Coffee chiffonlets with coffee crème chantilly

Fancy name for such a simple and utterly delicious mini chiffon cakes with whipped cream .....

Of course , you already know that crème chantilly means sweetened whipped cream but the former sounds fancy , right ? lol

There's a difference between whipped cream and crème chantilly though ....

Go on , check wiki or just Google it !

I have yet to make a dent on my bookmarked recipes but when I see recipe with coffee  , it always goes in front of my never ending list of " need to bake/cook ASAP "  ^___^ ''

So , for those coffee lovers out there who loves to bake , this is a must-try recipe , heck ! even the coffee crème chantilly is worth making .....

I've used a donut tin in baking this .

You can never go wrong with Rose Levy Beranbaum's recipe , just don't mind the long winded instructions on most of her recipes heh !

The frosting of this cakes is actually dulce de leche whipped cream and also comes with Kahlua syrup but I've omitted that since in my opinion , the chiffon is moist enough without it . Saves time writing the two recipe lol

Recipe adapted from Rose's Heavenly Cakes

85 grams cake flour
113 grams superfine / caster sugar
1/4 tsp baking soda
1/4 tsp salt
4 1/2 teaspoons coffee extract or  2 1/2 teaspoons instant espresso powder
1 to 2 tablespoons water
3 large egg , separated , plus 1 additional white , at room temperature
        56 grams yolks
        120 grams whites
40 grams canola or safflower oil , at room temperature
1/2 tsp vanilla extract
1/2 tsp cream of tartar

You need four 4 1/2 by almost 2-inch nonstick mini angel food cake pan ( 1 3/4 cups capacity ) or six 4 by 1 3/4-inch ( 1 1/4 cups capacity ) , ungreased .

* Twenty minutes or more before the baking time , set oven rack to the lower third and preheat oven at 325°F/160°C .

* In a bowl of a stand mixer , mix flour , all but 2 teaspoons of sugar , baking soda and salt , mix on low speed for 30 seconds . Make a well in the center of the mixture .

* In a small bowl , stir together the coffee extract and 1 tbsp of the water ( or instant espresso and 2 tablespoons of the water until the coffee granules has dissolved . Pour mixture into the well of the dry ingredients , together with the yolks , oil and vanilla . Beat on medium speed for about 1 minute or until very smooth , scraping down sides of the bowl as necessary . If you don't have a second mixer bowl , scrape this mixture into a large bowl and thoroughly wash , rinse and dry the mixer bowl and whisk beater to remove any trace of oil .

* In a clean mixer bowl , beat egg whites on medium speed until foamy . With the beater off , add the cream of tartar . Beat until soft peaks form when the beater is raised slowly . Raise speed to medium-high and beat in remaining sugar , beating until stiff peaks form when beater is raised slowly .

* With a large whisk or slotted spoon or large silicon spatula , stir about 1/4 of the meringue into the batter . Gently fold the remaining meringue into batter until uniform in color . Pour batter evenly into the pan .

* Bake for 20 to 25 minutes or until wire cake tester or skewer comes out clean and the cakes spring back when pressed lightly in the middle . Immediately invert the pans onto the wire rack to cool completely , 20 to 30 minutes before removing .

Coffee crème chantilly , recipe adapted from Leiths Techniques Bible

150 ml double cream
1-2 teaspoons icing sugar
2 drops of vanilla essence

* Chill ingredients and equipment beforehand .
* Put cream into a chilled bowl and whisk steadily but not to fast for about 2 minutes or until cream starts to thicken .
* Add icing sugar and vanilla .
* Whisk faster until mixture is very fluffy and forms soft peaks .
*** Dissolve 2 teaspoons instant coffee powder in 1 tbsp hot milk and allow to cool . Add the cooled coffee to the sweetened cream before beating .