-sassy baking-

Espresso Chiffon Cake

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I’ve never drank a pure cup of coffee in my life but I refuse to believe that a more sublime flavour exists when it comes to food. My favourite ice cream: capuccino. Favourite cake: coffee and walnut. Favourite chocolate: espresso truffle.

It was only a matter of time before I made this bad boy. Oh, and I must warn you that this cake is so light that you forget to stop eating… before it’s gone…

 

Ingredients

Sponge:

  • 6 eggs (separated)
  • ¼ cup neutral oil (i.e. vegetable or canola)
  • 7 tbsp strong espresso (cooled to room temperature)
  • 2 tsp vanilla extract
  • 1 and ⅓ cups cake flour (or ¾ plain flour with 2 tbsp corn flour)
  • 1 and ½ cups caster sugar
  • 1 tsp of baking powder
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp cream of tartar

 

Espresso Wash:

  • ⅓ cup hot strong espresso
  • ⅓ cup caster sugar

 

Fresh Vanilla Crème:

  • 3 cups double cream
  • ⅓ cup caster sugar
  • 2 tsp vanilla extract

 

Directions

  1. Set oven to 180°C (350°F). Line the base of two 9.5 inch cake tins with greaseproof paper
  2. In a small bowl combine the egg yolks, oil, espresso and vanilla. Whisk together.
  3. In a large bowl sift together the flour, baking powder, cinnamon, salt and 1 cup of sugar.
  4. Using a freestanding mixer whip the egg whites and cream of tartar on a medium-low speed until frothy.
  5.  Increase the speed to medium-high and slowly add the ½ cup of sugar until soft peaks form. Do not beat past this point.
  6.  Add the egg yolk mixture to the flour mixture. Fold just until combined.
  7.  Add the egg white mixture ¼ at a time gently into the batter. Fold in until colour is even.
  8.  Divide the batter among the tins and bake for 20 minutes (until a tooth pick comes out clean)
  9.  Allow to cool completely in tins and run a knife around the edge once cool before inverting the cakes onto a wire rack
  10.  Brush the espresso wash onto the first cake before coating the top with the vanilla crème. Add the second cake and repeat the espresso wash and crème. Finally add crème to the top of the cake and or to the sides and decorate the top with cocoa powder if you wish.

 

Espresso Wash:

  1. Stir together until the sugar dissolves

 

Fresh Vanilla Crème:

  1. Whip together the cream, sugar and vanilla until stiff peaks form
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4 Responses to “Espresso Chiffon Cake”

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