Monday, May 19, 2014

Hazelnut capuccino coffee chiffon cake.

 I tried to make this chiffon cake after I saw Jane Chew method of making chiffon and I really love the result.
- 4 eggs, separated whites and yolks
- 120g cake flour, sifted
- 120g fine sugar
- 2 pkt of hazalnut capuccino instant coffee ( I used Vietnamese G7 brand), mixed in hot water to make 60g mixture, let cool.
- 60g sunflower oil
- A pinch of cream of tartar.
- A small pinch of salt
  Preheat the oven at 150 degree C, fan-forced. Prepare chiffon pan.
 Slightly beat the egg yolks. Pour coffee mixture and sunflower oil into a stainless steel mixing bowl. Heat up this mixture on low fire to a warm touch ( about 40-50 degree C), take out of the heat. Use a handwhisk, beat in eggyolks, pour in sifted flour and salt, mix well until a smooth and thick batter is formed. Set aside.
  Put eggwhite in a clean mixing bowl, beat with electric mixer till foamy, add in cream of tartar, followed by sugar, beat until stiff peak formed.
  Put 1/3 of the eggwhite into eggyolk mixture, mixed well. Pour it back into eggwell, mix until 2 mixtures combined. Pour everything into prepared chiffon pan, tap the pan slightly a few tap. Bake in preheated oven for 45' or until cooked. Take it out, turn the pan upside down, let it cool completely before take the cake out of pan.

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