Baileys Coffee Chiffon Cake

If you have a basic chiffon cake recipe that works for you, you can add your favorite ingredient and it will turn out beautifully. 

Ingredients: 

80gm shifted cake flour

1 tsp baking powder 

4 nos egg yolk 

100 gm sugar (used in 2 parts) 

30 gm canola or corn oil 

70 ml evaporated milk

1 tbsp coffee emulco

2 tbsp bailey's cream 

5 nos egg whites (room temperature)

1/2 tsp cream of tartar

a pinch of salt

Method 

a) Pre-heat oven to 175C 

b) Sieve cake flour and baking powder into a mixing bowl and leave aside

c) Combine evaporated milk, bailey's cream, coffee emulco into measuring jug (coffee mixture)

d) Cream egg yolks and 50 gm of sugar till pale in color, add oil and mix thoroughly. 

e) Pour coffee mixture and stir.  

f) Fold in seived flour. Make sure batter is smooth. 

g) Whisk egg white till frothy. Add cream of tartar ,a pinch of salt and rest of sugar a table spoon at a time till firm peak (not stiff). 

h) Fold 1/3 egg white mixture into the egg yolk mixture gently. Once mixed, fold in the rest of the egg white mixture.  

i)  Pour mixture into a 20cm chiffon cake tin and bake around 45 - 50 mins on lower 3rd rack of the oven. Do not open oven door in the first half of baking time. 

j) Test with skewer. It is done when the skewer comes out clean. 

h) Turn the chiffon cake tin upside down on a cooling rack and let it cool completely before removing from tin. 

Helpful Tips

a) Do not be tempted to fill the chiffon cake tin to more than 3/4 even if you have batter left over. 

b) I have left over batter so the recipe can accommodate a bigger cake tin (22cm or 24cm even).

c) I mixed the egg white into egg yolk using my hand. Something which i picked up from YouTube and it works better than a spatula. Make sure that your egg yolk mixture is in a bowl that is big enough to do that and that you have clean hands!