- CHIFFON COFFEE CAKE
- 5 large egg yolks
- 1½ cups sugar, divided
- 2/3 cup vegetable oil
- 1/4 cup espresso, cooled to room temperature
- 2 cups cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 large egg whites
- ALCOHOL SYRUP
- 1 cup water
- 2 cups sugar
- 1 cup coffee liqueur
- WHIPPED MASCARPONE
- 1 cup sugar
- 2 cups mascarpone
- 2 cups heavy whipping cream
- 2 tablespoons vanilla extract
- Cocoa powder, for dusting
For the chiffon coffee cake:
1. Preheat the oven to 350°F. Line the bottom of two springform pans with parchment paper by spraying with nonstick spray then laying the parchment paper down (do not spray the sides of the cake pans or on top of the parchment after it is lined in the pan — otherwise your cake will not rise properly).
2. In a bowl, whisk together the egg yolks, 3/4 cup of sugar, vegetable oil and espresso.
3. Sift the cake flour, baking powder and baking soda into the egg yolk mixture, and mix with a whisk until all the flour is incorporated.
4. In a stand mixer, or a handheld beater, fitted with the whisk attachment, whip the egg whites until they start to foam. Start raining in the remaining sugar slowly. When the egg whites are at soft peak (when you lift the egg whites with the whisk, it should barely form a peak and fall onto itself), turn the mixer off.
5. Take a third of the egg whites and mix it in to the flour/yolk batter. When the mixture is mixed well, add the rest of the egg whites and gently fold them in until just incorporated.
6. Divide the batter evenly into the two prepared pans.
7. Bake the cakes in the oven for about 15-20 minutes, or until the center is firm (use a cake tester if you have one).
8. Once done, remove from the oven and let cool on a wire rack.
For the alcohol syrup:
Bring the water and sugar to a boil in a saucepot. When it boils, take it off the heat and stir in the coffee liqueur.
For the whipped mascarpone:
In a stand mixer fitted with the whisk attachment, or with a hand mixer, whip the granulated sugar, mascarpone, heavy whipping cream and vanilla extract to soft peak (it should just make a peak if you lift your batter with a whisk) and put aside.
1. Cut the cakes with a round cutter to fit ramekins or serving cups.
2. Lay one piece of cake in the cup and soak it with the coffee liqueur syrup, then put a dollop of the mascarpone mixture (it should have the same thickness as the cake) then lay another piece of cake on top and soak it more syrup. Repeat the process until you reach the top of the cup and finish with the mascarpone mixture on top (you can choose to pipe with star tip and pastry bag or use a spatula to make it more traditional-looking). Repeat with remaining ingredients to make about 12 cups.
3. Dust the tops with cocoa powder just before serving.
Image Source:*Nathan Congleton / TODAY