Skip to main content

Mocha Chiffon Cake ~ 摩卡戚风蛋糕


I was contemplating whether to unmould this chiffon cake by hand or with a thin palette knife and after deliberating for a while, I decided to give unmoulding by hand, a try.   To my pleasant surprise the cake was dislodged quite easily and there weren't any unsightly patches.  I had to wait 2 hours to let the cake cool completely before unmoulding.  This is a moist, light chiffon with a good taste of Rum, just what I need with my hot cup of tea!








Recipe for Mocha Chiffon Cake ~  摩卡戚风蛋糕 (adapted from 'here')

Ingredients (A)

  • 6 egg yolks
  • 4.1/2 Tbsp caster sugar
  • 6 Tbsp canola oil
  • 1.1/2 Tbsp Rum
  • 120 gm plain flour
  • 3/8 tsp baking powder
  • 1.1/2 Tbsp cocoa powder 
  • 1.1/2 Tbsp coffee
  • 75 ml hot water
(B)
  • 6 egg whites
  • 6 Tbsp caster sugar
  • 3/8 tsp cream of tartar
Method

  1. Dissolve the cocoa and coffee powder in hot water, mix well, set aside.
  2. Sift plain flour,baking powder into a mixing bowl.  Add in the egg yolks, sugar, oil, Rum and the mocha mixture.  Beat on slow to  high speed till mixture is well combined and smooth.
  3. In another clean bowl, beat the egg whites till little frothy, add in cream of tartar, whisk till foamy and add in the sugar in 3 batches till soft peaks form but not dry.
  4. Fold 1/3 egg whites into the mocha mixture, mix well, then fold in the balance of egg whites. Mix well till no lumps form.
  5. Pour batter into an ungreased 23 cm chiffon cake pan.  Use a chopstick to run over the mixture.
  6. Tap the pan on the worktop to release any air bubbles.
  7. Bake in a preheated oven @ 170 deg.C for 55 to 60 mins. and test with a skewer till it comes it clean.
  8. Invert the cake immediately and let cool in pan for about 2 hours.  When the cake is completely cooled, unmould it by hand.


Comments

  1. Pretty cake, looks so soft too. Coffee please :)

    ReplyDelete
  2. Oh this is a great spongy cake! Would love it so much!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…