Coffee Agar Agar Zebra Chiffon 咖啡布丁戚风蛋糕

I couldn't make up my mind. I wanted to try baking a custard layered cake but I do not have all the essential ingredients. I wanted to try baking a zebra chiffon but I'd never done it before.....So in the end...I married them all and did a Coffee Agar Agar Zebra Chiffon 咖啡布丁戚风蛋糕. It's my own creation. I used both instant coffee and coffee liquor to get a nice coffee aroma. Loving it! 

Group A - Cake Ingredients (For Yolk Batter) :

• 120 gm TOP or cake flour
• 1 tsp baking powder
• 5 egg yolks (est. 65 gm eggs)
• 2 tbsp kopi-o instant coffee
• 1 tbsp coffee liquor (optional) 
• 80 ml full cream milk
• 75 ml vegetable oil
• 30 gm sugar

Group B - Cake Ingredients (For Egg White Meringue) :

• 5 egg whites (est. 65 gm eggs)
• 80 gm sugar
• 1/2 tsp cream of tartar
• 2 tsp unsweetened cocoa powder (sieve beforehand)(to create darker colour meringue)

Group C - Coffee Agar Agar Ingredients :

• 10 gm agar agar powder
• 100 ml full cream milk
• 1150 ml water
• 1 sachet kopi-o instant coffee bag
• 1 tbsp coffee liquor (optional)
• 80 gm sugar (or to taste)

Method :

1. Sieve top or cake flour, baking powder and cocoa powder into a bowl.
2. In a separate bowl, add egg yolks with other Group A's ingredients (i.e. sugar, milk, instant coffee, coffee liquor, and vegetable oil. Whisk till even.
3. Fold in sieved cake flour and baking powder bit by bit. Whisk till even.
4. Pre-heat oven to 150C. Add a tray of water in the oven (for steam baking).
5. In a mixer, fold in egg whites and cream of tartar (from Group B). 
6. Start mixing at low speed. Add sugar slowly (from Group B).
7. Turn mixer to medium speed and mix till firm peak.
8. Combine meringue onto egg yolks mixture in 3 batches. Gently fold till even.
9. Divide combined cake mixtures into 2 equal bowls. 
10. Mix cocoa powder (from Group B) into only one bowl and gently fold to create a darker cake mixture.
11. Line baking paper at bottom of a 7-inch round cake tin.
12. Gently fold in alternate colours into cake tin layer by layer. Scoop equal amount of each colour every time. 
13. Gently tap cake tin few times to remove any air bubbles after each layer.
14. Steam bake at 150C for +/- 70 minutes (subject to oven size and brand).
15. Insert bamboo skewer into cake to check if they are fully cooked. 
16. Remove from oven when ready. Immediately dislodge cakes from tin.
17. Allow cakes to cool completely to room temperature on cooling rack.
18. Meanwhile, prepare coffee agar agar by bringing to boil all the Group C ingredients in a pot at low heat. Keep stirring till the jelly powder and sugar are fully dissolved and turn off heat when mixture starts bubbling. 
19. Discard instant coffee satchet. Sieve agar agar mixture till desired smooth texture.
20. Fold in a thin layer of agar agar mixture onto a very clean cake tin. Allow to cool for 1 minute. Arrange the entire cake into cake tin (leaving some space all round). Scoop agar agar mixture over it until the top is nice and smoothly covered. 
21. Allow to cool in room temperature before chilling them overnight in refrigerator. 
22. When agar agar is set overnight, dislodge entire cake from tin. Slice and serve.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)