I have read the fact that when one has migraine, another option to ease the pain is to have some intake of caffeine to ease down the pain. Last night itself, right after the dinner, I took two tablets of paracetamol which has some caffeine in it, oh my, the whole night I was tossing and turning, I can't sleep.... grrrr..... till 3am!!
Coffee has caffeine in it so what could be better to bake some cakes with coffee it it, right?
Hazelnut
Coffee Chiffon Cake
Ingredients:
(A)
6 egg
yolks
2 tubes
(80g) of 3in1 Hazelnut Coffee Mix
70g milk
100g corn
oil
100g self
raising flour
(B)
6 egg
whites
80g
caster sugar (as I cut down the sugar to 80g, I feel the cake is a little bland)
1/4tsp
cream of tartar
Method
In a
small bowl, mix the Hazelnut Coffee Mix together with the milk until the
mixtures dissolves well combined. Set
aside.
In
another bowl, light beat the egg yolks, then add in the corn oil and whisk till
all well combined.
Add the
Hazelnut coffee milk mixture into the yolks/oil mixture. Mix till all well blended.
With hand
whisk, add in the flour and mix till all combined well. (Do not
overmix).
Set
aside.
Meanwhile,
in another bowl, beat egg whites with medium speed till frothy, add in cream of
tartar. Continue to beat until the bubbles become fine soft peak, gradually add
in caster sugar and continue to beat until stiff peak.
Gently
fold 1／3 of beaten egg white into
egg yolk batter, use cut and fold method until well blended. Then
pour the batter back to the rest of the egg white and fold until mixture is
well blended.
Bake in
pre-heated oven on lower rack，150c for 35mins.
Remove from
oven, invert cake onto table until completely cooled.
* This recipes ingredients inspired from Helena's Kitchen (Hazelnut Nespresso Chiffon)
This is the brand of Hazelnut Coffee I used for this chiffon...
