![\"31\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/11\/31.jpg\")
<\/a><\/p>\nIrish Cream Coffee Chiffon Cake<\/strong><\/p>\n Your can probably tell that I’ve been enjoying baking chiffon cakes lately.<\/p>\n <\/p>\n This is my second chiffon cake baked in my new pan.<\/p>\n This time the cake rose beautifully and really took advantage of this tall pan.<\/p>\n Doesn’t this look handsome?<\/p>\n I absolutely love how this cake looks. It’s tall, slender, and beautiful.<\/p>\n This chiffon cake was flavored with Irish cream and coffee.<\/p>\n It’s definitely a cake for adults, but I do recommend serving it with slightly sweetened whipped cream! Chiffon cakes always taste better with whipped cream in my opinion!<\/p>\n 70g egg yolks Preheat the oven to 350 F<\/p>\n 1. Combine egg yolks and sugar in a bowl. Beat until the mixture is pale yellow. \u30a2\u30a4\u30ea\u30c3\u30b7\u30e5\u30b3\u30fc\u30d2\u30fc\u30b7\u30d5\u30a9\u30f3\u30b1\u30fc\u30ad<\/strong><\/p>\n \u3053\u306e\u30c8\u30fc\u30eb\u30b7\u30d5\u30a9\u30f3\u30b1\u30fc\u30ad\u578b<\/a>\u3092\u624b\u306b\u5165\u308c\u3066\u4ee5\u6765\u3001\u30b7\u30d5\u30a9\u30f3\u30b1\u30fc\u30ad\u3092\u713c\u304f\u306e\u304c\u697d\u3057\u304f\u3063\u3066\u3057\u3087\u3046\u304c\u3042\u308a\u307e\u305b\u3093\u3002<\/p>\n \u4eca\u56de\u306f\u304d\u308c\u3044\u306b\u9ad8\u3055\u3082\u51fa\u3066\u5927\u5927\u6e80\u8db3\u3002<\/p>\n \u3053\u306e\u578b\u306e\u7279\u5fb4\u3067\u3042\u308b\u9ad8\u3055\u304c\u751f\u304b\u305b\u307e\u3057\u305f\u3002<\/p>\n \u3059\u3089\u3063\u3068\u80cc\u304c\u9ad8\u3044\u3053\u306e\u5f62\u3001\u7d20\u6575\u3067\u3057\u3087\uff5e\uff08\u3068\u3001\u304b\u306a\u308a\u81ea\u753b\u81ea\u8cdb\uff09\u3002<\/p>\n \u4eca\u56de\u306f\u4f55\u5473\u306b\u3057\u3088\u3046\u304b\u8ff7\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u305f\u307e\u305f\u307e\u30ea\u30ad\u30e5\u30fc\u30eb\u68da\u3067\u76ee\u304c\u3044\u3063\u305f\u30a2\u30a4\u30ea\u30c3\u30b7\u30e5\u30af\u30ea\u30fc\u30e0\u3092\u6295\u5165\u3059\u308b\u3053\u3068\u306b\u3002<\/p>\n \u30a2\u30a4\u30ea\u30c3\u30b7\u30e5\u30af\u30ea\u30fc\u30e0\u3068\u30b3\u30fc\u30d2\u30fc\u3092\u5165\u308c\u305f\u3061\u3087\u3063\u3074\u308a\u5927\u4eba\u306e\u5473\u306e\u4ed5\u4e0a\u304c\u308a\u3067\u3059\u3002<\/p>\n \u7518\u76ee\u3092\u304a\u3055\u3048\u305f\u751f\u30af\u30ea\u30fc\u30e0\u3068\u4e00\u7dd2\u306b\u98df\u3079\u308b\u3068\u3001\u6700\u9ad8\u3067\u3059\u3088\uff5e\uff01<\/p>\n \u3053\u306e17\u339d\u30c8\u30fc\u30eb\u30b7\u30d5\u30a9\u30f3\u578b\u3001\u4e8c\u4eba\u5bb6\u65cf\u306e\u6211\u304c\u5bb6\u306b\u306f\u3001\u5927\u304d\u3055\u7684\u306b\u3082\u3074\u3063\u305f\u308a\u3002<\/p>\n \u4e8c\u4eba\u3067\u697d\u3005\u98df\u3079\u5207\u308c\u307e\u3059\uff08\u3063\u3066\u98df\u3079\u904e\u304e\uff1f\uff01\uff09\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! Irish Cream Coffee Chiffon Cake Your can probably tell that I’ve been enjoying baking chiffon cakes lately.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-33745","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33745"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33745\/revisions"}],"predecessor-version":[{"id":33783,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33745\/revisions\/33783"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n
\n35g sugar (for egg yolks)
\n35g canola oil
\n50g Irish cream
\n1 tablespoon coffee granule, dissoloved in 1 tablespoon of warm milk
\n50g cake flour, sifted
\n50g all purpose flour, sifted
\n170g egg whites
\n45g sugar (for egg whites)<\/p>\n
\n2. Add oil, Irish cream, and coffee\/milk mixture. Combine well.
\n3. Add flour and mix.
\n4. In another bowl combine egg whites and sugar. Whip until stiff peaks form.
\n5. Take one third of the egg white mixture and add it to the flour mixture. Mix well. And then add the rest of the whipped egg whites to the flour mixture. Fold until mixture is smooth.
\n6. Spoon the batter into the pan. Gently shake the pan to get the air out.
\n7. Bake in the oven for about 30 minutes.
\n8. Flip and let it completely cool upside down.<\/p><\/div>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"