Mocca Nut Chiffon
Ingredients:
8 egg whites
5 egg yolks
340g caster sugar
180g plain flour
60ml corn oil
110ml hot water
1 rounded dsp baking powder
1/2 tsp cream of tartar
l1/2 dsp instant coffee
a pinch of salt
1 tsp vanilla essence
30g thinly sliced raw cashew nut
few sliced red cherries
Method:
1. Mix instant coffee with the hot water and leave to cool.
2. Mix 1/2 amount of sugar to the flour, coffee mixture, salt, baking powder, corn oil, vanilla essence and stir mixture till smooth.
3. Add in egg yolks one by one and stir until well mixed.
4. Beat egg whites with remaining amount of sugar until very stiff.
5. Mix the egg yolk mixture to the beaten egg whites and fold till smooth.
6. Pour mixture into an ungreased 9″ tube pan or cake tin and sprinkle top with sliced cashew nuts.
7. Bake in a moderate oven at 180 deg C for first 15 min. then reduce heat and bake for a further 35 min.
8. When cake is baked, immediately turn the cake tin plus cake over a cake rack and leave to cool before turning cake out. Frost cake with cocoa frosting and garnish with sliced cherries.
Cocoa Frosting Ingredients:
4 tbsp coarse sugar
28 gm hunkwei flour or green beans flour
300ml water
1 tsp cocoa powder
1 tsp agar agar powder
Method:
1. Dissolve agar agar powder in 150ml water.
2. Mix sugar, cocoa powder and hunkwei powder with 150ml water and stir till smooth.
3. Pour all ingredients together into a pot and bring to the boil, stirring every now and then until well mixed.
4. When mixture bubbles, remove from heat and add in vanilla essence.
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