Super lembut! MOCHA CHIFFON CAKE!
Chiffon mocha:
Mocha Chiffon Cake
Bahan
Mocha Buttercream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang chiffon 20 cm dan jangan dioles apapun.
- Panaskan oven di suhu 160 derajat.
- Pisahkan 6 kuning telur dan 6 putih telur, pastikan mangkuk putih telurnya benar-benar bersih.
- Ambil 2 sdm dari 100 gr susu cair lalu campurkan dengan 4 gr kopi instan.
- Hangatkan di microwave sampai kopinya larut lalu tunggu sampai tidak panas.
- Kocok 6 kuning telur dengan 40 gr gula pasir, 2 cubit garam, dan 1/2 sdt vanilla.
- Kocok hanya sampai adonan mulai pucat dan ada body, jangan sampai mengembang.
- Masukkan campuran kopi dan susu yang sudah dingin.
- Tuang sisa susu cair.
- Tambahkan 60 gr minyak sayur lalu aduk sebentar.
- Ayak 135 gr tepung kue dan 1/2 sdt baking powder ke dalam adonan.
- Tambahkan 1 sdt pasta mocha.
- Aduk sampai adonan rata dan licin lalu sisihkan.
- Masukkan perasan setengah jeruk nipis ke putih telur.
- Kocok putih telur sampai setengah mengembang lalu masukkan 130 gr gula pasir sedikit demi sedikit.
- Kocok sampai soft peak, jangan sampai kaku banget.
- Lembutkan meringue sebentar sebelum dicampur.
- Masukkan seperempat meringue ke adonan kuning telur lalu aduk pelan sampai teksturnya sama.
- Masukkan setengah meringue lagi lalu aduk pelan.
- Tuang adonan mocha ke sisa meringue sambil difolding pelan-pelan.
- Masukkan semuanya lalu folding dengan gerakan membelah tengah sampai rata.
- Tuang adonan langsung ke loyang chiffon yang tidak dioles apapun.
- Ratakan permukaannya dengan punggung sendok.
- Hentakkan loyang pelan-pelan supaya udaranya keluar.
- Panggang di oven yang sudah dipanaskan selama 50 sampai 60 menit.
- Keluarkan lalu langsung balik loyangnya dan dinginkan dalam keadaan terbalik.
- Setelah dingin, sisipkan pisau tipis mengikuti bentuk loyang untuk melepaskan kuenya.
- Putar bagian tengahnya lalu keluarkan kue dari loyang.
- Larutkan 1 sdt kopi instan dengan sedikit air panas sampai menjadi paste.
- Siapkan 250 gr butter di mangkuk mixer.
- Tambahkan vanilla dan 35 gr gula halus.
- Tambahkan 2 sdm susu kental manis.
- Kocok sampai adonan mengembang seperti butter cream.
- Masukkan larutan kopi dan 1 sdt pasta mocha.
- Kocok sampai butter cream pucat dan fluffy.
- Poles seluruh permukaan kue tipis-tipis dengan mocha butter cream.
- Baluri seluruh permukaan kue dengan meses.
- Tandai 10 titik di atas kue.
- Semprotkan hiasan butter cream di tiap titik lalu beri chocolate ball.
Ingredients
Mocha Buttercream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Get a 20 cm chiffon tin ready and do not grease it at all.
- Preheat the oven to 160C.
- Separate 6 egg yolks and 6 whites, making sure the whites bowl is completely clean.
- Take 2 tbsp from the 100 g of milk and stir it into 4 g of instant coffee.
- Warm it in the microwave until the coffee dissolves, then let it cool.
- Whisk 6 egg yolks with 40 g of sugar, 2 pinches of salt, and 1/2 tsp of vanilla.
- Whisk only until it pales and gains a little body, not until aerated.
- Add the cooled coffee and milk mixture.
- Pour in the rest of the milk.
- Add 60 g of vegetable oil and whisk briefly.
- Sift 135 g of cake flour and 1/2 tsp of baking powder into the batter.
- Add 1 tsp of mocha paste.
- Whisk until the batter is smooth, then set it aside.
- Add the juice of half a lime to the egg whites.
- Whip the whites until half risen, then add 130 g of sugar gradually.
- Whip only to soft peaks, not until stiff.
- Loosen the meringue briefly before combining.
- Add a quarter of the meringue to the yolk batter and fold gently to match the textures.
- Add another half of the meringue and fold gently.
- Pour the mocha batter into the remaining meringue while folding gently.
- Add all of it and fold, cutting down the middle, until evenly combined.
- Pour the batter straight into the ungreased chiffon tin.
- Level the surface with the back of a spoon.
- Tap the tin gently so the air escapes.
- Bake in the preheated oven for 50 to 60 minutes.
- Take it out and invert the tin immediately, cooling the cake upside down.
- Once cool, run a thin knife around the tin following its shape to release the cake.
- Twist the centre tube and lift the cake out of the tin.
- Dissolve 1 tsp of instant coffee in a little hot water to make a paste.
- Put 250 g of butter in the mixer bowl.
- Add vanilla and 35 g of icing sugar.
- Add 2 tbsp of condensed milk.
- Beat until it whips up like buttercream.
- Add the coffee paste and 1 tsp of mocha paste.
- Beat until the buttercream is pale and fluffy.
- Coat the whole cake with a thin layer of mocha buttercream.
- Cover the whole surface with chocolate sprinkles.
- Mark 10 points around the top of the cake.
- Pipe a swirl of buttercream at each point and top with a chocolate ball.
