Coffee Chiffon Cake

Very soft and fluffy ...

Marrying coffee and my favourite chiffon cake. The result is wonderful and my picky eldest loves it.

Most of the chiffon cake recipes out there state that the egg white should be beaten till stiff peak and must use the rubber spatula to fold the egg white to the egg yolk mixture. The truth is I never managed to fold the stiff peak egg white evenly with the rubber spatula. Also most recipes mentioned that you should bang the cake pan against the work top a few time to get rid of the big bubble inside the batter and then pour the batter slowly into the cake pan to get rid of the small butter. Well, I never managed to get rid of all the bubbles with this method, too. 

Fed up of that, I finally decided I will beat the egg white only till soft peak, use the hand whisk to stir in the meringue and use the hand whisk to burst the bubbles after I have poured the batter into the cake pan. This method get me helped mixed the meringue and yolk mixture evenly and get rid of the bubbles much easily. Of course, you have to be careful not to deflate the meringue while using the whisk to do the work. The trick is to stir in one direction and do it in as less stir as possible.

Ingredient

4 egg yolks (I used 60gm eggs)

25g castor sugar

20g corn oil

65g coffee (I used my Nescafe Latte capsule to make the coffee)
1/2 tsp vanilla extract

80g cake flour

4 egg white (I used 60gm eggs)

60g castor sugar

Method

Egg yolk mixture:

1) Using hand mixer, whisk egg yolks and 25g castor sugar till thick and pale.

2) Add corn oil, vanilla extract and coffee, continue to whisk till well combined.

3) Sift cake flour into the mixture. Change to a wire whisk and whisk till just evenly mixed. Set aside.

Egg white (meringue):

1) Wash mixer whisk and bowl thoroughly. Ensure no residue of oil and water.

2) Whisk egg white till it foams up (small air bubble).

3) Gradually add 60g castor sugar while continuing to whisk. Keep whisking till form soft peak.

4) Add egg white to yolk mixture in 3 batches. Use wire whisk to stir gently (not whisk) in one direction till mixture is just evenly mixed, without streaks of egg whites. Ensure bottom of mixture is also well mixed by using the spatula and "dig" the batter up.

5) Pour mixture into cake pan slowly. Then use the wire whisk and stir in one direction for 2-3 round to get rid of the bubbles in the batter.

6) Gently wiggle the cake pan or use a spatula to level the top. Levelled top will produce less crack during the rising when baking in the oven.

7) Bake at 150 degree Celsius till cake is golden brown and slightly springy, about 30min according to my oven behaviour and my oven does not need preheating. Larger cake may take longer time.

8) When done, remove from oven and immediately cool on wire rack with the cake pan turned upside down.

Adapted from my http://dishforkids.blogspot.sg/2014/11/improved-pandan-chiffon-cake.html

Still did not properly get rid of the bubbles ... -_-"