White Coffee Chocolate Chiffon Cake

 This cake is my son's favorite with the rich aroma of coffee and chocolate.

 

 

 

 

 

Ingredients

Egg yolk batter:

4 yolks

25g sugar
90g Cake flour

7g corn flour (optional)

10g unsweetened Chocolate powder

pinch of salt
1tsp baking powder
50g canola oil
100ml white coffee (boiling water + one packet of 3in1 white coffee, I use ah huat brand)

 

Meringue:
 4 whites
 50g sugar
 1/4 cream of tartar
  

1. Preheat Oven at 170°C
2. Beat egg whites and cream of tartar till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mixed canola oil and coffee together.
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, chocolate powder, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins, or when a toothpick inserted in comes out clean.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool