Thursday, 24 March 2016

Mocha Chiffon

Anyone here loves Starbucks's Frappuccino / CBTL 's Mocha ice-blended drink??? Why not customise and bake a Mocha cake yourself or for those coffee lovers like me.... They definitely loving it~~~~

Here's the recipe...

Mocha Chiffon


(A) Batter
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
Milk 100g

(B) Meringue 
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. 

DONE !!! Pour into a big mixer bowl. Set aside...

-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. 

-Place it into a preheated oven, bake @ 170 degree for 20 mins. 

-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...!!!

                    Surelicious Bakie

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