Coffee chiffon cake
Overview
In the dim afternoon, there are dark clouds and scattered drizzle... Savoring the strong coffee flavored chiffon cake... Drinking the matching coffee Frappuccino (recipe has been uploaded)... Playing the moving melody on your mobile phone, enjoying the leisurely afternoon time, good afternoon! (The recipe is for an 8-inch round mold. I made two 6-inch hollow molds)
Tags
Ingredients
Steps
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The coffee powder and coffee liqueur I used
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Mix coffee powder, hot water and liqueur
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Mix corn oil and pure milk evenly (I made the egg chiffon method)
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Sift in the low-gluten flour and stir in a Z-shape until the flour is evenly mixed. Remember not to stir in circles...
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Add egg yolk and mix well
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Add the fine sugar to the egg whites in 3 batches and beat until double small peaks appear, which is a dry state
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Add 1/3 of the egg whites to the egg yolk batter and stir evenly, using the stirring and cutting techniques
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Finally, pour all the egg yolk paste into the remaining 1/3 of the egg yolk paste, and stir evenly. Add 2/3 of the egg yolk paste using the mixing and cutting technique, and stir evenly
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Add coffee mixture
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Stir (I originally wanted to make a zebra pattern, but I accidentally stirred it evenly, and the final texture was not clear enough). If you want the texture to be clear, just stir a few times!
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Pour into two 6-inch hollow molds, scrape the batter to make it evener, and shake it lightly 2 or 3 times
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Preheat the oven to 150 degrees for 10 minutes in advance, place the mold on the bottom shelf of the oven, and bake at 150 degrees for 50 minutes
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Take out of the oven and shake lightly 2 or 3 times, invert for 2 hours and let cool
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A simple yet delicious coffee chiffon cake!
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The finished product is beautiful...
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It’s also great eaten alone or with some cream!
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Afternoon tea, have a piece! Or?
