March 30, 2006

a tiramisu variation

In the mood again for something new to try today. I guess I’m just of the many tiramisu lovers out there who can’t seem to turn down this coffee-flavored dessert at an Italian restaurant everytime I get a chance. One of a few versions I’ve tried used sponge cake layers instead of ladyfingers. I’ve been eager to try the espresso powder we recently purchased from Baker’s Catalogue recently. This mocha chiffon cake recipe is a classic family favorite and we’ve been baking it for years. My mother learned this from her close friend who went to a pastry school in Manila. I used this mocha chiffon as the cake base for this tiramisu version. I finally got to try the espresso powder instead of the usual instant coffee powder called for in the recipe. It has a more intensified coffee flavor which, I think, is perfect for tiramisu. Although mascarpone cheese is best used for this, regular cream cheese may also be substituted. The cream cheese was blended well with a little sour cream, half and half ( or heavy whipping cream ), powdered sugar, vanilla and a little Kahlua or Bailey’s coffee liquour ( Bailey’s has a creamier taste ) until the consistency was creamy and spreadable. For a lighter texture, more heavy whipping cream must be incorporated in the mixture. This cream filling went in between the cake layers and on top of the cake. Sift some cocoa over the cake top to finish the cake and refrigerate until ready to serve.

Mocha Chiffon Cake Recipe ( for a 9"x13" cake pan or standard 10" tube pan ) :

2 1/4 cups sifted cake flour / 2 tsps baking powder / 1 tsp salt / 2 tbsps instant coffee or 1 tbsp espresso powder / 1 1/2 cups granulated sugar ( divide in half ) / 1/2 cup corn oil / 3/4 cup evaporated milk diluted with water or fresh milk / 1 tsp vanilla / 7-8 eggs ( separated ) 1/2 tsp cream of tartar

In a big mixing bowl, sift together cake flour, baking powder, salt, coffee and 3/4 cup of the sugar. Make a well in the center of the flour mixture and pour in the corn oil, milk, vanilla and eggyolks. Set aside. In another mixing bowl, beat the eggwhites ( must be at room temperature ) with the cream of tartar until soft peaks form. Gradually add 3/4 cup sugar and beat until stiff but not dry. ( To test, either use a spatula to see if the peaks stand up or tilt the bowl to make sure the beaten eggwhites don't slide off the bowl. ) Set aside. Beat the flour mixture next, for about 2 minutes, or until the batter is well blended. Gently fold in the beaten eggwhites to the batter. Slowly pour the batter into the preferred pan and bake at 350 degrees F for 50 minutes or until a tester inserted into the cake comes out clean.

13 comments:

  1. That looks delicious! Could you please email me the mocha chiffon base recipe? My email is mlopez19@gmail.com. Thanks so much!

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  2. welcome to the site melissa - i'll add the mocha chiffon cake recipe to this post and let you know about it - thanks for your appreciation!

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  3. Thank you so much! I'm going to try this recipe out this weekend. Do you use a certain brand for the coffee?

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  4. Sorry another question. When you say 3/4 cup of evaporated milk diluted with water or fresh milk, exactly what does that mean? How much actual evaporated milk do we use to dilute to 3/4 cup overall? Thanks.

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  5. hi again! if espresso powder is not available, any of the popular instant coffee brands, like Nescafe, will do but if using granules, it's impt to dissolve it with the milk, no problem with the powdered kind, u can just mix it with the flour...re the evap milk + water, i use 1/2 c milk + 1/4 c water...thanks for your interest- hope you'll like it!

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  6. Thank you so much for the recipe! I tried it out and it tastes great- exactly like my childhood birthday cakes. It didn't seem to rise as high as yours does, but I suppose I'll have to work on my egg white beating technique. Do you have any other chiffon layer cake recipes (chocolate and/or vanilla) or recipes for frosting? I think I'd like to try my hand at making a fully decorated cake. Thanks again! Here are some pictures I took of the cake last night.

    http://i16.tinypic.com/2dvljdk.jpg
    http://i3.tinypic.com/4h0u3bn.jpg

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  7. hi again melissa! thanks for sharing the photos of your mocha cake...looks very good...i'm glad u like it! for orange chiffon cake variation, we also substitute pineapple for orange juice - have you tried this? or other fruit juices may also work...have fun with your cake decorating!

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  8. hi melissa...for the frosting, we just use either the basic boiled frosting using eggwhites or buttercream, traditional frosting for birthday cakes...thanks again!

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  9. Thanks again! Do you by any chance have a specific recipe for how to convert this cake to the plain vanilla version? I've experimented with some that I've found in cookbooks and I don't get the texture/flavor that I'm looking for.

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  10. If you have the basic orange or lemon chiffon cake version, I guess you may just substitute vanilla for the lemon flavoring and add fresh milk instead of just water. Enjoy your baking! Thanks!

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  11. After making a chiffon cake that was too dense, I tried your recipe. It's exactly like the Filipino cake that my family and other Asian friends love and crave. Thanks! Now if I can only get your recipe for homemade sweet rolls.
    cecyll.lobue@gmail.com

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  12. Hi again! Just wondering if you also have a recipe for a good filipino style chocolate cake?

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  13. Hi moodifoodi - thanks for the nice comment. I will add the recipe for the sweet rolls to the post asap.
    Melissa - I have a chocolate chiffon cake version & moist chocolate cake recipe. Will try to post them later. Thanks!

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