Posted by: hyacinthus | August 10, 2011

Coffee Chiffon Cake

200g Top Flour or Cake Flour
20g Nescafe Instant Coffee Powder
120g brown sugar
75ml canola oil
125ml coconut milk or fresh milk
5 egg yolks
1/2 tsp salt
2 tbsp Kahlua (optional)
7 egg white
1/2 tsp cream of tartar or salt
100g sugar
1. Sift flour and coffee powder. Set aside
2. Whisk egg yolks with brown sugar and salt.
3. Add in oil and coconut milk and continue to whisk till fluffy
4. Add in Kahlua.
5. Fold in sifted flour and coffee powder lightly
6. In another bowl, whisk egg whites till foamy. Add in cream of tartar and continue to whisk till soft peak. Add sugar in 3 parts and continue to whisk till stiff peak is achieved.
7. Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
8. Pour batter into a 23cm tube pan (do not grease the pan). Tap the pan lightly on the table top to get rid of any trapped air bubbles in the batter.
9. Bake in pre-heated oven at 160°C for 50mins or until the cake surface is browned and a skewer inserted into the centre comes out clean.
10. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.


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