Coffee Chiffon Cake

INGREDIENTS

12 eggs (separate the eggs into yolks and whites)2 cups of sugar2 cups of cake flour1 cup of lukewarm water1 cup of vegetable oil1 tablespoon of cocoa powder3 tablespoons of instant coffee Pinch of vanilla essence 2 tablespoons of baking powder

METHOD

1. Dissolve the cocoa powder and the coffee into the lukewarm water and set aside2. Preheat the oven to 160 degrees3. Pass the cake pan into water and allow to drain.4. In a bowl put the yolks, sugar, oil, flour, vanilla and the mixture of cocoa/coffee and water. Beat until combines very well. Set aside.5. Beat the egg whites until it form's peaks.6. Add the baking powder and the egg whites to the yolks mixture and mix with a spatula carefully not to overbeat.7. Now put into the pan and bake for 160 to 180 degrees for about 1h to 1h and 20 minutes. Remove the cake from the oven and invert it on top of grid and wait until it is cooled fully. If you try to take it out of the pan while it's still hot, it will fall apart.When the cake has cooled down, cut around it with a cake knife to separate it from the pan. Invert onto a plate to unmold, and it's done.

INFO & TIPS

I cover the cake with fresh cream and caramel treat
Just beat 500 ml of fresh cream then add half a can of caramel treat
Then cover the cake and pipe as you desire . The pipping effect Is caramel treat.
I cut the middle and filled with the fresh cream mixed with caramel treat
I used roasted peanuts to decorate and to elevate the taste 😋

POSTED ON

12 Mar 2019

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