Coffee Kahlua Chiffon Cake
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.
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
Please keep in mind that all ovens temperature and baking time varies
**You can add 1 teaspoon of coffee paste instead if you don't want use kahlua liqueur
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