Sunday, September 19, 2010
Chiffon again! Espresso.
Espresso Chiffon Cake
recipe adapted from Fresh from the Oven
2 tablespoons instant espresso powder
2/3 cup water
1/2 cup unflavored vegetable oil (canola or safflower)
2 teaspoon pure vanilla extract or vanilla paste
2 1/4 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups superfine sugar, separated (I suggest reducing this to 1 1/4 cups)
6 extra large eggs, at room temperature, separated
1/2 teaspoon cream of tartar
- Center a rack in the oven and preheat it to 325F.
- In a large measuring cup or medium bowl, dissolve the espresso powder in the water, Add the oil,vanilla and egg yolks. Whisk until well combined.
- Sift together the flour and baking powder. Add 1 cup of sugar and salt and stir together.
- Make a well in the center of the dry flour mixture. Add the espresso mixture. Using a rubber spatula, stir together until thoroughly combined. (Make sure there are no lumps!)
- Place the egg whites in the grease free bowl of an electric mixer or in a large grease free bowl. Using the wire whip attachment or a hand held mixer, whip the egg whites on medium speed until they are frothy. Add the cream of tartar. Slowly sprinkle the remaining 1/2 cup of sugar and continue whipping until the egg whites hold glossy and firm but not stiff, peaks, about 5 minutes.
- Fold the egg whites into the cake batter in 3 to 4 stages, blending thoroughly after each addition. Transfer the batter to the tube pan. Use the rubber spatula to smooth and even the top.
- Bake for 50 minutes to 1 hour, or until the cake tester inserted in the center of the cake comes out clean.
- Remove the pan from the oven and invert it over a cooling rack onto its feet or over a funnel or a thin necked bottle. Let the cake hang to cook completely. Don't set the pan on a cooling rack on its base. This will cause the cake to collapse onto itself.
- Don't shake the cake out of the pan before it is cool. Once the cake is cool. use a thin blade knife or flexible blade spatula to run across the outer edge and the inside tube to help release the cake from the pan.
My tube pan is so mini! It's only 4 inches in diameter.. I don't have any bigger tube pan and I am too lazy to convert the recipe to fit my mini tube pan (&also I didn't just want to have a tiny 4 inches round cake!) so I just poured the extra in a 8" springform pan.
^Look at this!
The cake rose tremendously! And I am surprised.. it didn't shrink a bit after I took it out. It's so tall and so awesome to look at! Hehe(: I really should cover and decorate it with some cream to make it fancier. But I just love the rustic feel chiffon cake has! I can definitely use this as a base to any type of birthday cakes I need to make in the future(:
Taste: I made a huge mistake of substituting instant espresso powder with a instant 3 in 1 coffee mix, the kind with milk, sugar, coffee powder all in one! The cake didn't have a prominent espresso flavor and it turned out somewhat sweeter than my liking. (I just bought instant espresso powder so I will be making this cake again soon!)
Texture: Excellent! It did not turn out moist at some parts like the matcha chiffon cake I made the other day. The texture is consistent within every layers of the cake. Airy. Light. Fluffy.