Just last week, I had a conversation with my friend over the phone talking about cake baking. She asked me whether I have a coffee chiffon cake to share as she is a coffee enthusiast and craving for one. I just realized that I had baked a coffee chiffon cake before (more than 10 years ago) but that was with Hong Kong flour, baking powder and cream of tartar. So this time, I baked this Coffee Kahlua Chiffon Cake and sharing the recipe with you and my friend here with the simple ingredients that are readily available in your pantry. It is again a very simple fluffy, soft and light chiffon cake rich with coffee aroma and flavour not forgetting the kahlua liqueur and this is so perfect to serve with a cup of piping hot coffee. It is alright if you want to omit the liqueur or if you don’t have it on hand you can add coffee paste to enhance the coffee flavour in the cake.
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Coffee Kahlua Chiffon Cake
Ingredients
- 4 egg yolks - used 60g egg with shell
- 60 g caster sugar
- 50 ml hot milk
- 2 tbsp instant coffee granules
- 1/2 tbsp Kahlua liqueuer
- 1/2 tsp vanilla extract
- 40 ml corn oil
- 60 g cake flour/plain flour
- 20 g corn flour (starch)
- 1 tbsp cocoa powder
Meringue
- 4 egg whites
- 50 g caster sugar
Instructions
- Preheat oven temperature to 160 deg C. Sift cake flour, corn flour and cocoa powder into a bowl, mix well and set aside.
- Heat up milk to a boil, add instant coffee and stir well and leave to cool. Then mix with kahlua liqueuer and vanilla extract.
- Combine egg yolks and sugar in another bowl, mix well with a hand whisk. Add coffee mixture, mix well followed by corn oil and blend well. Sieve in flour mixture again and stir well till combined.
- Make meringue - Beat egg whites until foamy with an electric mixer. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold ⅓ of egg whites into the coffee batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
- Pour batter in a 17cm chiffon pan and bake in preheated oven for about 40 minutes. Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan.
Notes
Nutrition
- 咖啡戚风蛋糕 Coffee Kahlua Chiffon Cake
- 戚风蛋糕这次做成咖啡味，加了咖啡酒使蛋糕更加香浓，感觉真的很不错噢！配上一杯热咖啡又是享受了一个美好的午茶时光。
- 材料：
- 4个 蛋黄 （用60克鸡蛋）
- 60克 细砂糖
- 50毫升 热牛奶
- 2汤匙速溶咖啡
- 1/2汤匙 咖啡酒
- 1/2茶匙 香草香精
- 40毫升 玉米油
- 60克 底筋面粉或中筋面粉
- 20克 玉米淀粉
- 1汤匙 可可粉
- 蛋白霜
- 4个 蛋白
- 50克 细砂糖
- 做法：
- 预热烤箱致摄氏160度。面粉，玉淀粉粉及可可粉一起过筛到一个碗里，备用。
- 将牛奶加热至微滚，然后和速溶咖啡搅匀，冷却后加入香精和咖啡酒。
- 蛋黄和砂糖（用手动打蛋器）混合均匀。加咖啡液体搅匀后加入玉米油搅至均匀；再次筛入粉类，搅拌均匀即可。
- 蛋白霜 – 用搅拌机把蛋白打致起泡泡，细砂糖分3次加入，打致硬性发泡。
- 取出1/3的蛋白霜与咖啡面糊用橡胶刮刀轻轻的翻拌均匀，然后倒入剩余的蛋白霜，翻拌均匀即可。
- 倒入戚风摸子里（17cm），送入预热烤箱烘烤约40分钟。
- 蛋糕出炉后，即倒扣致冷却才脱模切片享用。
- **烤箱温度和烘烤时间务必根据自家烤箱来定
- **假如不用咖啡酒可加1茶匙咖啡香精代替
