Skip to main content
logo
Food Advertising by

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

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

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Coffee Chiffon Cake with Cocoa layering ~ 咖啡戚风蛋糕

This is a very soft and light chiffon cake and I used a combination of coffee and cocoa.  The flavours do blend well and complemented each other and it's perfect to serve this to guests or to enjoy at any time of the day.





Coffee Chiffon Cake with Cocoa layering  ~  咖啡戚风蛋糕                             
Ingredients
(A)
70 gm plain flour
10 gm coffee granules
5 large egg yolks
20 gm caster sugar
70 ml hot water
60 ml canola oil
Cocoa powder

(B)
90 gm caster sugar
10 gm cornflour
5 large egg whites

Method
Sift plain flour, twice, set aside.Mix coffee granules with 70 ml hot water, set aside to cool.Beat egg yolks with sugar, then add in oil and coffee.  Sift in flour and mix well, set aside.Combine caster sugar with cornflour.In a clean bowl, beat egg whites till foamy, add in half cornflour mixture, then gradually add in the balance.  Beat till stiff peaks but not dry.Fold 1/3 of egg whites into the egg yolk batter, then pour this into the remaining egg whites.Scoop 1/3 batter into an ungr…

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…