The Cake Slice: Cappuccino Chiffon Cake

I love cakes. And I love baking cakes even more. Imagine how excited I was when I found out that Gigi of Gigi Cakes, along with Katie of Apple & Spice, had started a new baking group: The Cake Slice. The group will be baking once a month from a cookbook for a year.

This year we will be baking from "Sky High: Irresistible Triple-Layer Cakes" by Alisa Huntsman and Peter Wynne which I did not own until a few days ago. (I had been eyeing this book for months!) My husband took the initiative and Amazoned it for me as a surprise when I mentioned that I joined the group -- isn't he sweet? The book has an assortment of cakes that looks really scrumptious. I don't know if I can wait for next month to bake from it.

On to this month's cake: Cappuccino Chiffon Cake. I'm not much of a coffee drinker, I don't get why you would risk scalding your tongue and lose your taste buds just for a caffeine buzz. But I would eat anything else made with coffee: from candy to ice cream. I guess I like my caffeine sweet and creamy so this cake hits the spot.

I also like that this is a chiffon cake, where whipped egg whites are folded in to lighten the batter which results in the cake to have a light and fluffy texture. It's very similar to cakes eaten in Philippines. I followed the recipe as stated except used vanilla sugar. (I had some spent vanilla pods steeping in sugar for a few weeks now so decided to use this for the recipe.) I also had to whip more cream to frost the cake since my kids kept swiping them from the bowl :) I topped the cake with chocolate-covered espresso beans.Everyone loved the cake so I will be baking this again. I think this is a nice start to my new endeavor, don't you think?

Please check out the other Cappuccino Chiffon Cakes by my fellow members at The Cake Slice Bakers.