This cake is flavored with espresso both in the cake and the whipped fat-free frosting, hence the name Double Espresso Coffee Chiffon Cake. I know there’s a little bit of redundancy in the name, but its intention is to emphasize the double dose of coffee. I baked this cake in the late days of summer, when the temperature was about 92° F outside. Every once in a while I get a hankering for whipping egg whites, and baking a chiffon cake was the perfect excuse to do just that.Read More →
This chiffon cake flavored with coffee and decorated with piped buttercream shamrocks is very similar to my earlier coffee chiffon cake, but with three variations.
First, I slightly increased the sugar by ¼ cup, so instead of using 1 ½ cups sugar, I used 1 ¾ cups. I thought if there was a little bit more sugar added to the whipped egg whites it would render the egg whites more stable, thus producing consistent results regardless of the humidity. Read More →
Cold weather and dry air seem to favor chiffon cakes as whipped egg whites seem to hold better when it’s cold. So I tend to make chiffon cakes in the fall and winter. I’ll make this lemon chiffon cake again when it gets warmer, just to see if humidity really is a factor.
I thought I would review this coffee chiffon lace cake I baked earlier in the year. But first, I just want to say how relieved I am that the storm has passed, and we came out relatively unscathed, thank goodness. We were very apprehensive, not so much about the rain but more about the winds because our backyard is so close to the woods, any one of those tall trees is within striking distance of the house if, heaven forbid, one of them were to topple over. But we fared well Read More →