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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Black Bean Sauce Chicken ~ 黑豆酱鸡

  This is an easy peasy chicken dish to whip up in the kitchen which can pair well with plain white rice or plain congee.  Ingredients are not complicated and mostly available in the kitchen, but it's best to season the chicken first before stir frying them. Black Bean Sauce Chicken   ~   黑豆酱鸡 Ingredients 450 gm  chicken, cut into bite size (whole leg of chicken and breast) 2 tsp black bean sauce 4 pips of garlic, chopped 1 big onion cut into wedges 1 chilli, chopped 1 small Carrot, cut into slices Curry leaves Bit of sugar to taste Method Season the chicken with a pinch of salt. Saute the chopped garlic with the curry leaves and black bean sauce till fragrant. Add in the seasoned chicken, stir fry and sprinkle on some water if the dish is too dry. Simmer till chicken is cooked and tender. Add in the sliced carrot and onion wedges.  Fine tune to taste with a bit of sugar. Toss in the chopped chilli. Dish up to serve.