Ever since I have been using the Swiss meringue method to beat my egg white mixture with alternative sugars, I have been creating many interesting and flavoursome ultra soft chiffon cakes that are not overly loaded with sugars!
For examples:
Ultra Soft Maple Syrup Chiffon Cake at HERE - its egg white mixture is aerated with maple syrup!
Ultra Soft Gula Melaka Chiffon Cake at HERE - its egg white mixture is aerated with gula Melaka!
This time, I'm using this similar chiffon cake baking technique to bake an Ultra Soft Dark Brown Sugar Coffee Chiffon Cake with its egg white mixture mostly aerated with dark brown sugar. It is amazingly ULTRA COTTONY SOFT and fully packed with strong aromatic coffee and caramel-like flavours!!! YUM!!!
Ultra Soft Dark Brown Sugar Coffee Chiffon Cake
A cottony bittersweet cake that is fully packed with aromatic coffee and caramel-like flavours.
This cake is so soft that I have accidentally damaged it at a minor corner!Can you spot the damaged area? :p
Still not convinced? Watch my video! I will show you how I baked this ultra soft coffee chiffon cake and you see that the cake is so cottony soft, fragile and tender.
So soft, fragrant and yummy!!!
Have you noticed that this chiffon cake was baked a few months ago with my summery outfit? It was actually baked before the Covid pandemic. I wish that I can share this recipe earlier but I just can't due to lack of time.
Baking and sharing needs time. Despite my busy working mom schedule and the current crazy depressing Covid situation, I have been trying
my best to share at least one recipe in every one or two weeks and so every LIKE, SHARE and FOLLOW from you are great motivation for me. So, if you like my blog and my recipes, please support me!Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids. Thank you! Take care! And please stay healthy and safe. *mwah*
Here's the recipe.
IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.
Makes one tall and perfect 8-inch (20 cm) chiffon cake
For the egg white mixture:
240g egg whites (about 7)
70g dark brown sugar or dark muscovado sugar
30g caster sugar
For the egg yolk mixture:
20g instant coffee granules (mine is decaffeinated)
30g boiling hot water
120g milk
90g egg yolk (about 6)
50g neutral tasting vegetable oil
1 tsp vanilla paste or 2 tsp vanilla extract, optional
120g cake flour with 8% protein
1/4 tsp salt
Preheat oven to 160°C with top and bottom heating. Please do not use fan forced heating!
For the egg white mixture:
Combine egg whites, dark brown sugar and caster sugar in a large mixing heat proof bowl and place the bowl over a pot of simmering hot water. Use a hand whisk to whisk lightly while the mixture is heated to 65-68°C (not more than 70°C). Mixture should look pale, foamy and slightly thickened.
Remove mixture from the heat and transfer mixture into a mixing bowl of an electric mixer. Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture.
While the mixture is beating, prepare and whisk egg yolk mixture.
For the egg yolk mixture:
Dissolve coffee granules with hot boiling water. Set aside to cool slightly. Add milk into coffee mixture and mix well to combine.
Using a hand whisk, whisk egg yolks and oil in a large mixing bowl until mixture is combined. Then, whisk in coffee-milk mixture and vanilla until combined. Sift in flour and salt and whisk gently until the batter is smooth and combined. Set aside.
Back to the beating of egg white mixture:
Increase beating speed to two higher speed and continue to beat until stiff peaks form. Do not use too high beating speed. Do not over-beat the mixture. The meringue should be very smooth with tiny bubbles.
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into an un-greased 20 cm chiffon tube pan. Give the pan a gentle tap to remove any large air bubbles.
Chiffon baking options:
Basic - Bake at 170°C for 50 mins or 160°C for 55 mins until it is thoroughly baked. IMPORTANT: This cake has to be baked for at least 50 mins in total.
With slits - This chiffon cake baking strategy will help the cake to rise uniformly rising with minimal cracks. The cake will also have a deep flavoursome top and surrounding crust.
Bake at 160°C for at least 15 mins or until a "skin" has formed on the cake surface and just before the cake surface starts to crack.
At the 10th to 14th minute, remove the cake out from oven. Cut 6 or more slits on the cake surface and place the cake back into the oven immediately. Continue to bake at 140°C for another 50 mins or until it is thoroughly baked. Increase oven temperature to 170°C and bake for another 5 mins or until the top skin of the cake is nicely browned.
After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan. Important: Do not unmould the cake by pressing it! The cake is very fragile!!! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan. Slice and serve. WARNING: This cake is very soft and it can difficult to slice even with a serrated knife!
Store any uneaten in an airtight container at room temperature for up to 3 days. And it is still very soft and moist even on the 3rd day of bake! Enjoy!!!Happy Baking
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