Skip to main content
logo
Food Advertising by

Coffee Marble Chiffon Cake ~ 咖啡大理石戚风蛋糕


Chiffon cakes remain a top pick in my family because of its soft and light texture.  Moreover these cakes are not overly sweet and the plus point is that one can have many helpings and need not worry over adding extra inches to the waistline!








Coffee Marble Chiffon Cake   ~   咖啡大理石戚风蛋糕
(adapted from 'here' with modification)

Ingredients  (A)
  • 84 gm plain flour
  • 6 large egg yolks
  • 24 gm caster sugar
  • 84 ml water
  • 72 ml canola/corn oil
  • 3/4 Tbsp hot water + 1.1/4 tsp instant coffee granules
(B)
  • 108 gm caster sugar
  • 12 gm cornflour
  • 6 large egg whites
Method
  1. Dissolve the hot water with the coffee granules, set aside.
  2. Sift the plain flour, twice, set aside.
  3. Mix the egg yolks with the sugar, then add in oil, water and blend well together.
  4. Add in the sifted flour and mix well with a wire whisk, set aside.
  5. Combine sugar and cornflour.
  6. Beat egg whites till foamy, add in half the sugar and cornflour mixture, then add in the remaining mixture.  Beat till egg whites are glossy and stiff peaks form.
  7. Add in 1/3 egg whites to the egg yolk mixture, fold in the rest of the egg whites.
  8. Take 1/4 of the batter and mix in the coffee mixture.
  9. Spoon plain and coffee batter alternatively into the ungreased 23 cm tube pan, shake and bang it a bit on the work top.  Use a chopstick or skewer to stir the batter to create swirls.
  10. Bake in a preheated oven of 170 deg.C for 55 mins. Test with a skewer if it comes out clean.
  11. Immediately invert the cake and let it cool completely, about 1 to 1.1/2 hours.  Remove the cake by hand.


Comments

  1. I am so grateful that you posted step-by-step photos. This cake intimidates me although it's my favourite. ;P

    ReplyDelete
    Replies
    1. You're most welcome, Sharon. I'm sure you'll be able to bake one too :)

      Delete
  2. That's a pretty chiffon cake!! Looks soft and spongy. Love it!!

    ReplyDelete
  3. Gorgeous! I love how fluffy and light the chiffon looks!

    ReplyDelete
  4. it looks so lovely and so perfect!

    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

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

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.