Ultra Silky Smooth Spongy Coffee Milk Chiffon Cake
I'm a chiffon cake enthusiast. Are you?
Have you been looking for recipes that makes the best chiffon cakes? I am.
Although I have found my most optimized and BEST ultra soft MILK chiffon cake at here, I have never stop looking around for more chiffon cake recipes.
After staring at numerous chiffon cake recipes, I have noticed that many well-reputed chiffon cake recipes use more egg whites than yolks and contains slightly more flour to stabilise the extra egg white added and thought of giving this option a try.
And this is what I have baked...
To be 100% honest, this chiffon cake is moist and soft but NOT as soft as the ultra soft milk chiffon cake at here.
You might say... Huh! Not soft? Why???
Please allow me to explain! The cake is soft but not exactly fluffy cottony soft like the ultra soft chiffon cakes that I have baked at here (banana chiffon cake), here (honey chiffon cake), here (cranberry yogurt chiffon cake), here (cocoa chocolate chiffon cake), here (basic milk chiffon cake), here (pandan milk chiffon cake) and here (ultimate soft pandan chiffon cake with coconut milk)! I would say this cake is soft and spongy with a lovely silky smooth texture and it is not fluffy soft like cotton.
Why? Due to the extra flour and egg white added, this chiffon cake is slightly more structurally stable than the ultra soft chiffon cakes. So instead of being cottony soft, it is a little boing boing QQ bouncy and causing every bit of the cake (as shown in my pictures and video) to be impressively silky smooth and velvety! Plus, I would say that this structurally stable cake is actually easier to bake and handle. Isn't it all good?
Hence, I'm not naming this recipe as ultra soft milk chiffon cake recipe two!!! To me, this recipe makes the ultra silky smooth spongy milk chiffon cake. Convinced? Bake and taste this cake and I hope that you will see what I mean.
Any baking tips?
Like all the ultra soft chiffon cakes that I have baked at here, here, here, here and here, there is NO cream of tartar, baking powder or any cake raising agents added in this cake. Thus, the success of this chiffon cake is highly depending on the egg white mixture used and it will be good if you can follow my recipe to the tee.
Oh! Another thing... FYI, you can bake this milk chiffon cake with or without instant coffee granules and the details are explained in my recipe. My son reckons the cake with coffee is the best on the day of bake because it is the most aromatic! And he is right!!! Coffee are made with aromatic volatile compounds. Once these compounds vaporize after next day of bake, it will cause a dramatic decrease in the overall coffee flavour in any cake. Having said that, the texture of the cake will regardless remain soft and moist even after the 3rd of bake.
Here's a video showing how I baked this coffee chiffon cake.
Want more ultra soft or interesting chiffon cakes? I will have many newly-derived chiffon cake recipes to share and so please stay tune! To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Have you been looking for recipes that makes the best chiffon cakes? I am.
Although I have found my most optimized and BEST ultra soft MILK chiffon cake at here, I have never stop looking around for more chiffon cake recipes.
After staring at numerous chiffon cake recipes, I have noticed that many well-reputed chiffon cake recipes use more egg whites than yolks and contains slightly more flour to stabilise the extra egg white added and thought of giving this option a try.
And this is what I have baked...
 |
| Ultra Silky Velvety Smooth Coffee Milk Chiffon Cake |
To be 100% honest, this chiffon cake is moist and soft but NOT as soft as the ultra soft milk chiffon cake at here.
You might say... Huh! Not soft? Why???
Please allow me to explain! The cake is soft but not exactly fluffy cottony soft like the ultra soft chiffon cakes that I have baked at here (banana chiffon cake), here (honey chiffon cake), here (cranberry yogurt chiffon cake), here (cocoa chocolate chiffon cake), here (basic milk chiffon cake), here (pandan milk chiffon cake) and here (ultimate soft pandan chiffon cake with coconut milk)! I would say this cake is soft and spongy with a lovely silky smooth texture and it is not fluffy soft like cotton.
Why? Due to the extra flour and egg white added, this chiffon cake is slightly more structurally stable than the ultra soft chiffon cakes. So instead of being cottony soft, it is a little boing boing QQ bouncy and causing every bit of the cake (as shown in my pictures and video) to be impressively silky smooth and velvety! Plus, I would say that this structurally stable cake is actually easier to bake and handle. Isn't it all good?
Hence, I'm not naming this recipe as ultra soft milk chiffon cake recipe two!!! To me, this recipe makes the ultra silky smooth spongy milk chiffon cake. Convinced? Bake and taste this cake and I hope that you will see what I mean.
 |
| See the texture of this cake. It is more structurally bouncy. |
 |
| And every bit of it is so silky smooth and velvety |
Any baking tips?
