Coffee Chiffon

I have been doing chocolate and chocolate chips chiffon cakes in the past week or so. Guess my family members were a little 'sick' of them after the fourth one. So I decided to turn to baking a coffee chiffon.

I hesitated to make the coffee version as I believed the taste of burnt coffee granules may be detected (as I did when I tasted the sample from the Chiffon baking class I attended). Nevertheless, I went ahead to bake one today.

My wife commented that it so lacked the coffee taste although you do get that whiff of coffee. I had to agree with her. It was sweet and one would not know it was a coffee chiffon and you may not even get that whiff. A little disappointed here as I had used the best - Nielsen Massey Coffee Extract and Vanilla Extract and of course, my old fave, Moccona. But I still thank God it turned out well. 

If I were to attempt to bake another coffee chiffon, I will increase the coffee powder from 1tbsp to 2.5 tbsps. Perhaps I may use another brand of coffee that will lend a stronger scent and taste.