Skip to main content

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

 

It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur.







Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)

 Ingredients (A)

  • 6 egg yolks
  • 90 gm caster sugar
  • 75 ml hot milk
  • 2.1/2 Tbsp coffee granules
  • 1 tsp vanilla
  • 3/4 Tbsp Kahlua
  • 60 ml oil
  • 90 gm plain flour
  • 30 gm cornflour
  • 1 Tbsp cocoa powder
(B)
  • 6 egg whites
  • 75 gm caster sugar
Method
  1. Sift flour, cornflour, cocoa powder, set aside.
  2. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract.
  3. Whisk the egg yolks with sugar till creamy.  Add in the coffee mixture, blend well, followed by oil.  Mix well.  Sift in flour and stir to combine.
  4. In a clean bowl, beat the egg whites with the mixer till foamy, add in the sugar gradually.  Continue beating till stiff peaks form but not dry.
  5. Fold in 1/3 meringue gently into the coffee batter,  Then pour this batter into the remaining meringue.  Mix well.
  6. Pour this batter into a 23 cm ungreased chiffon cake pan.  Level the surface and lightly tap the pan on the work top,
  7. Bake in a preheated oven at 170 deg.C for 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Remove the cake from the oven and immediately invert the cake and let cool completely before unmoulding by hand.                         

Comments

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set