Coffee Chiffon Cake

Coffee Chiffon Cake
I love chiffon cake and this is the 7th time I have made it.  Two out of five times it was a success!  This one "Coffee Chiffon Cake" is by far is the best chiffon ever!   I found this recipe on My Food Affair and I was surprised that I didn't need any kind of milk especially coconut milk!  I was very happy with the outcome of the cake and it was so light, fluffy and very moist.  I baked it for about close to one hour (just in case) and I tested it with skewer and it came out clean for the first time!

I am so naughty, I didn't really follow the instructions (oops) but with the egg mixture part I just tipped everything in (all the dry ingredients mixed together first) and mixed it well with a whisk.   And with the egg whites folding into the egg yolk part, I mixed it through with clean hands instead of a spatula or a whisk.  I wanted to be careful that I don't lose any air and still mix the egg yolk and egg whites mixture properly.

This is how it came out like:



It came out very nice, tall, airy and fluffy.  

You can eat this cake plain but I dressed mine up by making it a 3 layer chiffon cake with layers of freshly made custard and coffee whipped cream!



Method

1. Center a rack in the oven and preheat it to 160 (fan forced)

A)
2. Dissolve coffee in the water in a cup.  Then transfer this to a bigger bowl together with oil, vanilla, egg yolk and sugar.  Mix well with a whisk.

3. Sift together baking powder, cake flour (if making cake flour incorporate the corn flour and plain flour together first) and salt.  Add to the coffee mixture and mix well with a whisk.


B)
4. In a large bowl, beat the egg whites and cream of tarter with an electric mixture until soft peaks form.  Add the sugar one tablespoon at a time and beat until you get stiff peaks.  To check the egg meringue shouldn't slide out of the bowl if placed over your head :P.

5.  Gently fold the egg whites into the coffee mixture in three batches.  Blend thoroughly but do not over mix.  I gently fold the mixtures with either a whisk or with clean hands.

6. Transfer the batter to a chiffon cake pan.

7. Bake for 45 to 50 minutes, or until the cake tester inserted in the center of the cake comes out clean. (Do not open the oven when its baking!)

8. Remove the pan from the oven and invert it over a cooling rack onto its feet. Let the cake cool completely.  It will take about 2 to 4 hours to completely cool.

9.  When the cake is completely cool, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.
Coffee Whipped Cream

1. Whip the cream, sugar, coffee until stiff.  Do not overbeat because the cream will split.  Cover with plastic wrap and refrigerate until required.  I usually whip the cream while the cake is baking.

2.  Slice the cake into 3 equal layers and spread the filling on each layer.


Decorate your cake with chocolate bits or nuts.  Whatever you feel like.