I love this cake, that sums up everything!
Tips: Here's a guide of choosing a chiffon pan size.
1 egg recipe : 14 cm mould
2 eggs recipe : 17cm mould
4 eggs recipe : 21cm mould
6 eggs recipe : 23cm mould
8 eggs recipe : 25cm mould
Ingredients for Cake:
4 large egg yolks at room temperature for at least 30 minutes
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
3/4 cup sugar, divided into 1/2 and 1/4
1/2 cup all purpose flour or 1/2 cup and 1 tbsp cake flour
1/4 teaspoon salt
2 large egg whites at room temperature for at least 30 minutes
Ingredients for Coffee Syrup:
1/3 cup water
2 tablespoons sugar
1 teaspoon instant - espresso powder
(Boil together until sugar is fully dissolved. Cool on the side)
Preheat oven to 350 degrees F with rack in middle. Butter and line bottom with parchment paper, then butter parchment and dust with flour.
Combine yolks, milk, vanilla and 1/2 cup sugar well by whisking. Then whisk in flour and salt until smooth. (Batter will be thick)
Beat whites with an electric mixer until just soft peaks are formed. Beat in remaining 1/4 sugar, 1 tbsp at a time until whites hold stiff peaks.
Fold 1/3 of whites into batter just to lighten it up, then fold the remainder, gently but thoroughly.
Spread batter evenly in pan, rapping against the counter to release any air bubbles.
Bake until dry to the touch and pale golden, around 10-12 minutes.
Carefully invert the pan to the cooling rack and let your cake rest in the pan until cold.
Run your knife on sides and tube sides to release the cake.
Take off the parchment and brush with Coffee Syrup before spreading the buttercream icing all over.
Mocha Buttercream Icing