IMG_9951ingredients (6 inch round pan with removable bottom)

80g egg yolk (c. 4 large egg yolk)
50g coconut oil (feel free to substitute)
85g bailey chocolat luxe
10g cocoa powder
55g cake flour
1 tbsp espresso powder

160g egg white (c. 4 large egg white)
60g caster sugar

30g finger biscuits


蛋黄 80克(约 4颗大蛋黄)
椰子油  50克(可用其它素油替代)
巧克力百利酒 85克
可可粉 10克
蛋糕粉 55克
浓缩咖啡粉 1大匙

蛋白 160克(约 4颗大蛋白)
绵白糖 60克

手指饼干 30克


IMG_9955– sift cocoa powder, flour and espresso powder together twice

– whisk egg yolk briefly then add in oil. mix well

– incorporate bailey luxe and blend well

– add in sifted flour and mix till batter is no longer lumpy. set aside

– add sugar to egg white in 3 additions, and beat till stiff, shiny peaks

– fold egg white meringue into egg yolk batter in 3 additions

IMG_9930prepare some finger biscuits and chop some into half

IMG_9936pour a thin layer of batter into pan and tap pan lightly

IMG_9937line finger biscuits onto batter

IMG_9938scoop on second layer. tap pan lightly, and even the surface carefully

IMG_9939line finger biscuits once again and pour on batter to cover

IMG_9940repeat the above process once again

IMG_9941scoop on last layer and level surface

– please refer to this post for instructions on preparing hot cross chiffon cake

Personal notes/温馨小贴士:

IMG_9954– do not attempt to put too many finger biscuits. firstly, you do not want it to “burden” the batter too much and secondly they tend to come together during baking time. this will result in “oval” looking pearls instead of round ones. hence, ensure you give enough space between each “round” of finger biscuits

– i made a super big mistake baking this.. no idea what came into me.. but i baked this in the middle rack (you should always bake chiffon cakes in second lowest rack).. i didn’t realise this till 40th min into baking and quickly shifted it to the second lowest rack as the middle didn’t seem to dry up as expected. it took me 48 mins to bake this
头脑进水~这蛋糕既然被我放到烤箱中层烤(戚风蛋糕需用倒数第二层烤)。烤了 40分钟面糊没收干才恍然大悟。。。立马往下挪。这次蛋糕烤了 48分钟

– i baked this a few times and realised the skin on the top of the cake will not be as smooth as a normal hot cross cake probably due to the addition of finger biscuits. hence, don’t feel discouraged if you have a slightly wrinkled top

– cake is very moist. i left it overnight before unmoulding

IMG_9443– to do topo pattern, divide batter into 4 equal portions. pour one portion into pan, then sift on black cocoa powder. pour in next layer of batter, and another layer of sifted black cocoa powder. repeat till batter is used up
如想做条纹造型:面糊分割成 4等份。模子里倒入一份面糊、筛上黑可可粉,再铺上一份面糊。如此重复步骤直至面糊用完为止




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