There’s one thind very funny about this cake. Rachel adapted this cake from Happy Flour, and both were trying to finish off their nuts when they made this cake. Rachel wanted to get rid of her mix nuts and Happy Flour had her walnuts in the fridge for months.
But I’m not trying to clean my fridge of nuts, but buttercream and my 2 in 1 Nescafe (still have lots, and I don’t drink this, only buy for baking). I made this buttercream for my soft pumpkin cake, and can’t finish it, so I kept it in the freezer. 4 months later, still as good as new.
(as of the time of this bake. Yaya, made this long ago).
50ml hot water
3 egg yolks
20gm sugar, (If using nescafe 3in1, can omit this sugar)
45gm corn oil
70gm self raising flour, sifted3 egg whites
¼ tsp cream of tartar or 1 tsp lemon juice
65gm sugar
Some buttercream for filling
Roasted chopped walnuts for sprinkling
1. Preheat oven at 160/180C. Line a 10X10 inch shallow square pan.
2. Mix Nescafe and 20gm sugar with hot water.
3. Mix egg yolks with oil. Combine with (1)
4. Mix in sifted flour. Leave aside.
5. Beat egg whites until frothy. Put in cream of tartar and beat until soft peaks.
6. Gradually beat in sugar until egg whites turn stiff.
7. Fold in 1/3 of beaten egg whites into (4).
8. Pour the batter into remaining egg whites and fold.
9. Pour batter into prepared pan and level the surface.
10. Bake for 25 minutes.
11. Remove cake from pan to cool on rack, peel away the side liners and let it cool down completely.
12. When cool completely, slice into half.
13. Sandwich with some buttercream.
14. Spread some buttercream on top layer and sprinkle on roasted chopped walnuts.
And here's another full sized cake with the same recipe for my neighbour. I jacked up the recipe by another 66% to a 5 egg recipe
i could almost smell the coffee aroma from my notebook screen wendy!
ReplyDeletegood morning, i feel i can smell the the aroma of the coffee in this cake now..even if this is 2 in 1. yeah..sometimes we just try to search for recipes in order to clear our fridge..i have some mascarpone left too in my fridge..just searching everywhere what to make out of it besides tiramisu..
ReplyDeleteBoth cakes look gorgeous. The cake's texture look very soft & cottony.
ReplyDeleteHey. For ythe round cake what is the quantity? You bake it in 8" cake tin?
ReplyDeletethe texture is just divine
ReplyDeleteWendy, you are so good in baking I have so much to learn from you...thanks for sharing this recipe. I can imagine how good this cake would taste with the fragrant of nescafe !
ReplyDeleteThe sliced ones look good! A break from the normal round chiffon shapes..
ReplyDeleteThe texture looks so nice! Your neighbor is very lucky to have you as their neighbor :)
ReplyDeleteI know I will like this cake, coffee and walnut, my favourite, bookmarked this recipe straight away and will try soon.
ReplyDeleteCoffee and walnuts are best of friends! Love the amount of walnuts on the cake! Yum!
ReplyDeletefullamakkk...cunnyerrrr...aroma coffee tuh yg best! harus bookmarked nih!
ReplyDeleteOne day I'm gonna zip up to KK and make you bake this for me....
ReplyDeleteBoth cakes look so yummy with all the nuts! Bet they taste heavenly with Nescafe too!
ReplyDeleteLooks really soft! Would love to give this a try, since I have not make coffee chiffon before. ;))
ReplyDeleteThis reminds me of the traditional coffee butter cream cake sold at neighborhood bakery but yours look softer!
ReplyDeleteI'm craving for this kind of layers coffee cream cake! It makes me drooling!
ReplyDeleteThe cake looks really light! I love how you all changed to recipe to suit what you needed to use up =) I'm not good with changing ingredients in recipes so I usually find a recipe specifically for what I need to use up.....haha- I wish I could successfully substitute ingredients like you! btw, I tried your featherlight cheesecake- it's really good!
ReplyDeleteI like this type of light cake compare to the western kind. Love love coffee cake and I will always buy a slice of it when I go to Chinatown bakery. Elin is right. You are good at baking and decorating cake.
ReplyDeleteThis looks so tempting! I love coffee with walnuts. Your cake looks so soft and fluffy and like almost melt in the mouth. Yummy!
ReplyDeleteJess Kitchen,
ReplyDeleteLOL
Lena,
Make cream puffs and fill it with mascaporne ;p
DG,
Thank, the texture is soft like a regular chiffon
Anonymous,
I did a 5 egg recipe for the round cake in a 9 inch pan. If you want to do in a 8 inch pan, go for a 4 egg recipe.
Jennifurla,
thanks
Elin,
We learn from each other.
