As i have said earlier in my previous post that i was quite keen to make a coffee chiffon cake, and so i did one. I had also tried out using the rice flour method which Kimmy had been using for few of her chiffon recipes. This is where a small portion of rice flour is used to make up of all the flours needed in the recipe, like in this case, 30% of the total flour. If you do not wish to use rice flour, then you can use all 100gm of cake flour as per original recipe. I do not have a comparison between using rice flour vs non rice flour for the same recipe but the chiffon that i made here using some rice flour is really good. Just like what everyone wanted in a chiffon cake, soft and fluffy. I seldom drink coffee but i enjoy them in bakes, just like durian where i hardly eat them fresh but enjoy eating a durian flavoured cakes. I can smell the coffee during the mixing and yes, the cake gives a very nice coffee flavour. Thank you Kimmy!
I was also in the mood to make something to dress up the cake a little bit and i did a coffee glaze. Sorry that i do not have the exact measurement of the glaze as i was testing and adding a little more this and that along the way. I started off by 2/3 cup of icing sugar, followed by a few tablespoon of strong instant coffee and add in some milk and coffee bit by bit till the taste and consistency that i want. The consistency is pourable but thicker than the consistency of condensed milk. It is just a very thin layer of glaze that i made, so it wasnt too sweet for me, quite nice. Oh, also bcos i made the glaze, i stored the a few more remaining pieces in the fridge on the late second day and the cake still remains soft after refrigeration though not as fluffy.
The response to our bake along chiffon cake theme has been overwhelming and sorry that i have not visited all the links yet but meanwhile, if you do have a chiffon cake recipe to share, do link it up with us . Thanks very much and happy baking!
Recipe ( from Cooking Pleasure )
in a 7 inch chiffon pan ( or 8 inch for mine)
2 tbsp instant coffee granules
50ml warm milk
4 egg yolks
4tbsp castor sugar
4tbsp corn oil
70gm cake flour, sifted
30gm rice flour, sifted
4 egg whites
4tbsp castor sugar
Preheat oven to 170C/180C. Dissolve the coffee granules in the warm milk, set aside and let cool. Combine both the flours together. Using a hand whisk, beat the egg yolks and sugar till blended and slowly add in oil and whisk till well combined. Slowly drizzle in the coffee mixture and continue to whisk till well combined. Add in the sifted flour and mix till batter is smooth and well combined.
Whisk egg whites till foamy and gradually add in the sugar and whisk till soft medium peaks formed.( do not over beat ) Fold in 1/3 of the meringue to the egg yolk mixture till well combined and fold in the remaining meringue into the egg yolks batter. Pour batter into a 7 inch ungreased chiffon pan and bake for 35-40 minutes. Invert baked cake immediately to cool before unmoulding from pan.