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Sunday, 24 April 2011

Coffee Chiffon Cake

Source : Nyonya Food


Step 1:

8 medium egg yolks
2oz fine sugar
2oz Instant Coffee ( I mixed water & coffee emulco)
3oz corn oil or olive oil
5oz self raising flour


Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
Stir in pandan juice and corn oil.
Fold self raising flour into egg mixture.
Set aside.

Step 2:


8 egg whites
5 oz fine sugar
pinch of salt


Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)

Step 3:

Preheat oven at 175 degrees Celsius.
Use a spatula and gently fold egg yolk mixture into the egg white mixture(meringue)

Chocolate paste :

30ml milk}
20g sugar}
5g flour}
10g cocoa powder}
5g butter}
blend well

Step 4:

Remove 1/4 of the batter and mix it with the chocolate paste, blend well.
Pour the 2 batters into ungreased tube pan using your imagination and create your own marble effect. Bake at 170 - 180C for 35 - 45 minutes or till cooked.
Invert the cooked cake during cooling process.

Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan

Note :
I made half the recipe and baked it in an ungreased 18cm tube pan.


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