Here's the recipe...
Cake flour 100g
Baking powder 3/4 tsp
Salt 1/4 tsp
Egg yolk 5 (Medium size eggs)
Corn Oil 80g
Caster sugar 70g
Coco powder 15g
Instant coffee powder 5g
Egg white 5 (Medium size eggs)
Cream of tartar 1/4 tsp
Castor Sugar 70g
Utensils: 18cm~20cm chiffon pan
-Prepare the mocha mixture.
-Measure cocoa powder 15g and instant coffee powder 5g. Mix together in a bowl.
-Boil the milk under heat, then add cocoa + coffee powder into it.
-Using hand whisk stir it till cocoa + coffee powder melted.
Mmmm... Smell heavenly with strong Mocha AROMA~
-OFF the heat, leave it lukewarm.
-Beat the eggs yolks for 2-3mins, add in sugar gradually into 3-4 additions, then add in oil.
- Lastly add in the mocha mixture and beat it till batter is incorporated.
-Sieve cake flour + baking powder + salt together into it with 3-4 additions gradually at a time.
- I'm using a hand whisk to fold it in each addition of cake flour.
MOCHA batter done!!! Next meringue...
-Add in egg whites beat till bubbles formed. Add in cream of tar tar beat for 30 secs, add in sugar gradually.
-Continue beat the meringue till soft / firm peak, which the meringue can hold firmly onto the whisk.
-Add in 1/3 of meringue into mocha batter. I'm using hand whisk to fold it.
-Add another 1/3 and fold until almost combined.
-Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up.
-Tap the mixer bowl on worktop a few times to burst out the air bubbles inside the batter. Then pour very slowly into chiffon pan at 1 position.
-Tap the chiffon pan a few times on worktop again to burst out the air bubbles before baking.
-After 20 mins... REDUCED the tempt to 160 degree bake for another 20 mins.
-After bake , inverted the chiffon pan let it cooled. Unmould it gently with bare hands.
The cake was so tall and the texture was so soft and fluffy!! Mmmm... Feeling a Great Satisfication!!! Yeah...
Thanks for browsing Surelicious Bakie...
Have a great weekend holidays....
Happy Good Friday everyone!!! Cheers...!!!