Coffee Cheese Chiffon Cake

Name: Coffee Cheese Chiffon Cake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 6 egg; 81g Low-gluten flour; 96g Mascarpone cheese; 60g butter; 50g milk; 78g Caster sugar; 4g coffee powder; 10g Coffee wine; Some Lemon juice

by quenny

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

This cake has been made for some days, but it was made to consume the cheese after making tiramisu and leaving the mascarpone cheese. Because the mascarpone cheese is used, some coffee powder and coffee wine are added when making it. This should be regarded as a tiramisu-flavored chiffon cake~~

material:
6 eggs, 81g low-gluten flour, 96g mascarpone cheese, 60g butter, 50g milk, 4g coffee powder, 10g coffee wine, 78g fine sugar, lemon juice

Ingredients

Coffee Cheese Chiffon Cake

1. Pour mascarpone cheese, butter and milk together in a small basin

2. Heat over water and stir continuously until all the materials are fused together and smoothly without particles

3. Add coffee powder and coffee wine

4. Stir well

5. Pour in the separated egg yolk

6. Stir well

7. Sift in low-gluten flour

8. Continue to stir evenly, set aside

9. Add an appropriate amount of lemon juice to the separated protein, and then add sugar in portions to beat the protein to a wet and dry state

10. Take about 1/3 of the egg white and pour it into the egg yolk paste

11. Stir roughly evenly

12. Pour back into the egg white bowl

13. Continue to mix evenly, the cake batter is ready

14. Divide the cake batter into molds (6" and 7" each)

15. Put it into the preheated oven and bake at 165 degrees for about 40 minutes

16. After being out of the oven, buckle upside down to let cool, cool thoroughly and demould, sealed and preserved

Tips:
1. At the beginning, be patient when heating the cheese mixture over water, stir slowly while heating on a low fire, so that the cheese melts and becomes smooth;
2. The temperature and time setting of the oven needs to be adjusted according to the actual situation of the oven;