Mocha Cream Chiffon Cake Recipe

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Mocha Cream Chiffon Cake Recipe

Mocha Cream Chiffon Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

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Mocha Cream Chiffon Cake

6 people

Catégories

CUISINE

Cake

55 Min

35 Min

Level

Advanced

Korean

– 55g Warm milk – 3g Cocoa powder – 2g Instant coffee powder – 3 Egg yolks – 30g Sugar – a pinch of Salt – 2g Vanilla extract – 30g Vegetable oil – 75g Cake flour – 2g Baking powder

INGREDIENTS

– 1g Baking soda – Meringue (3 egg whites + 35g sugar) – Whipped cream (+ 12g sugar) – 3g Coffee essence – Decorative cream (80g whipping cream + 8g sugar + 1g coffee essence)

INGREDIENTS

Add instant coffee powder and cocoa powder to warm milk and mix.

INSTRUCTIONS

1

Add sugar, salt, and vanilla extract to the egg yolk and mix, then add vegetable oil little by little to mix. Add (1) and mix.

INSTRUCTIONS

2

Sift the soft flour, baking powder, and baking soda and mix. Divide the meringue and mix.

INSTRUCTIONS

3

Pour into the mold, clear air bubbles, bake in an oven preheated to 170 degrees for 35 minutes, turn over and cool completely.

INSTRUCTIONS

4

Make coffee cream by mixing fresh cream and coffee essence. 

INSTRUCTIONS

5

Make a hole in the cooled chiffon and fill with cream.

INSTRUCTIONS

6

Enjoy

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