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.