To increase my confident, I'd like to try again another chiffon which I made before. Other than instant granulated coffee, I added cocoa and cinnamon powder to give it an extra flavour. I love coffee with some cinnamon taste, it's wonderful! Some expert said, the smell of cinnamon could give you a clear of mind.
Inside the chiffon, I added some mocha beans that bought from Phoon Huat and I cut it in four portions. The mocha bean really gave the texture a boost and I won't feel boring with a plain coffee chiffon. This chiffon had given away so I'd no chance to cut out a piece for the shooting. But I'll do it another time. I'm very satisfied with the result, as it's getting much better, as well as the flavour really special. Hope you will like it.
Recipe for 17cm round chiffon
For the egg whites mixture: 110g egg whites 55g caster sugar 5g corn flour
For the egg yolks mixture: 40g egg yolks 50g milk 36g vegetable oil or olive oil 55g plain flour
1/4 tsp cinnamon powder 3g cocoa powder
3g instant granulated coffee
10g sugar Method:
- Mix the egg yolks, milk, oil until everything well combined then add in sifted flour. Mix everything well combine and no lumps left. Add the cinnamon powder, cocoa and granulated coffee and mix until everything dissolve then add in sugar. The mixture would be very thick and and smooth. Fold in the mocha beans.
- Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Continue to beat until soft peak foam. The egg whites mixture should be peak foam, smooth and shiny.
- Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
- Pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160-170'C preheated oven for 45-50 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.