Cinnamon Coffee Marble Chiffon Cake 肉桂咖啡戚风蛋糕

第一次做云石戚风蛋糕，做得不是很好。我是在蛋白蛋黄混合后才取出一部份加入肉桂粉和coffee paste，也许是这个原故，面糊有点消泡，烤出来的蛋糕没有平时的高。另一个原因也可能是这回我用了比较小颗的鸡蛋。但是，这并不影响蛋糕的口感，蛋糕还是很松软。

肉桂和咖啡的香气让人无法自拔，至少对于我来说。以云石的方式呈现，比起整个蛋糕做成这个口味更容易让不好这味道的人接受。

 

Cinnamon Coffee Marble Chiffon Cake

Ingredients:

4 egg yolk

20g sugar

2 tbsp cooking oil

50g milk

1/2 tsp vanilla extract 

80g cake flour (plain flour works as well)

¼ tsp baking powder

¼ tsp salt

4 egg white

¼ tsp cream of tartar

55g sugar

1 tbsp coffee paste

1 tsp cinnamon powder

Method:

1) In a mixing bowl, whisk yolks, sugar and salt till pale in colour.

2) Add oil,milk and vanilla extract, whisk till combined.

3) Sift in flour mixture and mix till well combined.

4) In another mixing bowl, whisk egg whites and cream of tartar till frothy.

5) Add sugar in 2 batches and whisk till stiff peak.

6) Fold in 1/3 of the meringue into the yolk mixture and mix till just incorporated.

7) Add the yolk mixture to the balance meringue, fold gentle till just incorporated.

8) Mix coffee paste and cinnamon powder with about 1/3 of the batter. Pour the white batter alternate with brown batter into 20cm tube pan and swirl with a chopstick or small knife. Bake in preheated oven at 175C for about 40 mins.

9) Remove from oven and invert to cool completely before unmoulding.