made Pandan Chiffon Cake, I have now come up with a Mocha Chiffon Cake. It is similar to the Pandan Chiffon, and I have made a few changes to the recipe to make it more moist.
Even after making Chiffon Cake many, many times before, I still have failures. Finally it dawns on me is that the beating of the egg whites is very important. Sometimes I over beat it and the result is a heavy cake. So now I learn to beat the egg whites to just until the stiff peaks stage.
Of course, one of the more common reasons is that my baking powder or cream of tartar is out of date! This is because I do not do a lot of baking. So it is good to check your ingredients before you start. This includes checking your yeast when it comes to making bread.
My chiffon cake has fewer calories than normal cakes. For example, Victoria sandwich cake contains more calories from fat that than chiffon cake. All cakes made with creaming method do contain more fat than sponge or chiffon cake.
I have used very little oil in this recipe ( and the pandan chiffon). It only has 80ml.
Serves: 16 pieces or more depending on how large a piece you cut
Time: 20 minutes to prepare, 50-60 mins to bake
6 Egg yolks
150g Plain flour
25g Corn four
25g Cocoa powder
1 Tbsp Baking powder
¼ tsp Bicarbonate of soda
200g Castor sugar
½ tsp Salt
80ml Cooking oil – flavourless type
220ml Coffee, freshly made from instant coffee or brewed
1tsp Vanilla extract
2 tsp Coffee extract (optional)
Mixture B – egg whites
7 Egg Whites
100g Caster sugar
½ tsp Cream of tartar
1 25cm chiffon cake mould -2 pc tube pan, ungreased
- Preheat oven to Gas Mk 4.
- In a bowl or mixer, sift the flours and cocoa. Mix together the dry ingredients of mixture A until combined.
- Make a hole in the centre and add in the egg yolks, oil, coffee, coffee extract and vanilla extract. Beat until smooth, scraping down the side of the bowl as needed.
- In a separate bowl, whisk the egg whites (at high speed) until foamy. Add in the cream to tartar and continue to whisk until soft peaks form. Gradually add in the sugar and whisk until almost stiff peak forms. Remember to scrap the side and bottom to ensure a good mix.
- Mix 1/3 of the egg whites into the mixture A with a spatula or whisk, taking care not to deflate the egg whites. Repeat with the 2nd and 3rd 1/3 of the whites and mix until well blended.
- Pour the mixture into the ungreased tube pan and bake for about 50 to 60 minutes. Check that it is cooked by inserting a skewer – it should come out clean.
- Remove from oven and immediately turn the pan upside down to cool.
- Let it cool thoroughly for about 1 to 1½ hours.
- To remove the cake from the tin, run a spatula or a thin knife along the inside of the pan and along the tube. Again use the spatula to gently dislodge the cake from the bottom pan by ‘cutting’ through as close to the pan as possible. Invert onto a greased wire rack.
- Dust the top with icing sugar.
- Serve with fruits and ice-cream or custard. I serve it with 0% fat yogurt.
It can keep for a few days at room temperature, or about 1 week in the fridge.
This cake can be frozen.
Enjoy the soft cottony texture and the mocha flavour with your favourite cuppa.
If you want to make a better presentation and also if you are not concerned with additional calories, you can decorate it with butter icing.
I hope you try this out and enjoy the baking.
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