Mocha Chiffon Cake


Made Mocha Chiffon Cake ((: think it was pretty good, but it wasn’t as soft as the pandan chiffon cakes we have in Singapore. i think it was because i didn’t add in cream of tartar (obviously i wouldn’t take a bus for 15minutes to go get a packet of cream of tartar at 9pm). but yea, i guess you should add cream of tartar if you’re making a chiffon cake. Wanted to make pandan chiffon cake, but the only way to get it in Pittsburgh (no chinatown) was to ship the entire plant from Malaysia on eBay.. >< so i decided on Coffee Chiffon Cake, and tk insisted on adding cocoa powder, so we got Mocha Chiffon Cake

Mocha Chiffon Cake

10 inch pan

5 eggs separated
1 cup sugar
2 tsp old town coffee
2 tsp cocoa powder
2 tsp vanilla
1 tsp water
½ cup canola/corn oil
1 cup cake flour (or 1 cup-2tbsp all purpose flour + 2tbsp corn starch)
1 teaspoon baking powder
1tsp cream of tartar

Separate the eggs (egg whites in a smaller bowl). Whisk together egg yolks and sugar in a large bowl, medium speed, until creamy and pale. Dissolve instant coffee and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined. Add sifted cake flour and baking powder over egg-sugar mixture. Stir with a wooden spoon until well blended, scraping the sides of the bowl if needed.
Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter in thirds. Place the batter in the pan. Bake for 30 to 40 minutes. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.


Photo Directions:
Separate the eggs (egg whites in a smaller bowl). Obviously my egg separating skills aren’t that good. Burst the yolk of one!

Whisk together egg yolks and sugar in a large bowl, medium speed, until creamy and pale. (i added brown sugar because we ran out of white sugar so it isn’t that pale) 



Dissolve instant coffee and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined. Add sifted cake flour and baking powder over egg-sugar mixture. Stir with a wooden spoon until well blended, scraping the sides of the bowl if needed.




Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter in thirds. 


Place the batter in the pan. Bake for 30 to 40 minutes. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.



DONE!



Use a thin blade knife to separate the cake from the sides. ** DO NOT GREASE THE PAN otherwise your cake wouldn’t rise





nom nom nom.
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