Cook Mode
Chiffon mocha:
Mocha Chiffon Cake
Super lembut! MOCHA CHIFFON CAKE!
Super lembut! MOCHA CHIFFON CAKE!
Bahan
Mocha Buttercream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang chiffon 20 cm dan jangan dioles apapun.
- Panaskan oven di suhu 160 derajat.
- Pisahkan 6 kuning telur dan 6 putih telur, pastikan mangkuk putih telurnya benar-benar bersih.
- Ambil 2 sdm dari 100 gr susu cair lalu campurkan dengan 4 gr kopi instan.
- Hangatkan di microwave sampai kopinya larut lalu tunggu sampai tidak panas.
- Kocok 6 kuning telur dengan 40 gr gula pasir, 2 cubit garam, dan 1/2 sdt vanilla.
- Kocok hanya sampai adonan mulai pucat dan ada body, jangan sampai mengembang.
- Masukkan campuran kopi dan susu yang sudah dingin.
- Tuang sisa susu cair.
- Tambahkan 60 gr minyak sayur lalu aduk sebentar.
- Ayak 135 gr tepung kue dan 1/2 sdt baking powder ke dalam adonan.
- Tambahkan 1 sdt pasta mocha.
- Aduk sampai adonan rata dan licin lalu sisihkan.
- Masukkan perasan setengah jeruk nipis ke putih telur.
- Kocok putih telur sampai setengah mengembang lalu masukkan 130 gr gula pasir sedikit demi sedikit.
- Kocok sampai soft peak, jangan sampai kaku banget.
- Lembutkan meringue sebentar sebelum dicampur.
- Masukkan seperempat meringue ke adonan kuning telur lalu aduk pelan sampai teksturnya sama.
- Masukkan setengah meringue lagi lalu aduk pelan.
- Tuang adonan mocha ke sisa meringue sambil difolding pelan-pelan.
- Masukkan semuanya lalu folding dengan gerakan membelah tengah sampai rata.
- Tuang adonan langsung ke loyang chiffon yang tidak dioles apapun.
- Ratakan permukaannya dengan punggung sendok.
- Hentakkan loyang pelan-pelan supaya udaranya keluar.
- Panggang di oven yang sudah dipanaskan selama 50 sampai 60 menit.
- Keluarkan lalu langsung balik loyangnya dan dinginkan dalam keadaan terbalik.
- Setelah dingin, sisipkan pisau tipis mengikuti bentuk loyang untuk melepaskan kuenya.
- Putar bagian tengahnya lalu keluarkan kue dari loyang.
- Larutkan 1 sdt kopi instan dengan sedikit air panas sampai menjadi paste.
- Siapkan 250 gr butter di mangkuk mixer.
- Tambahkan vanilla dan 35 gr gula halus.
- Tambahkan 2 sdm susu kental manis.
- Kocok sampai adonan mengembang seperti butter cream.
- Masukkan larutan kopi dan 1 sdt pasta mocha.
- Kocok sampai butter cream pucat dan fluffy.
- Poles seluruh permukaan kue tipis-tipis dengan mocha butter cream.
- Baluri seluruh permukaan kue dengan meses.
- Tandai 10 titik di atas kue.
- Semprotkan hiasan butter cream di tiap titik lalu beri chocolate ball.
Ingredients
Mocha Buttercream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Get a 20 cm chiffon tin ready and do not grease it at all.
- Preheat the oven to 160C.
- Separate 6 egg yolks and 6 whites, making sure the whites bowl is completely clean.
- Take 2 tbsp from the 100 g of milk and stir it into 4 g of instant coffee.
- Warm it in the microwave until the coffee dissolves, then let it cool.
- Whisk 6 egg yolks with 40 g of sugar, 2 pinches of salt, and 1/2 tsp of vanilla.
- Whisk only until it pales and gains a little body, not until aerated.
- Add the cooled coffee and milk mixture.
- Pour in the rest of the milk.
- Add 60 g of vegetable oil and whisk briefly.
- Sift 135 g of cake flour and 1/2 tsp of baking powder into the batter.
- Add 1 tsp of mocha paste.
- Whisk until the batter is smooth, then set it aside.
- Add the juice of half a lime to the egg whites.
- Whip the whites until half risen, then add 130 g of sugar gradually.
- Whip only to soft peaks, not until stiff.
- Loosen the meringue briefly before combining.
- Add a quarter of the meringue to the yolk batter and fold gently to match the textures.
- Add another half of the meringue and fold gently.
- Pour the mocha batter into the remaining meringue while folding gently.
- Add all of it and fold, cutting down the middle, until evenly combined.
- Pour the batter straight into the ungreased chiffon tin.
- Level the surface with the back of a spoon.
- Tap the tin gently so the air escapes.
- Bake in the preheated oven for 50 to 60 minutes.
- Take it out and invert the tin immediately, cooling the cake upside down.
- Once cool, run a thin knife around the tin following its shape to release the cake.
- Twist the centre tube and lift the cake out of the tin.
- Dissolve 1 tsp of instant coffee in a little hot water to make a paste.
- Put 250 g of butter in the mixer bowl.
- Add vanilla and 35 g of icing sugar.
- Add 2 tbsp of condensed milk.
- Beat until it whips up like buttercream.
- Add the coffee paste and 1 tsp of mocha paste.
- Beat until the buttercream is pale and fluffy.
- Coat the whole cake with a thin layer of mocha buttercream.
- Cover the whole surface with chocolate sprinkles.
- Mark 10 points around the top of the cake.
- Pipe a swirl of buttercream at each point and top with a chocolate ball.
Cook Notes
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