Coffee chiffon cake with mocha ganache

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Recipe's preparation

Self-raising cake flour

Measure 300g of plain flour and replace with 4 TB cornflour.

Add 4 tsp baking powder and 1/2 tsp salt.

Pulse in "Closed lid" for 2 sec/Turbo 3 times.

Step 1. Prepare the egg yolk batter

Preheat the oven at 160’C (no fan). This recipe is suitable for a 25cm tube pan. DO NOT GREASE the pan.

Pulse sugar in a clean and dry "Closed lid" for 2 sec/Turbo. Set aside 100g of sugar for the meringue later and you should have 120g left in "Closed lid" .

Add in yolks. Mix for 10 sec/Speed 4.

Add in oil, coffee, water, salt and flour. Mix for 20 sec/Speed 4.

Pour batter into a big bowl so there’s room to fold in the meringue. Make sure the batter is smooth and free of clumps. If not, stir with your spatula.

Step 2. Prepare the meringue

Make sure "Closed lid" bowl is clean and dry. Attach the butterfly whisk.

Add in egg whites and cream of tartar into "Closed lid" . Whisk for 3 min / Speed 4. The texture should be soft peak.

Remove MC. With the sugar that you have put aside for the meringue, add in 1 tsp of sugar at a time through the hole in the last 1 min 30 sec.

Check if the texture is stiff peak, if not, whisk another 10 sec.

Step 3. Fold in the meringue

Remove the butterfly whisk.

Mix 1/3 of the meringue into the batter (I used a soup ladle because there’s a lot of batter) and stir to combine. This will lighten the batter so it is easier to fold in the rest of the meringue.

Add in another 1/3 of the meringue and fold in one direction while slowly spinning the bowl, until all is well-combined.

Add in the remaining meringue and fold until no streaks of meringue remain.

Step 4. Bake the cake

Gently pour the batter into the cake pan in one position, from about 10 cm high. The mixture should flow in like ribbons and spreads to fill the pan.

Run a skewer around the batter from the tube to the side of the pan. Gently tap the pan on the benchtop twice to remove large air pockets.

Bake in the lowest rack for 50 to 60 min until the cake springs back when lightly pressed and the surface is dry.

Remove the pan from the oven and immediately invert the pan onto a cooling rack and let the cake cool completely (about 2 hours) before removing it.

To remove the cake, run a thin knife along the side and the bottom of the cake.

Whipped mocha ganache

Add chopped chocolate, cream and coffee into "Closed lid" and melt 2-3 min/50’C/ speed 3.

Place "Closed lid" into the fridge and chill for 2 hours.

To whip, attach butterfly whisk and whip the coffee mixture at speed 3 until light and fluffy.

Use it to ice the cake.