Recently I bought a pack of 2 x 3.5"inch Mini Angel Food Non-Stick Tube Pan but don't have the opportunity to use yet until now. I would love to try other flavors than what I tried before.Check my others flavor here and here and here!! I used instant Cafe Con Leche mixed with Nescafe flavor for this chiffon cake .The coffee flavor is really overpowering strong and taste good! I gave away a 10 inch chiffon cake away to friends and they love it!
Ingredients :
(A)
1 3/4 cup of all purpose flour
2 tbsp instant cafe con leche
1 tbsp instant nescafe
1 tsp of baking powder
1/8 tsp of salt
1/2 cup of sugar
(B)
7 large egg yolks
3/4 cup 2 % milk
1/2 cup of vegetable oil
(C)
1/2 cup of sugar
7 large egg white
3/4 tsp of cream of tartar
Method:
Pre-heat oven to 325 degree F
1) Sieve all the (A) ingredient in a mixing bowl until well combined.
2) Mix ingredient (B) until well blended and then add in ingredient (A) until smooth.
3) Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4) Pour batter into 2x 3 inch mini tube pan and a un-greased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
with this recipe I baked 2 pans of 3.5 inch Mini Angel size Pan and I x 10 inch Angel Tube Pan size.
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8 comments:
I LUV chiffon cake but haven't put effort to try it out. I think the right way of beating the mixture is the key to a success chiffon cake. Can tell that yours look so perfect!
I almost bought a teflon pan with the ring in the middle. I feel inspired after seeing your post, maybe I should go get it and learn to bake :D
food4tots:
thanks! you're right!! the key to success of making chiffon cake is the meringue mixture!! actually it's not really hard to bake this cake,just make few time,then you use to it.my first time baking this cake,I thrown away when the cake deflate and broken!!
noobook:
oh!! don't buy the teflon tube pan...but the metal material one,NOT non-stick pan for this cake!! I'm looking forward your chiffon cake posting soon!
Now I got it. My Asian Kitchen is Beachlover Kitchen. :-)
Of all the form cakes, I love chiffon the most because of its fluffy, moist and soft texture. Yours looks absolutely fabulous.
Oh Yum! I love coffee flavored cake! And coffee chiffon cake makes it even better.
Angie recipe:
oh yes!!! sorry for the confusion!! You got it right!! Thank you for the kind words!! I love your site ,you have wonderful baking recipe which I love !!
LCOM:
Thanks! next chiffon cake ,maybe I'm going to try another different flavor!!
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i tried to make lemon yoghurt chiffon cake few times, it fail :(, it shrinks right after i removed it from the oven.
what is the best way to mix the flour mixture & the egg whites?...pls help..i searched from internet that, the beginner can start by using hand :)
I should use all purpose flour for all the Chiffon cake? but i read other blog, that it is using cake flour? but all this while i am using normal wheat flour only ..help me
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