Mocha Chiffon Cake

Mocha Chiffon Cake

Here come my second bake after my holiday. This is the third flavour of chiffon cake(i made pandan and chocolate).

this cake is nice in texture but the aroma of the coffee is not too good as i used the free coffee from the hotel(will use better instant coffee for my next attempt ^^).The below recipe is adapted from eileenlee.I also made some changes.I omit the baking powder and replace it with 1 more egg white. In the end, i used 5 egg whites.
材料:
(A)
70g 幼糖
1/8tsp 塔塔粉
4粒 蛋白  5粒蛋白

(B)
4粒 蛋黄
70g 幼糖
50g 蜀米油
60g 牛奶
1tbsp 即溶咖啡(溶化于1tbsp热水)
100g 低粉
1tsp 发粉

做法:
1) 把蛋白打至粗泡沫,加入塔塔粉,再分次拌入幼糖, 打发至小弯勾状.
2) 将材料(B)的幼糖加入蛋黄里, 用搅拌器拌匀. 再依序加入蜀米油,咖啡液体, 牛奶及过筛的低粉及发粉, 搅匀为蛋黄面糊.
4) 取1/3的蛋白加入蛋黄面糊里, 用搅拌器将两者混合.
5) 再倒入剩余的蛋白, 用橡皮刮刀从底部以同一方向,轻轻拌匀.
6) 把面糊倒入中空20cm的戚风模型里, 轻敲震出大气泡.
7) 以170度烘约40-45分钟, 出炉后即倒扣冷却.

feel free to leave a comment if u have any opinion ^^