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Monday, 8 May 2017

Hokkaido Coffee Milk Chiffon Cake 北海道咖啡奶威风蛋糕


It started from a small pack of Hokkaido coffee milk I bought from the supermarket. My first intention was to try out my " new discovery" found over the supermart fridge. However, after bringing it home, I decided to try it out in my new found low-butter chiffon cake recipe.

Although the cake has a slight disfigured top crust, it has a perfectly straight side. Overall, the cake was soft, moist and has a mild coffee flavour. I like to serve it cool after refrigeration ☕🍰😋



Yield:  One 6" round cake
Pan size: 6x3" round pan
Baking Temperature: 140°C for 30 minutes -> 170°C for 12 to 15 minutes


Ingredients 

All ingredients in room temperature, otherwise stated
Using 55g Omega 3&6 eggs

40g Hokkaido coffee milk* 北海道咖啡牛奶
2 tsp instant coffee powder 即溶咖啡粉
15g condensed milk 炼奶
20g unsalted butter 无盐牛油
.
55g top/cake flour 低筋面粉
5g milk powder 奶粉

3 egg yolks 蛋黄

3 egg whites 蛋白
Pinch of fine salt 细盐
45g fine sugar 细砂糖

* Not necessary to use Hokkaido coffee milk, can be any coffee milk.

Directions

1. Line the base of an 6" round cake mould with parchment paper. Need not to grease the side.



2. Sieve top/cake flour and milk powder into a bowl. Set aside.





3. Pour Hokkaido coffee milk, instant coffee powder, condensed milk, and cold unsalted butter in a heat resistant bowl. Cover the bowl with a lid to minimize evaporation.

Place the bowl of coffee-milk content in a rice cooker, and turn on the "Keep Warm" function for about 10 to 15 minutes to warm up the content. 


butter melted



4. Take out the warm content and pour in the sifted flour mixture from (2) immediately. Combine using a spatula into a smooth coffee-milk-paste.





5. Mix in the 3 egg yolks, one at a time, to the coffee-milk-paste.




Cover and set aside.



6. In a separate, clean and grease-free mixing bowl, add a pinch of fine salt to the egg whites. Beat egg white to frothy, then starts to add 45g of sugar gradually. Beat at high speed till almost stiff peak state.
Reduce the mixer speed to low at the final 1 minute. Set aside.









7. Add about 1/3 of the meringue to (6) and mix well.





8. Pour (7) back to combine with the remaining meringue. Fold to combine into a smooth batter.





9. Pour the batter into the prepared 6" round cake pan. Bang the pan against the work top to remove any trapped air bubbles.





10. Bake in a preheated oven at 140 degree Celsius for about 30 minutes, at the lowest rack.


When the cake rises to almost reaching the rim of the cake mould, increase the temperature to 170 degree Celsius for about 10 to 15 minutes.


Nearer to the end of 12th minute after baking in 170 degree Celsius, the cake starts to shrink a bit.



12. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes.




The cake was disfigured by the wire rack when separated them😣

13. Jiggle the pan to dislodge the cake, then invert the cake out.

Why was there a ditch in the middle? It was caused by the fold of the tissue when I inverted the cake out to a plate 😫

After inverting out the cake, let the cake dry in a warm oven for about 15 minutes. 
This step is optional.


14. Allow the cake to cool down completely before cutting 😁









4 comments:

  1. May I know where do you buy the Hokkaido coffee milk?
    Your cake looks yummy.

    ReplyDelete
    Replies
    1. Thank you Yuenten for liking my cake 😊 I bought the milk from FairPrice Finest at Seletar Mall 💕

      Delete
  2. Love your cakes. All so perfect. Thanks for sharing

    ReplyDelete
    Replies
    1. Hi Coco, thank you for your support 💕 Happy to share my recipes with you 😊

      Delete

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