Dessert

COFFEE CHIFFON CAKE

Name: COFFEE CHIFFON CAKE
Yield: 4
Ingredients: 180 g Sugar; 200 g Flour; 4 Eggs; 100 ml espresso coffee; 80 g seeds oil; 1/2 sachet Baking powder; 1 pinch Salt; 250 g Soft butter; 500 g Icing sugar; 3 spoons soluble coffee; q.b. chocolates

Ingredients

Sugar 180 g
Flour 200 g
Eggs 4
espresso coffee 100 ml
seeds oil 80 g
Baking powder 1/2 sachet
Salt 1 pinch
Soft butter 250 g
Icing sugar 500 g
soluble coffee 3 spoons
chocolates q.b.

Cooking time:

40 min

Number of person:

Difficulty:

Medium

Course:

Cooking method:

Type of product:

Appliances used:

ESPRESSO AUTOMATIC COFFEE MACHINE

Chef:

METHOD

Separate the yolks from the egg whites. Sift the flour with the yeast, sugar and salt. Make a hole in the middle and pour the yolks, the coffee and the seeds oil.

Mix everything with whisks until the mixture is smooth and homogeneous. Whip the egg whites and add them delicately to the mixture. Pour in a 18cm chiffon cake pan. Place it in the preheated static oven at 175°C for 40 minutes.

Once baked take the cake out of the oven, turn it upside down and let it cool.

Prepare the cream by whipping the butter and by adding one spoon of powdered sugar at a time. When the sugar is finished add two spoons of coffee and solubole coffee. Cover the chiffon cake with the butter cream and decorate with chocolates.

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