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.