Monday, January 11, 2010

Coffee Walnut Chiffon Cake



Recipe

Ingredients
3 egg yolk
20g caster sugar
45g corn oil
1/4tsp salt
50g hot milk
2tbsp instant coffee powder
70g cake flour
1/8tsp baking powder
55g walnut (roasted and chopped)

3 egg white
60g caster sugar
1/4tsp cream of tartar

25g walnut (roasted and chop coarsely)

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Pour the hot milk into the coffee powder, mix until well combined and set aside to cool.
4. Use a hand whisk mix egg yolk and sugar together.
5. Add in oil and milk, whisk till combined.
6. Add in flour and stir until batter is smooth.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Lastly fold in the 55g chopped walnut.
12.Pour batter into a 20cm/21cm tube pan.
13.Sprinkle the 25g coarsely chopped walnut on the surface.
14.Put into a preheated oven and bake for 40-45mins.
15.Remove from oven, invert cake onto table until completely cool.
16.Remove from pan and serve.

6 comments:

Sonia (Nasi Lemak Lover) said...

I neither try coffee chiffon nor add walnut in chiffon before, this recipe look so good, I must try in this week. Thanks for sharing.

tracieMoo said...

Another great chiffon cake! Absolutely love nuts.. coffee and walnuts, especially.. :D

Irene's Footprints said...

Noticed all ur chiffon bakes are very brown and nice...have not tried with toppings on top. Maybe I shd..

: )

Anncoo said...

Thanks for sharing this recipe. Looks so soft and delicious.

Happy Flour said...

Hi Sonia, Anncoo, Irene's Footprints and TracieMoo,

Thanks for all your compliments. :)

Actually, I am craving for coffee cake and I still have some walnut sitting in my fridge for months. Hehehe....so I just anyhow combined them together and wahlah another chiffon cake is served. :D

Anonymous said...

Hi

Just wanted to let you know that I tried your recipe yesterday, and it was awesome :)
Soft and fluffy. But was wondering why my cake top is a bit sticky after cooling?

Thanks, look forward to try more of your recipes in future :)

Phoebii