Coffee Chiffon Cake with Cocoa layering ~ 咖啡戚风蛋糕

This is a very soft and light chiffon cake and I used a combination of coffee and cocoa. The flavours do blend well and complemented each other and it's perfect to serve this to guests or to enjoy at any time of the day.

Coffee Chiffon Cake with Cocoa layering ~ 咖啡戚风蛋糕
Ingredients
(A)
70 gm plain flour
10 gm coffee granules
5 large egg yolks
20 gm caster sugar
70 ml hot water
60 ml canola oil
Cocoa powder

(B)
90 gm caster sugar
10 gm cornflour
5 large egg whites

Method

Sift plain flour, twice, set aside.
Mix coffee granules with 70 ml hot water, set aside to cool.
Beat egg yolks with sugar, then add in oil and coffee. Sift in flour and mix well, set aside.
Combine caster sugar with cornflour.
In a clean bowl, beat egg whites till foamy, add in half cornflour mixture, then gradually add in the balance. Beat till stiff peaks but not dry.
Fold 1/3 of egg whites into the egg yolk batter, then pour this into the remaining egg whites.
Scoop 1/3 batter into an ungreased 23 cm chiffon pan, then sieve in a layer of cocoa powder, cover with batter and sieve in another layer of cocoa powder, top up with the remaining batter.
Tap the pan on the kitchen top to expel air bubbles.
Bake in a preheated oven @ 170 deg.C for 45 to 50 mins. till golden brown. Test with a skewer till it comes out clean. Remove the pan from the oven and invert immediately to cool completely before unmoulding by hand.

Comments

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet. There are many ways of cooking mui choy with pork belly. Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it. This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉 Ingredients 400 gm pork belly cut into bite size 100 gm preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more. Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry. Cut into slices Heat some oil in the wok, fry the mui choy. Add in the ginger slic...

Snow Swallow Dessert ~ 天然野生雪燕

Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees. It's actually a sap drained from the root of the plant and the gum dries as it exudes and is then collected. Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest. One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert ~ 天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts. It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets. This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Read on for the Recipe

No-Frills Recipes ... cooking, baking & excerpts on travel

Search This Blog