Upgraded Flavor – Coffee Baileys Chiffon (17cm or 18cm Tube Pan)
O(∩_∩)O~ Here comes another simple recipe, because chiffon is quick and easy to make. Recently I bought a 750ml bottle of Baileys for a pound cake order. As a die‑hard Baileys fan, I’ve long wanted to make a Baileys chiffon. After checking Xiachufang and Weibo, almost everyone recommends pairing Baileys with coffee, so let’s level it up. Baileys really opens up a whole new world for your taste buds; it’s absolutely irresistible. ———— Cute dividing line ———— Reference recipe by “加奶不加糖-v”, link below: 【How to make Coffee Baileys Chiffon】 http://www.xiachufang.com/recipe/100362334/ Since I don’t have a coffee machine, I can only use pure instant coffee powder. Also, because I really love Baileys, I increased the amount of Baileys, with slight modifications, and wrote a separate recipe to record it. This formula is suitable for a 17cm or 18cm tube pan. Personally I really don’t recommend using a tube pan and round pan interchangeably. Of course you can, chiffon is quite forgiving, but the texture is really different. For non‑frosted cakes I never use a round pan. For tube‑pan chiffon and how to unmold by hand, see here: 【How to unmold a tube‑pan chiffon by hand】 http://www.xiachufang.com/recipe/101773712/
Ingredients
Steps
Prep work: (1) Separate egg whites and yolks. It’s best to chill the bowl with egg whites in the fridge or freezer. If possible, freeze; if there isn’t enough freezer space, chill. The lower the temperature, the more stable the meringue will be. (2) Dissolve 5g unsweetened instant pure coffee powder in 40g hot water, let cool for later use. (3) Sift the cake flour twice and set aside.
As always, use the “add yolks later” method: Put the coffee liquid and Baileys into a bowl, add the vegetable oil, and whisk by hand until well combined.
Sift in the cake flour, and whisk in a straight back‑and‑forth motion rather than stirring in circles, until evenly mixed. At this point the batter without yolks will be on the thick side; that’s fine, it will be normal once you add the yolks.
Add all the egg yolks at once and keep whisking in straight strokes until smooth. You can gently rotate the bowl counter‑clockwise with your left hand to help.
The finished yolk batter is on the runny side, so for beginners I suggest increasing the cake flour to 85g. On a whim I sifted the yolk batter again.
Add lemon juice to the egg whites and whip on low speed the whole time. Add 70g sugar in three additions; I did 30, 20, and 20. Whip to stiff peaks with small tips.
Today I tried a new method: when whipping the egg whites, keep the mixer vertical and still, and use your left hand to slowly, very slowly turn the bowl counter‑clockwise. This way the whipping is slower, but the meringue turns out glossy and delicate. As for stability, personally I feel there isn’t much difference compared with my usual method of moving the mixer at high then low speed.
You can see that even at stiff peaks, the meringue is still very smooth and glossy. Now for my three‑step folding routine. First, take 1/3 of the meringue and add it to the yolk batter, whisking in straight strokes until even, scraping the bottom from time to time.
Then take another 1/3 of the meringue and add it into the batter from the previous step. Fold with a spatula using cutting motions in a cross pattern until combined.
Finally, pour the batter from the previous step into the bowl with the remaining 1/3 meringue and continue folding with the spatula in a cross pattern until evenly mixed.
The finished batter is smooth and glossy and can mound up slightly. Because today’s meringue is a bit different from usual, the batter feels slightly thinner than normal.
Pour into the pan.
Gently shake to level the surface.
Bake. Put it into a preheated oven at 170℃ for 50 minutes.
I really love this “afro” top.
This is a new batch! This is what it looks like when completely cooled~
Unmolding~
Soft and bouncy, the texture is excellent~ The key is the unique flavor; it’s much tastier than plain coffee chiffon.