My Mom was a great baker and thanks to her, I like to think I am too. The Five Roses Cookbook was our go-to cookbook. I’m wondering if she bought it for me since I was interested in baking and cooking. I don’t remember Mom having any other cookbooks at that time except for her hand-written Hungarian recipes. But I can’t really remember back to when I was about 12.
We adapted an orange chiffon cake by substituting coffee for the orange juice. I wasn’t a fan of citrus so Mom suggested we use coffee. The cake was a hit and became a a family favourite for birthday cakes. We topped it with a chocolate icing glaze.
I’m a fan of Anna Olson, and in her book Back to Baking, she has a Chocolate (Coffee) Chiffon Cake. There are a few differences: she uses cake and pastry flour and icing sugar, both which would probably make the cake slightly more delicate. I think I’ll try her recipe for comparison purposes, but I can just swap these two ingredients into the tried and true recipe I already have. I’ll just add some cocoa.
Coffee Chiffon Cake
1 3/4 cups flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
6 egg yolks
3/4 cold, strong coffee
1/2 tsp cream of tartar
6 egg whites
Stir flour, sugar, baking powder and salt together in large bowl. Make a well in centre of dry ingredients and add in this order: vegetable oil, egg yolks and coffee. Beat with electric beaters until smooth. In separate bowl, add cream of tartar to egg whites and beat until you get stiff peaks. Gradually pour batter over egg whites in 3 or 4 additions, gently folding in until just blended. DO NOT STIR.
Pour batter into un-greased 10″ tube pan*. Bake in moderate oven (325F) for 55 minutes. Increase heat to 350F and bake 10 minutes longer. Invert pan and set onto cup, letting cake hang until cool. Frost with a think chocolate frosting by drizzling over top and letting drip down sides.
*I learned from the British Baking Show that you can make a chiffon cake in a regular cake tin if you don’t have a tube pan.
Anna Olson variation: add 5 Tbl cocoa powder to dry ingredients for a mocha cake (chocolate & coffee).
Although I haven’t tried this, I think this cake would be good with a 7 minute Frosting.
Seven Minute Frosting
1 cup granulated sugar
1/8 tsp cream of tartar
a few grains salt
1 egg white
1/3 cup boiling water*
1/2 tsp vanilla
Mix everything, except vanilla, in top of double boiler (or metal bowl), over 2 inches water simmering water. Beat with electric mixer at medium high until stiff enough to stand in peaks — 7 minutes. Remove the top of double boiler off the heat, add vanilla and continue beating on high until stiff enough to spread. Spread the frosting on cake while still warm.
*In Anna Olson’s recipe she uses ice water instead of boiling water so that the mixture heats up gradually while beating frosting allowing the sugar to melt evenly before the frosting starts to gain volume.