HONEY ESPRESSO CHIFFON CAKE

by Chef Scotty


RISE & SHINE  KAUT43  OKC

9.27.16

Hey, Honey! 

Last week some family friends from Kansas brought down a good sized jug of fresh honey from their farm, and Lucas gave me two "bears" of honey from his family's honey business in Minco, Oklahoma. So I spent the past week in glorious, sticky and sweet, heaven creating new and  delicious recipes. 

Something that I am pretty proud of and that ended up being a new favorite from a client, was my Honey Espresso Chiffon Cake. Well,  that got me to thinking: Chiffon and Angel-Food Cakes are two similar important cake making methods everyone should know or at least understand.... well hello, "Teach Me Something Tuesday" on this week's Rise and Shine!

 

Ingredients

7 egg whites, room temp

4 egg yolks, room temp

1 1/4 teaspoon cream of tartar

1/2 cup grapeseed oil (or any flavorless vegetable oil)

2 cups pure honey

2 1/4 cups Cake Flour

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

3 teaspoons espresso powder 

1 cup ground almond meal

2/3 cup water 

 

Honey-Coffee Glaze

3 cups powdered sugar

1/4 teaspoon salt

2 tablespoons honey

5 tablespoons cold leftover coffee 

 

Combine all the ingredients into a nice glaze, and spoon, smooth, and drizzle over the top edges of the cake.

 

The meringue and almond meal are folded in, and it's time to bake!

Make: 

 

  1. Preheat your oven to 325 degrees. Find a wine bottle or vinegar bottle that you can invert your angel food cake pan on to in order to cool your cake. Trust me you do want to hunt down a bottle that fits with one hand while holding a hot cake pan in the other. Have it ready! 
  2. I find having my eggs at room temp always makes baking easier. Especially when making meringues. so if you have set your eggs out ahead of time, good for you. If not, don't sweat it, you can crack and separate your eggs from yolks and whites while gathering up your other ingredients. In a stand mixer with the whip attachment (or your hand-held mixer) beat the egg whites until frothy. about 30 seconds. Add the cream of tartar, turn up the speed and whip into nice firm stiff peaks. Remove from the mixing bowl and set aside.
  3. Wash and wipe out your bowl, add the mixing paddle attachment. Add the four egg yolks and honey to the bowl and begin mixing. We’re still looking to build volume, so mix at a pretty good speed. Slowly drizzle in the oil and continue mixing. Remove the bowl from the mixer when complete.
  4. In a separate bowl combine the cake flour, salt, baking soda, and the espresso powder. Stir with a spoon to combine. Place into a hand-held sifter and sift a batch into the mix, Alternating with the water. Mix all together until a batter starts forming. Repeat until flour and water are used. 
  5. Add the almond meal to the batter, and fold in thoroughly. Go all the way to the bottom with the spatula and round up to the top. Fold until evenly mixed in. 
  6. Scoop out a bit of the firm meringue. Add it to the batter and mix in briskly. You do this first to “loosen up” the batter before gently folding in the rest of the meringue. In small scoops, carefully fold in the meringue. Not too rough or fast or you will burst all those pillowy air bubbles you just so awesomely made. Fold in completely… no white clumps or streaks in your batter.  
  7. Spoon the batter evenly into your UN-GREASED round tube pan or Angel Food cake pan. Bake slowly for 55 minutes or until you get a nice gentle spring back from the top of the cake. The old toothpick in the center of the cake used as a cake tester works great too. Once baked carefully remove from the oven and invert upside does on a wine bottle. If your cake pan has the footing on the top edges just invert onto the counter. As it cools, gravity pulls the cake down retaining its height. 
  8. Once cooled completely, loosen around the sides and center. Wiggle out onto your cake board or plate. Ice generously with my Honey-Coffee Glaze