Coffee Chiffon Cake


Saya selalu membaca semua thread tentang Chiffon Cake, soalnya belum pernah coba…dan katanya tricky, so saya sangat berhati-hati untuk mencoba nya…pas lagi ga ada catering kok pengen trial, intip bahan-bahan yang ada di kulkas aja deh..pilihan jatuh di blog Treats….

 

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Coffee Chiffon Cake (adapted from Cook’s Illustrated)

1 1/2 cups granulated sugar
1 1/3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon table salt
7 large eggs, 2 left whole, 5 separated
3/4 cup strong coffee, room temperature
1/2 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon cream of tartar 

Adjust rack to lower-middle position and heat oven to 325 degrees. Whisk sugar, flour, baking powder, and salt together in large bowl (at least 4-quart size). Whisk in two whole eggs, five egg yolks (reserve whites), coffee, oil, and extracts until batter is just smooth.

Pour reserved egg whites into large bowl; beat at medium speed with electric mixer until foamy, about 1 minute. Add cream of tartar, increase speed to medium-high, then beat whites until very thick and stiff, just short of dry, 9 to 10 minutes with hand-held mixer and 5 to 7 minutes in KitchenAid or other standing mixer. With large rubber spatula, fold whites into batter, smearing in any blobs of white that resist blending with flat side of spatula. 
Pour batter into large tube pan (9-inch diameter, 16-cup capacity). Rap pan against countertop five times to rupture any large air pockets. If using two-piece pan, grasp on both sides with your hands while firmly pressing down on the tube with thumbs to keep batter from seeping underneath pan during this rapping process. Wipe off any batter that may have dripped or splashed onto inside walls of pan with paper towel.
Bake cake until wire cake tester inserted in center comes out clean, 55 to 65 minutes. Immediately turn cake upside down to cool. If pan does not have prongs around rim for elevating cake, invert pan over bottle or funnel, inserted through tube. Let cake hang until completely cold, about 2 hours.
To unmold, turn pan upright. Run frosting spatula or thin knife around pan’s circumference between cake and pan wall, always pressing against the pan. Use cake tester to loosen cake from tube. For one-piece pan, bang it on counter several times, then invert over serving plate. For two-piece pan, grasp tube and lift cake out of pan. 

Frost the cooled cake with coffee swiss meringue buttercream.  [I piped leftover buttercream on the top of the cake and and placed a coffee bean in the center of each rosette.]

 

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