Thursday 17 October 2013

Mocha Choc Chiffon by Gene Sim

Mocha Choc Chiffon

5 eggs
110g cake flour
1/4 tsp baking powder
100g caster sugar (separate into 50g and 50g) those who loves sweet pls do 60 60
60ml choc or coffee milk
2 tbsps warm water mixed with mocha coffee powder from Phoon Huat  (1/2 pack) or your favourite coffee powder or 1 tbsp cocoa powder

1 tbsp chocolate / coffee emulco (depending on your preference)
1/4 cup oil (60ml) flavourless ones will do


1. Add 1/2 of the sugar (50 / 60g) to the egg yolks and whisk till creamy.

2. Add in the coffee emulco, choc/coffee milk and 2 tbsp of mocha coffee liquid and mix well

3. Add in oil and flour and gently mix well. Leave it aside to wait for egg white mixture.

4. Beat egg whites at high speed until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

5. Take 1/3 of the beaten 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.

6. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

7. Bake in pre-heated oven at 150 deg C for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 60 minutes. Once cooled, remove from mould.

* pls use 20 cm chiffon tube mould to achieve a tall effect for this 5-egg recipe.

Taste combi (just my suggestion)
a) 60 ml choc milk, 2 tbsp warm water w mocha coffee , 1 tbsp choc emulco
b) 60 ml coffee milk, 2 tbsp warm water w coffee powder, 1 tbsp coffee emulco
c) 60 ml choc milk, 2 tbsp warm water w cocoa powder, 1 tbsp choc emulco

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