Latte Chiffon Cake

Latte Chiffon Cake

Preheat oven : 170C
Baba cake tin : 21 cm
Stage : Intermediate
Preparation time : 1 hour or more

Ingredients
Coffee Mixture
10 g instant coffee powder
12.5 g hot water
120 g warm milk
Flour mixture-shift flour and mix well
188 g pastry flour or superfine flour
3 g baking powder
Egg yolk batter
5 g egg yolk (L)
75 g caster sugar or less
113 g olive oil or grape seed oil
Egg white
6 egg white (L)
87 g caster sugar or less

Cream
150 g whipping cream
10 g shifted icing sugar

Method
Preheat oven and prepare cake tin.

Prepare the coffee mixture and set aside.

Prepare the yolk batter. Put egg yolks and sugar in the mixing bowl. Attach the whisker and gradually adjust speed from 1 to 10 for 5 second then change the speed to 6. Continue whisking till thick and fluffy. (Pale in color). Decrease the speed to 2 and gradually add oil till well combine.
Add in the coffee mixture to egg yolk batter and whisk till well mixed. Set aside.

Prepare the egg white.  Put the eggs white in a clean mixing bowl. Attach the whisker and with speed 10 whisk the egg white for 2 second. Then change to speed 6 and gradually add sugar and continue whisking till firm peak form.

Mix 1/3 egg whites to the egg yolk batter and gentle mix with spatula. Add flour mixture and mix until well incorporated. Continue doing this process till all finish.
Pour the batter in the prepare cake tin. Tap gently on the counter top to release any air bubbles.

Bake for 40-45 minutes or until a skewer inserted into center of cake comes out clean.

Remove from oven and inverted the cake on a wire rack. Let it cool completely before un-moulding.
Prepare the cream. Put cream and icing sugar in a clean mixing bowl. Attach the whisker and with speed 10 and whipped till medium form peak. Do not over whipped. And keep in the fridge.
Slice the cake into 2 , spread the cream and sandwich with another slice. Spread the balance of the cream on top of the cake. Garnish with fresh fruits. Keep in fridge for 1 hour or more before serving.

Notes: cake can be keep for 2-3 days in fridge.

KitchenAid Mixer - Accessory used - whisker

West Metric Sdn Bhd