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.
used 60g egg with shell
instant coffee granules
cake flour/plain flour
corn flour (starch)
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.
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
Chiffon Cake, Coffee, Kahlua
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Coffee Kahlua Chiffon Cake by Anncoo Journal