illuminatian

Chiffon Cake with Coffee Buttercream

In Cake on June 29, 2009 at 9:05 pm

This cake is really really good…yea

i’ve never been into buttercream before, but i recently started trying it out for cakes, and it’s delicious. It works especially well with light chiffon cakes.

coffee cake

I used a plain chiffon (actually, i tried flavoring it with hazelnut coffee creamer, but i didn’t add enough so it tasted like plain cake) and topped it with a coffee swiss meringue buttercream.

I suck at cake decorating and i don’t have any special equipment (i don’t even have an off-set spatula)

Chiffon Cake

Yields 1 8×8 cake

Whites:

3 egg whites

1/2 tsp cream of tartar

40 grams sugar

Yolk:

3 egg yolks

20 grams sugar

60 grams milk ( i used half water and half liquid coffee creamer)

60 grams oil ( i used canola oil)

1/2 tsp vanilla extract

1/2 tsp baking powder

70 grams cake flour

1. Preheat oven to 340 F

2. Combine all egg yolk ingredients and mix until smooth

3. Beat egg whites with cream of tartar until soft peaks. Add sugar gradually and beat until firm peaks form

3. stir 1/3 of egg whites into yolk mixture and mix well. Dump all the yolk mixture back into the remaining egg whites and fold until evenly distributed.

4. Pour into ungreased 8×8 pan and bake for 30 minutes

5. After removing from the oven, turn the cake upside down onto cooling rack for the chiffon doesn’t deflate too much. Cool completely before removing cake from the pan

6. I cut the cake into 4 squares to form the layers. Spread liberally with buttercream!

Coffee Cake1

Coffee Buttercream:

1/2 cup sugar

2 egg whites

1/2 tsp vanilla extract

1 1/2 sticks softened butter

1 heaping tsp instant coffee mixed with 1 T hot water

1. Heat egg whites and sugar in a bowl over simmering water while stirring constantly until sugar has melted. about 5 minutes to reach a white smooth liquid

2. Take off the heat and beat with mixture until the fluffy like marshmallow cream. about 5 minutes

3. Add butter 1 T at a time. Beat until it goes from liquidy to a thick smooth buttercream. Add vanilla and coffee mixture and mix until combined.

coffee cake2

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