Like all the ultra soft chiffon cakes that I have baked at here, here, here, here and here, there is NO cream of tartar, baking powder or any cake raising agents added in this cake. Thus, the success of this chiffon cake is highly depending on the egg white mixture used and it will be good if you can follow my recipe to the tee.
Me no loli loh soh (meaning naggy in Singlish) today... LOL! The usual chiffon cake baking tips are at here.
Here's a video showing how I baked this coffee chiffon cake.
Want more ultra soft or interesting chiffon cakes? I will have many newly-derived chiffon cake recipes to share and so please stay tune! To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
And here's the recipe.
IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.
Makes one tall and perfect 8-inch (20 cm) chiffon cake
For the egg yolks mixture:
15g instant coffee granules* (mine is decaffeinated)
10g boiling hot water*
80g milk
90g egg yolk (about 6)
60g neutral tasting vegetable oil
130g cake flour with 8% protein
20g cornflour
1/4 tsp salt
For the egg white mixture:
240g egg whites (about 7-8)
120g caster sugar - please do not reduce this essential amount even if you are baking this cake with or without coffee. The cake won't be sweet. In fact, it will be rather a little bittersweet if you bake with coffee.
*To make this silky smooth milk chiffon cake without coffee, omit the addition of coffee granules with hot water and increase milk from 80g to 90g.
Preheat oven to 170°C/340ºF.
Dissolve coffee granules with hot boiling water. Set aside to cool slightly. Add milk into coffee mixture and mix well to combine.
Using a hand whisk, whisk egg yolks and oil in a large mixing bowl until combined. Then, whisk in the milk mixture until combined. Sift in flour, cornflour and salt and whisk gently until the batter is smooth and combined. Set aside.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10-15 mins to stabilise the mixture. Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to another higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. Do not over-beat the mixture.
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into an un-greased 20 cm chiffon tube pan. To remove large bubbles. give the pan a gentle tap and use a skewer to draw zigzag on the batter surface. Bake at 170°C for 10 mins. Reduce oven temperature to 160°C and bake for another 40 mins or until it is thoroughly baked. IMPORTANT: This cake has to be baked for at least 50 mins in total.
After baking, invert the cake immediately to cool on a wire rack. Cake will shrink slightly but it will not affect the silky smooth texture. Allow the cake to cool completely in the pan before removing it from the pan. IMPORTANT: Do not unmould the cake by pressing. To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan. Slice with a serrated knife. Enjoy!
Store any uneaten in an airtight container at room temperature for up to 3 days and can stay moist and silky smooth even after the 3rd day of bake. However, it is best to consume the cake with the most amount of aroma within the same day of bake if you are baking the cake with coffee.
Happy Baking
Please support me and like me at Facebook...IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.
Makes one tall and perfect 8-inch (20 cm) chiffon cake
For the egg yolks mixture:
15g instant coffee granules* (mine is decaffeinated)
10g boiling hot water*
80g milk
90g egg yolk (about 6)
60g neutral tasting vegetable oil
130g cake flour with 8% protein
20g cornflour
1/4 tsp salt
For the egg white mixture:
240g egg whites (about 7-8)
120g caster sugar - please do not reduce this essential amount even if you are baking this cake with or without coffee. The cake won't be sweet. In fact, it will be rather a little bittersweet if you bake with coffee.
*To make this silky smooth milk chiffon cake without coffee, omit the addition of coffee granules with hot water and increase milk from 80g to 90g.
Preheat oven to 170°C/340ºF.
Dissolve coffee granules with hot boiling water. Set aside to cool slightly. Add milk into coffee mixture and mix well to combine.
Using a hand whisk, whisk egg yolks and oil in a large mixing bowl until combined. Then, whisk in the milk mixture until combined. Sift in flour, cornflour and salt and whisk gently until the batter is smooth and combined. Set aside.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10-15 mins to stabilise the mixture. Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to another higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. Do not over-beat the mixture.
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into an un-greased 20 cm chiffon tube pan. To remove large bubbles. give the pan a gentle tap and use a skewer to draw zigzag on the batter surface. Bake at 170°C for 10 mins. Reduce oven temperature to 160°C and bake for another 40 mins or until it is thoroughly baked. IMPORTANT: This cake has to be baked for at least 50 mins in total.
After baking, invert the cake immediately to cool on a wire rack. Cake will shrink slightly but it will not affect the silky smooth texture. Allow the cake to cool completely in the pan before removing it from the pan. IMPORTANT: Do not unmould the cake by pressing. To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan. Slice with a serrated knife. Enjoy!
Store any uneaten in an airtight container at room temperature for up to 3 days and can stay moist and silky smooth even after the 3rd day of bake. However, it is best to consume the cake with the most amount of aroma within the same day of bake if you are baking the cake with coffee.
Happy Baking
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