coffee swirl chiffon cake (〜￣▽￣)〜

i double bake a lot ~ what does that mean? it means i bake twice a day… most of the time. i’m an early bird, so i wake up early to prepare my husband for his day, and once he leaves, i’m in the kitchen whisking away…. depending on complexity of the bake, i’m usually quite tired by the afternoon… (-’๏_๏’-)

and yesterday, was bad… i was really tired but yet the hands wanted to “keep going”… i wanted to bake a chiffon cake and you know what? my first attempt at this turned out to look like an amphitheatre… you know what that means ya? sunk no less than titanic… oh well, sometimes, our food do tell us when it’s time to rest… ヽ(。_°)ノ

so this is my second attempt… the “morning after” (kakakaka)

Original recipe by 青井 X 子

Ingredients (for 17cm / 20cm cake respectively)

4 / 7 large egg yolk
50cc / 90cc salad oil
50cc / 90cc warm milk
70g / 120g cake flour
4 / 7 large egg white
65g / 110g sugar (sifted once)
2 tbsp of instant coffee dissolved in 1 tsp hot water

Directions

– add salad oil to egg yolks and whisk to incorporate
– add in warm milk to mixture and mix well. Sift flour into mixture all at once and whisk well
– beat egg white till frothy and no longer in liquid form. Add sugar in 2 additions and whisk till stiff and shiny peaks are achieved
– add 1/3 of egg white meringue into yolk batter and use whisk to mix. Then change to a rubber spatula and fold the batter well to ensure the bottom have been well mixed. Add in the leftover egg white meringue in 2 more additions and repeat the same process. Once your batter is light and fluffy, stop mixing. Over mixing will cause batter to deflate. add in coffee mixture and swirl batter lightly
– pour batter into pan from a considerable height ~ this helps to eliminate the amount of air bubbles in the batter
– bake 17cm cake for 25mins and 20cm cake for 30mins in 180 degrees C preheated oven
– invert cake to cool once out of oven and allow to cool completely
– once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out
– by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days

Personal notes:

– i added 1.5 tbsp instant coffee with 1 tbsp water as i found the above too sticky. the granules could not dissolve properly

my apologies i am not showing a slice of the baked cake as this is a gift for someone…. oh ya.. why else will i dress up the cake ╰(　´◔　ω　◔ `)╯