Many people love to start their morning with a comforting cup of coffee, regardless whether it is freshly brewed from coffee bean, or a 3-in-1 instant coffee that could be easily bought from supermarket. Whichever types of coffee you choose, essentially once the habit starts, the addiction to this morning ritual is rather difficult to break. Although I seldom drink coffee, I enjoy coffee in some other ways. That’s right, the baker’s way by having coffee desserts! Indeed, there are many cakes and desserts that highlight the aroma of coffee. Among the best known are classic French Opéra cake and Italian Tiramisu. You may have tried an Italian coffee-based dessert before as well, known as “Affogato“. It is most commonly made with vanilla gelato and a shot of espresso.
Now, here’s my take on another way we could savour and appreciate coffee — the coffee Kahlua chiffon cake. The chiffon cake itself is flavoured with instant coffee powder and Kahlua. You may substitute them with coffee essence or coffee emulco/ paste, but personally I love to have REAL coffee. Inspired by tiramisu, I decorated the coffee chiffon cake with coffee cream that is enriched with mascarpone cheese. Finally, it is finished with pieces of walnuts and Lotus Biscoff biscuits, and a little sprinkle of cinnamon powder.
Join me to make this coffee Kahlua chiffon cake now:
Ingredients: (yield: one 15cm round cake)
(A) Chiffon Cake
- Egg yolk 3 no.
- Sugar (for egg yolk) 15g
- Vegetable oil 27g
- Instant coffee power 8g
- Hot water 15g (1 Tbsp)
- Kahlua (coffee liqueur) 20g
- Cake flour 53g
- Egg white 3 no. (~110g)
- Sugar (for egg white) 40g
(B) Coffee Cream
- Whipping cream 150g
- Sugar 25g
- Instant coffee powder 1.5 tsp
- Mascarpone cheese 75g
- Walnuts 5 – 6 pieces
- Cinnamon powder, as needed
- Lotus Biscoff biscuits, 3 pieces, cut into halves
- To make coffee chiffon cake: Preheat oven at 180 degree Celsius. Get ready a chiffon tube pan, and there’s NO need to grease or flour the cake pan.
- Mix instant coffee powder, hot water and Kahlua together in a small bowl. Stir to dissolve coffee powder. Set aside for later use.
- In a mixing bowl, add egg yolk, sugar and vegetable oil together. Whisk to mix well.
- Add the coffee mixture prepared earlier to egg yolk mixture, and mix well.
- Sift cake flour directly to egg yolk mixture, and mix until there’s no visible lumps of flour.
- In another dry and grease-free mixing bowl, whip egg white until foamy.
- Divide sugar into 2 portions. Add half of sugar to egg white and whip for about 30 seconds.
- Add remaining half of sugar and continue to whip until meringue reaches medium-stiff peak.
- Divide meringue into two portions. Using a rubber spatula, fold meringue into egg yolk mixture.
- Once the cake batter is done, pour it into cake pan.
- Get a skewer or chopstick, and move it around the cake batter in circular motion, in order to smooth out the surface of batter and remove large air pockets trapped in the batter.
- Bake at 180 degree Celsius for 20 – 23 minutes.
- Once the cake is out of oven, tap it on counter top once or twice. Then, let the cake cool down completely in an upside-down manner.
- While waiting for chiffon cake to cool down, let’s prepare the coffee cream.
- Place whipping cream, sugar and instant coffee powder in a mixing bowl. Whip until soft peak.
- Add mascarpone cheese and continue to whip to medium-stiff peak. Transfer coffee cream to a piping bag, fitted with a star nozzle. Keep the cream chilled until ready for piping.
- To assemble the cake: When the cake has completely cooled down, remove it from cake pan by running a thin-bladed knife around the cake, its centre and the base. (Watch the video for detailed steps)
18. Use a chopstick to vertically pierce eight holes on the chiffon cake. Pipe chilled coffee cream into the holes. Be careful not to overfill.
19. Then, cover the top of chiffon cake with coffee cream pipings. Decorate with walnuts and Lotus Biscoff biscuits. Finally, sprinkle with some cinnamon powder.
20. Serve chilled.