Making chiffon cake again. This time is Coffee flavour.
So obsessed with Chiffon Cake as this cake is butter free. Uses only corn oil. If you want to cut down on saturated fat and yet still want to indulge in a piece of cake. I used 3-in-1 Old Town White Coffee packs. You can replaced with your own favourite coffee granules or espresso. For my version here, this doesn't yield a very strong coffee flavour.
Ingredients : (18cm inch pan)
3 Egg yolk
20g Castor Sugar
30g Corn Oil
20ml Fresh Milk
pinch of salt
30g 3-in-1 Old Town White Coffee mix in 30ml hot water.
60g Cake Flour
1/4 tsp Baking Powder
3 Egg Whites
30g Castor Sugar
1/4 tsp Cream of Tar Tar
* Add more coffee is you prefer a stronger coffee taste.
Step by Step :
1. Beat egg yolks till frothy. Add in sugar and continue to mix till sugar melts.
2. Add in corrn oil, fresh milk, salt & coffee. Stir till smooth.
3. Sift in cake flour & baking powder over the egg mixture & mix well.
4. In a separate bowl, beat egg whites till foamy. Add in cream of Tartar and continue beat for 1 mins. Gradually add in sugar in 3 batches, and continue whisk until stiff peak forms. (test by turning the bowl upside down - if egg white meringue not stiff peak, it will glides down the bowl)
5. Using a spatula, add 1/3 of the egg white meringue and fold gently into the egg yolk mixture.
6. Then pour this mixture into the egg white mixture bowl and fold gently till well combined. Do not overfold.
7. Pour into a 18cm tube pan. No greasing needed. Tap the pan a few times on the table to release the air bubbles trapped inside.
8. Bake at 160C for 40 mins.
9. Cake is fully cooked when a cake tester inserted into the cake comes out clean.
10. Remove from the oven, invert cake & let it cool down completely.
11. Slowly remove cake from pan. Cut & serve.
Enjoy..