Coffee Chiffon Cake With Coffee Buttercream Frosting Recipes

COFFEE CHIFFON CAKE WITH COFFEE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 165°C (329°F). Position an oven rack to the lowest in the oven. Ready a 20-cm (8-inch) chiffon tube pan. DO NOT GREASE.
• Sift together the cake flour, baking powder, baking soda and salt into a bowl.
• In a separate, large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes.
• Stir in the coffee solution, vanilla (or coffee) extract, coffee paste (optional), milk and oil, and mix until well combined.
• Add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick, smooth and free of lumps.

COFFEE AND CREAM CHIFFON CAKE

Steps:

• Move oven rack to lowest position,heat oven to 325.
• Beat egg whites and cream of tarterin a large bowl with mixer on high speed until stiff peaks form,set aside.
• Mix flour,sugar,baking powder and salt in a medium bowl.
• Beat in coffee,oil,vanilla and egg yolks on loww speed,1 minute.
• Gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended.
• Push batter into ungreased angel food cake pan (tube pan),10x14 inches.
• Cut gently through batter with metal spatula or a knife to break air pockets.
• Bake 50-60 minutes or until top springs back when touched lightly.
• Immediately turn pan upside down onto heatproof funnel or bottle,.
• Let hand about 2 hours until cake is cool.
• Loosen sides of cake with a knife,remove from pan.
• Cut cake horizontally,fill layers with coffee cream filling.
• Store covered in the refrigerator.
• COFFEE CREAM FILLING: Mix sugar,cornstarch,salt,whipping cream and egg yolk in 1 quart saucepan until blended.
• Heat over medium heat,stirring constantly until thickened,remove from heat.
• Stir in liqueur or coffee.
• Refrigerate at least 1 hour until chilled.

COFFEE BUTTER FROSTING

Steps:

• In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.