Walnut Coffee Chiffon Cake ~ 核桃咖啡戚风蛋糕

 

This is a soft and light coffee chiffon cake and I tweaked it a bit by adding in some chopped walnuts for some crunch.   One will never tire with having a piece of chiffon cake with your favourite hot cuppa as it's refreshing and can be served at all times of the day and on any occasion.

Walnut Coffee Chiffon Cake  ~     核桃咖啡戚风蛋糕  (adapted from 'here' )

Ingredients (A)

• 6 egg yolks
• 100 ml milk
• 3 Tbsp coffee granules
• 100 ml oil
• 40 gm caster sugar
• 140 gm plain flour
• 2 tsp baking powder
• 45 gm lightly toasted and chopped walnuts
• Pinch of salt

(B) 

• 6 egg whites
• 100 gm caster sugar
• 1/2 tsp cream of tartar OR 1 tsp lemon juice or vinegar

Method

1. Sift flour, baking powder and salt, set aside.
2. Dissolve the coffee granules in the hot milk. let cool.  
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.  Add in the chopped walnuts and mix well.
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.
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.