I like anything with coffee, want to try this recipe very much, but I always don't have luck in making chiffon :)
ReplyDeleteSwee San,
ReplyDeleteYeah
Esther,
She paid for it ;p, LOL. It's an order.
Sonia,
hope u like this
Busygran,
The round cake had about 250gm of walnuts on!!!
hana,
Harap suke ye
Meldy,
Sure, make sure u zip here. Hey, u've been watching too much Jungle Junction with ur kids? Hahahaha.
Cheah,
Nuts and Nescafe are a couple made in heaven.
Bee,
ReplyDeleteYou can bake this in a pan, like how Happy Flour did
Shirley,
I bet they tasted good.
Kitchen Corner,
Soft cakes are easy to eat and finish up
Von,
Thanks for trying out the cheesecake.
Sometimes you just need to know what type of thing that you are subtituting with, like types of milk, understand the ingredient's composition and you'll be able to do it.
Gert,
Sama sama la. You're good too
Passionate abt Baking,
Thanks
Min,
Check out the orange chiffon post for step by step intructions with pictures. Hope it helps.
4 eggs then the rest of the ingredients maintain the same? Sorry for asking so many question
ReplyDelete:)
I'm not a coffee drinker but love it in desserts. Great looking cake.
ReplyDeletePlan B
Oh...what a fantastic looking cake! The nutty topping looks really tasty!
ReplyDeleteThat looks like a wonderful chiffon cake recipe - thanks so much for sharing
ReplyDeleteOh, these look amazing - yep, my thighs are quivering! I am drooling
ReplyDeleteAnonymous,
ReplyDeleteWhen the original recipe calls for 3 eggs, and I suggest you use 4 eggs, means, u increase everything else accordingly, by 33% or 1/3 extra. Which is why u can see I mentioned I jacked up the recipe by 66% when I did a 5 egg recipe for the round cake. But I'd doubt it'll stay this way(soft and fluffy) when baked in a 8 inch pan, unless u invert it to cool. I hope you will not have difficulties in removing the cake, because cakes that are inverted to cool aren't supposed to have the pan lined, becos condensation will happen at the base and it will cause the base to sink. The pan I used to bake this is a special pan that can used to bake chiffon cakes w/o having a hole in the center. You'll see the picture of the pan in my next chiffon post, which won't be too long later.
Chef Bee,
Thanks
Jennifer,
thanks
Anh,
You're welcomed
elpi,
LOL, please sit on a chair, don't roll over, LOL.
bookmarked!! gonna make this for my mum! time to get some excuses to visit the bakery shop~
ReplyDeleteIs there any readymade buttercream sell in bakery ingredient shop?
ReplyDeleteice-ayrez,
ReplyDeleteHope ur mom likes this.
Jes's Deli Corner,
If the bakery ingredient shop sells buttercream, I suggest you don't buy it, unless you like shortening or margarine laden cream. They won't use real butter and make to sell.
I suggest you make some, and freeze the unused portion. The real thing taste absolutely so so so much better than bakery shops buttercream.
Or just use your favourite cream with it, maybe non dairy whipping cream or dairy whipping cream. It works just as well, just that it can't be kept at room temp.
Thks for your advise
ReplyDeleteJes,
ReplyDeleteYou're most welcomed
Hi Wendy,
ReplyDeletehow deep is your square tin cake, 10x10 right?
I have once but it seems not so thick and I'm afraid unable to cut into half to apply the cream..Sandy
Sandy,
ReplyDeleteThe 10X10 is a shallow pan. It is stated in the instructions.
The pan is 3cm tall.
I cut it half vertically, not horizontally.
Thanks Wendy...I know already. Btw, "line" means line with the baking paper right?
ReplyDeleteAnonymous,
ReplyDeleteYes.
Hi Wendy, this is the same method as normal chiffon, am I right? But using the square tin, no need to upside down, will it turn too soft later? I follow yr recipe but I use chocolate paste and choc rice, the cake turn too soft until not so firm like yours..any advise? ...Sandy
ReplyDeleteHi Wendy, I don't see any reply from you.... Sandy
ReplyDeleteSandy,
ReplyDeleteSorry, I overlooked this comment yesterday. I don't have my own pc now and am relying on the generosity of my hubby to lend me his to reply comments.
From tonight onwards I won't be able to reply you as fast as I would want to.As u know, I'll be having my baby tomorrow morning.
There is no need to turn it upside down as the cake is very thin, about 1 inch thick only. Chiffons baked sheet style needs not be inverted. It will be ok.
Chiffons are soft and when sliced must be handled with great care. If you press the knife in, your cake will definately be compressed.
You giving birth tomorrow?? So fast? I thought few mths later...sorry to disturb Wendy..anyway, thanks for adv..hehe.Sandy
ReplyDeletetomorrow is Sunday, i am going to try that.
ReplyDelete