Goldilocks' Mocha Chiffon Cake

From The Goldilocks' Bake Book

Preheat Oven: 325 F
Cooking Time: 25-30 minutes
Pan Size: 9" x 3" Round Cake Pan
Dry Ingredients (sift 3 times)
1 cup (120 grams) Cake Flour
1/4 cup (50 grams) Granulated Sugar
1 teaspoon Salt
1 teaspoon Cocoa Powder
2 tablespoons (9 grams) Instant Coffee Powder
1 teaspoon Baking Powder
Egg Yolk Mixture
4 Egg Yolks (room temperature)
1/4 cup Corn Oil
1/3 cup Whole Milk or Evaporated Milk
1/8 cup Room Temperature Water
Meringue Mixture
4 Egg Whites (room temperature)
1/4 teaspoon Cream of Tartar
1/2 cup (100 grams) Sugar
Mocha Butter Cream
1 teaspoon Instant Coffee Powder
1/8 cup Evaporated Milk
1/2 cup Margarine (softened at room temperature)
1/2 cup Unsalted Butter (softened at room temperature)
1 1/2 cups Confectioner's Sugar
For the Whipped Cream Rosette (Optional)
1/2 cup Heavy Whipping Cream
1/4 cup Confectioner's Sugar
4 grams Unflavored Gelatin (allow to bloom in 2 tbsps milk)
4 tbsps Hot Milk (pour over bloomed unflavored gelatin then mix until the gelatin is dissolved. Let it
cool a bit before adding to whipped heavy cream)
Procedure:
Pre-heat oven to 325˚F
1. Line the bottom and sides of your chosen pan/s with parchment paper making sure the lining on
the sides covers the full height of the pan.
2. Sift all dry ingredients three times and set aside.
3. Combine egg yolk mixture ingredients in a mixing bowl with paddle attachment. Mix at low speed
until all ingredients are blended.
4. Add dry ingredients at low speed. Mix for 2 minutes until batter is smooth.Scrape sides to ensure
consistent mixture as needed, then set aside.
5.Beat the egg whites, cream of tartar, and sugar in a bowl with a wire whisk attachment for 1 minute
at low speed.
6. Increase mixer to medium speed, and continue mixing for 3 minutes until medium peaks form.
7. Fold meringue mixture into the egg yolk mixture in three batches until no more traces of meringue.
8. Pour the batter onto the prepared pan(s).
Bake for 20-30 minutes, or until an inserted cake tester comes out clean.
9. Let the cake stand for 5-10 minutes before inverting and placing on a rack to cool. Peel off the
liner once cool.
10. Spread ¼ cup of Mocha Buttercream on top of the sponge.
Procedure for the Mocha Buttercream
1. Dissolve coffee powder in evaporated milk, and then set aside.
Cube softened margarine and butter, and then mix in a bowl with paddle attachment.
2. Cream margarine and butter at low speed until soft and well blended. Occasionally scrape the
bottom and sides of the bowl.
3. When the margarine and butter soften, switch the mixer to medium speed, and continue creaming
until the mix’s volume doubles.
4. Set mixer to low speed, and add confectioner’s sugar. Continue mixing until all the sugar dissolves
and the mixture is smooth.
5. Occasionally scrape the bottom and sides of the bowl to ensure that the sugarparticles are
dissolved.
6. Once the mixture is smooth, gradually add the milk-coffee combination under low speed, and
continue mixing until fully blended with the mixture.
Details: https://youtu.be/AIPALFH-PYY