Coffee Chiffon Cake

Name: Coffee Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A bag Instant coffee; 40g milk; 48g Vegetable oil; 5 to 6 egg; 72g Low-gluten flour; 54g Sugar; 1 to 2 drops White vinegar

by Leisure Fun 55

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Chiffon cake is a type of sponge cake with very light texture. The egg whites need to be beaten into foam to provide enough air to support the volume of the cake. Chiffon cake contains enough vegetable oil and eggs, so the texture is very soft. There are a few things to pay attention to when making chiffon cakes: 1 bowl of egg whites should not contain a little bit of water and oil. 2 There should be no egg yolk in the egg white. 3 The egg white must be beaten to a stiff foam 4 The egg yolk batter should not be too dry. 5 Add the egg whites to the batter and stir up and down. Do not stir in circles. Probably that's it! After my girl bake it, she put butter on and ate it 1/3. This rhythm is more meaty! Khan! "

Ingredients

Coffee Chiffon Cake

1. materials needed

2. Add coffee to milk and heat to melt over low heat and let cool for later use

3. 18 grams of sugar added to milk coffee

4. Add vegetable oil and stir to emulsify evenly

5. Add 5 egg yolks

6. Stir the egg yolks and add the flour. I found the batter was a bit dry after adding, what should I do?

7. Come and add a whole egg in it. (Don’t worry that the cake won’t rise)

8. See how the batter after mixing looks like this. (If your eggs are big enough for 5, this is the effect, then you don’t need to add eggs.)

9. After the egg whites have made big bubbles, add white sugar, put them in 3 times, and add 1-2 drops of white vinegar at the same time to make a hard foam. That is to say, after the beating is finished, you can pick a small tip with your hand, and the beaten egg white bowl will not fall when it is turned upside down.