Week 169: Coffee chiffon cake

This cake was a true serendipity. I am not a big fan of coffee-flavoured dessert as I always thought coffee is better as a drink than as dessert. However, this turned out to be first ever successful chiffon cake and it tasted so good it has since became my go-to chiffon cake recipe.

I was spending the weekend sick at home and just wanted something simple to get me through my ailment. With only 2 eggs left in the pantry and no energy to head out, I decided to make this coffee chiffon cake, which is then frosted with a very generous amount of coffee whipped cream frosting.

For anyone out there who loves coffee dessert, you should really invest in a bottle of coffee extract. I am using the one from Nielsen-Massey and I think it really adds a lovely coffee flavour to your bakes, without making it so bitter (and you end up bumping up the sugar content).

For the coffee chiffon

63g cake flour

3/4 tsp baking powder

1/4 tsp salt

75g sugar

1 1/2 tsp espresso coffee

45g hot water

1/4 tsp coffee extract

30g vegetable oil

2 egg yolks

2 egg whites

1/4 tsp cream of tartar

1) Prepare a 6″ round baking tin by lining the bottom with parchment. Do not grease sides.

2) Preheat conventional oven to 175C.

3) Sift cake flour and baking powder into a bowl. Add salt and 75g of sugar.

4) Dissolve espresso powder in hot water. Then add coffee extract.

5) Make a well in the flour mixture, then pour in the coffee and oil, whisk to combine.

6) Add the egg yolks and continue whisking until mixture is completely smooth.

7) Using the whisk attachment, beat the egg whites until frothy. Sprinkle the cream of tartar. Then while whisking on medium, slowly add the remaining sugar. Whisk meringue until just passed soft peaks.

8) Fold the meringue into the egg yolk mixture in 3 additions, being careful not to knock out too much air.

9) Pour batter evenly in the prepared cake tin then bake in preheated oven for 30 mins. Test by lightly pressing with a finger. Cake should be springy when cooked. If not, continue baking in additions of 5 mins, until fully cooked.

10) Cool for 5 mins and unmold. Allow to cool to room temperature on cooling rack.

For the coffee whipped cream

300g heavy cream, chilled

45g icing sugar

1/4 tsp coffee extract

1/4 tsp instant coffee granule

1) Using a stand mixer, whisk the heavy cream and icing sugar on high speed until cream has thickened.

2) Dissolve the instant coffee in the coffee extract, then pour it into the whipped cream.

3) Continue to whip on high speed until soft peaks formed.

To assemble

1) Cut the chiffon cake into two halves horizontally.

2) Place the first half of the chiffon onto a cake board.

3) Spread about 1/3 of the coffee whipped cream onto the chiffon layer and topped with the second chiffon layer.

4) Cover the whole cake with a thin layer of coffee whipped cream and allow to chill in the freezer for 15 minutes.

5) Apply the rest of the whipped cream onto the top and sides of the cake, leaving some to pipe some decoration on the top and edge of the cake.

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