Love and Confections: Coffee Chiffon Cake for #BrunchWeek

May 10, 2013

Coffee Chiffon Cake for #BrunchWeek

Don't forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella QuicheAlmond CroissantsCrumb-Top Blueberry Muffins and Berry ParfaitsHappy Brunching!!!


BrunchWeek is almost over. Besides entering for the fabulous prizes below, there is still our PinChat Live happening this coming Saturday, May 11th from 2-3 pm EST. We'll be announcing all our prize winners and there will be more prizes from Lodge Cast Iron drawn from participants in the chat.

I thought this cake would be a nice treat for Mother's Day - what mom doesn't like coffee? The cake and frosting make for a great dessert that could even be eaten at breakfast or tea time. I also love this frosting! It has such a great coffee flavor and I love how it kind of crusts as it dries - making it not all fall completely off the cake when glazing.


Coffee Chiffon Cake
Coffee Chiffon Cake adapted from About Professional Baking
Coffee Frosting is a Love & Confections original recipe

Coffee Chiffon Cake Ingredients:
 - 255 grams sifted Cake Flour
 - 50 grams Granulated Sugar #1
 - 12 grams Baking Powder
 - 3 grams Salt
 - 120 milliliters Canola Oil
 - 95 grams Egg Yolks, room temperature
- 75 grams Warm Coffee
 - 224 grams Egg Whites, room temperature
 - 1 gram Cream of Tartar
 - 255 grams Granulated Sugar #2

Coffee Frosting Ingredients:
- 6 Tablespoons Unsalted Butter, melted
- 100 grams Powdered Sugar
- 20 grams Warm Coffee
- 1/2 teaspoon Espresso Powder

Coffee Chiffon Cake Directions:
 - Make sure all your ingredients are at room temperature before starting. Preheat oven to 310F.  If using a false-bottom tube pan, do not grease - as per the original recipe instructions. If using a bundt pan I suggest greasing it and cutting the recipe down by 1/3.
 - Sift together Cake Flour, Granulated Sugar #1, Baking Powder and Salt into a medium mixing bowl.
 - Whisk in Oil and Egg Yolks and Coffee and blend until smooth.
 - Whip Egg Whites in an extremely clean bowl of your stand mixer until foamy. Add in Cream of Tartar and whip until soft peaks form. Gradually add in Granulated Sugar #2 and whip until stiff peaks form.
 - Whisk 1/3 of the whipped egg whites into the cake batter to "lighten".
 - Gently fold in the remaining egg whites in two additions with a rubber spatula, being careful not to over-mix and deflate the whites.
 - Pour the batter into your chosen cake pan and bake for 30-45 minutes or until a cake tester comes out clean - time depends on the size of your pan and the amount of batter used
 - If using a tube pan with metal tabs, cool upside-down, if using a bundt pan, let it cool right-side-up - you can attempt to turn it upside-down if you dare.

Coffee Frosting Directions:
 - Melt Butter over medium-low heat.
 - While butter is melting, whisk together the Powdered Sugar, Coffee and Espresso Powder until combined.
 - While whisking, pour melted butter over the sugar coffee mixture. If you don't use it immediately, the frosting starts to crust - just re-whisk to smooth it out.
 - Pour over Chiffon Cake and enjoy!


Today's Brunch Recipes from participating #BrunchWeek Food Bloggers


Brunch Drink Recipes
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums
Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes
Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes
Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Potato Recipes
Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes
Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic

Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep


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Until next time,
LOVE & CONFECTIONS!

Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.

3 comments:

  1. That icing looks fantastic!

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  2. Beautiful! Your frosting looks perfect. I can never get mine to drape down the cake that prettily.

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  3. That looks so very good. What a gorgeous cake!!

    ReplyDelete