The raw material ratio of Mocha Chiffon Cake is the same as that of a seven-inch birthday cake. Mocha chiffon cake has a soft texture and not too sweet taste. It is a chiffon cake that everyone likes to eat. Based on my own experience, I wrote the following simple recipe for Mocha Chiffon Birthday Cake for your reference.
Materials:
Cake: 4 eggs, 80g caster sugar, 70g coffee liquid, 60g low-gluten flour, 20g cocoa powder, 5g corn starch , 40g vegetable oil, white vinegar (a few drops).
Mocha cream: coffee powder (one tablespoon), 40g caster sugar, cocoa powder (one small spoon), 250g cream, vanilla extract (a few drops), dark chocolate (one piece).
How to make 7-inch simple and delicious Mocha Chiffon Cake:
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Prepare all the ingredients, separate the egg yolks and egg whites, and use a large bowl or basin that is water-free and oil-free.
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Put 55g of fine sugar into the egg yolks, beat manually with a whisk, and stir gently clockwise until evenly distributed.
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Add the sunflower oil to the egg yolks in 3 batches, stirring clockwise each time.
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The egg yolk paste is a thick and silky mixture.
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Add water and stir gently clockwiseMix well.
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Mix low-gluten flour and baking powder, sift into the egg yolk batter.
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Just stir gently clockwise and evenly. Do not stir for too long as it may cause gluten to form. Set aside.
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Next, beat the egg whites, making sure that the egg beater is free of water and oil, and is clean and dry.
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When the egg whites are whipped to a fish-eye foam state, add 1/3 of the sugar. When there is obvious resistance, add 1/3 of the sugar. When the whipping can hold up to a small hook, add the last 1/3 of the sugar.
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It is ready when the egg whites are in a wet foaming state (lift the egg beater, the egg whites can pull out curved sharp corners, and the sharp corners can hang vertically).
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Next, mix in the egg yolks and whites. First put 1/3 of the egg whites into the egg yolk batter bowl, and mix evenly by turning from bottom to top. Toss: Stir from the bottom up like a stir-fry.
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Pour the mixed batter into the remaining egg whites, and mix from bottom to top to finally form a chiffon cake batter. Preheat oven to 175 degrees.
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Put a tin into the baking pan and pour the cake batter into it. Smooth the surface and shake it hard to release big bubbles. Place in the middle shelf of a preheated oven at 175 degrees and bake for about 18 minutes (the temperature and time are adjusted according to your own oven conditions) to make the cake golden brown.
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Put a new piece of tin foil, turn the baked cake upside down on it, and remove the tin foil while its hot.
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Wait until the chiffon cake is completely cooled, then turn the cake over, right side up. First spread a layer of salad dressing on the chiffon cake roll, then sprinkle with a layer of meat floss (I like thick meat floss).
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Make a slit about one centimeter from the edge of the chiffon cake roll. Do not cut through.
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Use tin foil to roll up the chiffon cake roll, put it in the refrigerator for half an hour, take it out and cut it to make a chiffon cake roll.
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Extended reading:
1. How to make a chiffon cake that is soft and non-cracking with zero failure. The raw material ratio of the eight-inch chiffon cake
2. How to make chiffon cake without collapsing or shrinking. Ratio of raw materials for chiffon cake without cracking
3. How to make six-inch matcha-flavored chiffon cake. Six-inch chiffon cake recipe without cracking
4. How to make eight-inch banana coconut chiffon cake and banana fruit cake
5. How to make 8-inch rainbow chiffon cake. How to make rainbow birthday cake
