Mocha Chiffon Cake

Saturday, February 26, 2011

We are bored eating Pandan Chiffon Cake so we start experimenting to make the Mocha version. It turned out to be yummy :)

Mocha Chiffon Cake
150 + 50 g sugar 
200g cake flour made in Taiwan - found at Ranch 99 
150 ml whole milk 
100 ml vegetable oil 
2 tsp baking powder 
1 tsp vanilla extract 
7 egg yolks 
Coffee mixture: 3 Tablespoons hot water mix with 3 Tb instant mocha/ coffee powder (I used the either Nescafe 1+2 or Caffee D'Vita Mocha Cappuccino (picture can be found here)
1 tsp mocha paste (like this pandan pasta but the mocha version) - found at Lion Supermarket 
8 egg whites 
3/4 tsp cream of tartar - found at Target 
a pinch of salt
1. In a large bowl, combine the milk, oil, and 50g of sugar and mix them well using a hand mixer. Add to the liquid the flour, baking powder, coffee mixture, mocha paste, vanilla extract then mix until well combined. Add the egg yolks one at a time continue mixing until smooth and all ingredients thoroughly combined. 
2. Preheat your oven to 350 F. In another large bowl, whisk the egg whites until frothy then add salt & cream of tartar. Continue whisking until soft peaks form. Add the rest of the sugar slowly then continue mixing at high speed until stiff peaks occur.

3. Gently fold the egg white mixture into the egg yolk mixture in additions, being careful not to over deflate the batter. Pour the mixture into the chiffon pan only up to 3/4 of the pan volume and bake for 50 minutes to 1 hour (depends on your oven), or until tester inserted to the center of the cake comes out clean. Once the cake is fully baked, take it out of the oven, hang it upside down until the cake cools. Release the cake with a knife then cut into slices and eat it. Enjoy!