Coffee-Cocoa Chiffon Cake

Recipe: Coffee-Cocoa Chiffon Cake咖啡可可戚风蛋糕

Yield: 8" x 3.75" x 2.38"

Ingredients

Ingredients A 85ml milk 1 TBSP ground coffee 1 TBSP castor sugar Ingredients B 4 egg yolks (large eggs) 1½ TBSP or 25g castor sugar 30ml vegetable oil 80ml coffee-milk (from A) 70g cake flour ½ tsp. baking powder 20g cocoa powder

Ingredients C 4 egg whites (large eggs) 2½ TBSP castor sugar 1 tsp. distilled white vinegar or fresh lemon juice

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Line a 8" x 3.75" x 2.38" baking pan with parchment paper.	2. Place ingredients A in a small stockpot and heat it up over medium-low heat for about 5 minutes. Do not let it boil but just below boiling point. Turn off the heat and cover stockpot with lid. Let steep for about 15 minutes.	3. Strain coffee milk with a fine strainer. Let coffee-milk cool slightly till warm before use.
4. Sift all the flour of ingredients B (cake flour, baking powder, and cocoa powder). Set aside. Preheat oven to 350oF / 180oC.	5. Bring eggs out from refrigerator and separate the yolks and whites into separate bowls.	6. Ingredients B: Add 1½ TBSP castor sugar to the yolks.
7. Ingredients B: Break the yolks and mix yolk and sugar with a hand whisk.	8. Whisk yolks and sugar for about 2 - 3 minutes until its color turned light and pale.	9. Stir in vegetable oil until well combined.
10. Stir in 80ml coffee-milk.	11. Mix the sifted flour in step 4 into yolk mixture until incorporated.	12. Set aside the batter.
13. Get ready with egg whites.	14. Whisk whites until foamy, about 20 seconds at highest speed. Add vinegar and half of the sugar to the foamy whites. Continue to beat at highest speed for another 1 minute till soft peak. Then, gradually add the remaining sugar.	15. Continue to beat at highest speed for about 2 minutes to medium-firm peak.
16. Continue to beat at medium speed for about 1½ minutes until stiff peak or visible obvious trace.	17. Fold one third of the whites into the batter in step 12.	18. Cut and fold the remaining whites into batter.
19. Pour batter into the lined baking pan.	20. Water bath technique: Fill a larger baking pan with ½-inch of cold or hot water. Place the baking pan in step 19 onto baking pan in step 20. Pop them into the preheated oven and bake at 350oF / 180oC for 30 minutes. Reduce heat to 300oF after about 20 minutes when cake surface is beautifully browned.	21. Doneness Test: Insert a wooden toothpick in the center of the cake. Cake is done when toothpick comes out clean without any batter sticking on it.
22. Turn cake upside down onto a wire rack. Remove parchment paper from the cake and leave to cool completely. Cake is ready to serve.

Notes

Fresh milk will curdle easily when it is boiled. Similar procedures as making purple yam swiss roll. Just that water bath technique is applied for baking this cake. This cake is not very sweet because I made it to use as a cake base. You can add 1 TBSP to 2 TBSP sugar to the yolks if you like it to be sweet.