This diverse marbled chiffon cake is made with coconut milk (Santa) and freshly brewed Espresso coffee. Coconut milk add richness and creaminess to the soft, fluffy and airy chiffon, Espresso gives it a distinctive coffee aroma.

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Coffee & Coconut Milk Chiffon Cake (6 inch – mold size 15 cm x 8cm)

Cake flour 50g
Corn oil 30g
Coconut milk (room temperature) 20g
Salt A pinch
Milk (room temperature) 22g
Egg yolk 48g

Egg white 96g
Lemon juice 3g
Granulated sugar 50g
Corn flour 3g

Strong black coffee/Espresso (room temperature) 6g

1. Preheat oven to 145 degree Celsius.
2. Brew some strong black coffee (Espresso). Set aside.
3. Separate egg yolks from egg whites, freeze egg whites for about 10 -15 minutes.
4. Add corn oil and flour in a mixing bowl, mix until well combined.
5. Add a pinch of salt to coconut milk and nix well, add coconut milk, milk and egg yolk to flour mixture and mix until combined. Cover the bowl with cloth to prevent drying.
6. Remove egg whites from freezer, add lemon juice, whip egg whites with medium speed until frothy, add 1/3 of the sugar and continue whipping with medium speed.
7. When the meringue is foamy, add another 1/3 of sugar and continue whipping with medium speed.
8. When the meringue is in soft peak consistency, add the remaining sugar and corn flour, continue whipping with low speed until the meringue is stiff (when the beaters are lifted, the meringue has a little tip that fold over slightly).
9. Add 1/3 meringue to the egg yolk mixture and fold gently and quickly until it is combined.
10. Add another 1/3 meringue and fold until combined. Add the remaining meringue and fold until well combined (Make sure it is well combined but do not overmix otherwise the meringue will deflate).
11. Drizzle coffee over the batter, swirl with a skewer.
12. Pour batter into baking tin, swirl with skewer to remove air bubbles.
13. Bake in the preheated oven for 50-55 minutes (Tips: How do you know the cake is fully baked: The cake will rise to it optimum point and will starts to fall slightly, once it has fallen slightly, do not remove from oven immediately, bake for another 3 minutes).
14. Remove from oven and drop it on the countertop to remove hot air trap inside, invert the cake and let it cool down completely (Do not release the cake while it is still hot, it will cause the cake to deflate and shrink).
15. Release the cake from baking tin.
16. Chiffon cake can be stored in the fridge for 3 day, in the freezer for 7 days (wrap it with cling wrap when storing).

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生椰拿铁戚风 (6 寸 – 烤盘尺寸 15 cm x 8cm)

低筋面粉 50g
玉米油 30g
椰浆 (室温) 20g
盐 一小撮
牛奶 (室温) 22g
蛋黄 48g

蛋白 96g
柠檬汁 3g
细砂糖 50g
玉米淀粉 3g

特浓黑咖啡/意式浓缩咖啡 (室温) 6g

1. 烤箱预热145摄氏度。
2. 提前萃取咖啡液，备用。
3. 蛋白和蛋黄分开，蛋白冷冻10-15分钟。
4. 盆里加入玉米油和低筋面粉，搅拌均匀。
5. 加一小撮盐到椰浆里，搅拌均匀，面粉糊里加入椰浆，牛奶和蛋黄，搅拌均匀。盆盖上布以防面糊结皮。
6. 蛋白从冷冻取出，加入柠檬汁，中速打发至出现气泡，加入1/3细砂糖，继续中速打发。
7. 当蛋白霜气泡变绵密，再加入1/3细砂糖，继续中速打发。
8. 当蛋白霜打发至湿性发泡，加入剩余细砂糖，低速打发至干性发泡（提前打蛋头蛋白霜有小弯钩）。
9. 把1/3蛋白霜加入蛋黄糊中，轻快的翻拌均匀。
10. 再加入1/3蛋白霜，翻拌均匀。加入剩余蛋白霜，翻拌均匀（翻拌均匀，确保底部没有没拌均的蛋黄糊，但不要过度搅拌，蛋白会消泡）
11. 倒入咖啡液，用竹签划几圈稍微混合。
12. 把面糊倒入烤盘中，用竹签划圈去除气泡。
13. 放入提前预热的烤箱，145摄氏度烤50-55分钟（提示：如何知道蛋糕已经烤好：戚风蛋糕涨到最高点后会有肉眼可见的滑落，或落后再烤3分钟再出炉）。
14. 从烤箱取出，震出热气，马上倒扣，凉至完全冷却（一定要完全冷却才能脱模，不然会塌）。
15. 脱模。
16. 戚风可以冷藏保存3天，冷冻保存7天（裹上保鲜膜以防水份流失）
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