My friend, Beary, requested to have a coffee-flavoured cake, so I tried out a new recipe for Coffee Chiffon. However, instead of instant coffee powder, thought I would use coffee liquer instead.
The cake didn't taste a bit like coffee, more like a vanilla cake. The chiffon was rising well, but after cooling, it sort of wrinkled up. I do not know the reason for it. Maybe chiffon recipes has to be cooled totally in the pan before removal?
Overall, the texture was rather soft and fluffy.
