Mocha Chiffon Cake #desserts #cake

I have been preparing heaps of cake recently and chiffon cake still one of my top choices… it is so natural and remains new and wet for a considerable length of time… contingent upon my state of mind I serve the cake with new organic product, some confectionary sugar or when required I dress the cake with crisp whipped cream or layers of ganache.

Chiffon cake is exceptionally light, vaporous and cushioned cake made mostly with vegetable oil, eggs, sugar, cake flour and any fluid from milk to juices. The mix of flavors is boundless, chocolate, espresso, orange, lemon, strawberry, vanilla… just to give a few models.

Also try our recipe Brick Street Chocolate Cake

Light and airy cake made with chocolate and a hint of coffee…perfect for the afternoon tea or make it elegant by decorating as you like.

Ingredients:

4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
60 g vegetable oil (I used sunflower)
60 g milk
1 teaspoon instant coffee
½ teaspoon vanilla extract
65 g cake flour
15 g cocoa powder
1 pinch salt
6 g white vinegar
80 g sugar

Instructions

Place a tray with water in the oven and preheat oven at 325oF.
In a small bowl, mix cake flour, cocoa powder and salt, set aside.
Add the instant coffee into the milk, stir until all the coffee granules are dissolved.
In a medium bowl, stir together egg yolks, oil, milk with coffee, vanilla extract. Add the sift the mix of cake flour, cocoa and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.
Pour the batter into a 7 x 4 ½ inch angel cake pan and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at 325oF for 30 minutes and lower the temperature to 300oF and bake for another 15 minutes.
Remove cake from the oven and invert the pan (turn the cake upside down) and place on a cup or any surface so the cake is suspended. Let it cool completely before removing the cake from the pan.
Remove the cake by gently running a thin spatula around the pan releasing the cake. Run the spatula along the base to remove the cake completely from the pan.
Decorate as desired.