Was going to have a gathering at a senior’s house with some of the ex-PSG friends. Wanted to bake a chiffon cake to bring along and was thinking which flavor. Then I saw my newly bought bottle of Baileys Chocolate Luxe calling out to me (^-^)
So here’s another flavor to add to my chiffon list. I think I have covered various types of flavours, such as traditional (eg Pandan), fruity (eg Orange, Lemon, Pomelo, Banana, Mango, Durian, Lingonberry, Melon), “veggy” (eg Pumpkin, Yam, Sweet Potato), “beverage” and “dessert” (eg Chocolate, Coffee, Tea, Yuzu, Bandung, Yoghurt, Osmanthus, Lemon Lavender) and “boozy” (eg Umeshu, Baileys)
Did not have cross-section pictures of the cake as I did not take any photos at the gathering. The cake was well-received by my friends. Think I should bake another one soon to try it out myself (^-^)
5 eggs (room temperature)
85g cake flour
25g cocoa powder
1/4 tsp baking powder
100g caster sugar (separate into 50g and 50g)
1 tablespoon Baileys Chocolate Luxe (You can use normal Baileys too.)
1/2 tablespoon instant coffee granules
1/4 cup oil (60ml)
1/2 tsp chocolate/coffee emulco (optional)
1. Add the coffee powder to the milk. Warm up the milk to dissolve the coffee powder. Remove from heat to let cool. Sift the cake flour, cocoa powder and baking powder together.
2. Add 1/2 of the sugar (50g) to the egg yolks and beat till creamy and fluffy. Add the Baileys to the cooled coffee.
3. Stir in 1/3 of the cooled coffee Baileys mixture and mix well. Fold in 1/3 of the sifted flour. Repeat till coffee mixture and flour are finished mixing in the yolk-sugar batter.
4. Add in the emulco and vegetable oil, and gently mix well.
5. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed. I always prefer to beat till firm but NOT stiff peaks.
6. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.
7. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.
8. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.
I am using a 17cm mould and personally I prefer to let the chiffon cooled for an hour before unmoulding. I also prefer to unmould the cake using hands and not knife.
This cake will make a good treat for an all-girl tea-time session (^-^)