I am back to the kitchen. Feeling so lethargy these days after the TW trip.
But today, I decided to move myself to the kitchen to bake chiffon cake by using bailey and coffee. I need my latte.
My kitchen was filled with light aroma of coffee mixed with bailey. I love that. Mom came over and took half the cake back.
yolks 3
sugar 40g
45ml orignal bailey
25ml hot water mixed with 1tsp nescafe coffee powder
canola oil 35ml
top flour 80g
baking powder 1/2 tsp
whites 3
1/3 tsp cream of tartar
sugar 60g
Preheat oven 160d.
Place yolk in a bowl. Whisk yolk. Add sugar, oil, bailey coffee mixture. Whisk after each addition. Fold in sifted flour and baking powder. Combine well.
Beat the egg whites till stiff peak. Fold both egg white and yolk mixture in 3 additions.
Bake at 160d for 45mins.
(Recipe adapted from Y3K recipe group)
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