Though I previously mentioned that I would not be baking a chiffon cake in the next few weeks, I still could not resist baking one when I see a lot of eggs at home. XD Since I have all the essential ingredients at home and did not feel like buying additional ingredients (I still have leftover coconut juice from my Pandan Chiffon Cake =.=”), I decided to bake a Chocolate Chiffon Cake this time!
Recipe with Pictures
Makes one chiffon cake (20 cm chiffon tin)
Ingredient list:
For the Egg Yolk Batter:
- 80g of egg yolks (about 5 eggs, weighing about 65g each)
- 30g of caster sugar
- 100ml of milk
- 3 tsp of cocca powder
- 115g of cake flour
- 1/2 tsp of baking powder
- 60ml of vegetable oil (I used canola oil)
For the Meringue:
- 210g of egg whites (about 5 eggs, weighing about 65g each)
- 80g of caster sugar
My Oven Settings:
150°C; top and bottom heat; about 45 minutes, then reduce the temperature to 140°C and continue to bake for another 15 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
1. Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, stir continuously until all the sugar has dissolved and the mixture becomes lighter in colour.
2. Dissolve the cocoa powder in the milk.
3. Add 1/3 of the milk into the egg yolk batter. Then sift in 1/3 of the flour and all the baking powder. Mix well.
4. Repeat Step 3 till all the milk and flour have been added and mixed well. Ensure that there are no pockets of flour in the batter.
5. Stir in oil then set aside.
6. Beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.
7. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
8. Fold the remaining meringue into the egg yolk batter in two batches till well combined.
9. Pour into a ungreased chiffon pan when done and drop the pan two to three times from about 10 cm high to remove any large air pockets.
10. Bake in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
11. When your cake is done, remove it from the oven and invert it immediately until it cools.
12. Unmold the cake from the pan.
Recipe Only
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Makes one chiffon cake (20 cm chiffon tin)
Ingredient list:
For the Egg Yolk Batter:
- 80g of egg yolks (about 5 eggs, weighing about 65g each)
- 30g of caster sugar
- 100ml of milk
- 3 tsp of cocca powder
- 115g of cake flour
- 1/2 tsp of baking powder
- 60ml of vegetable oil (I used canola oil)
For the Meringue:
- 210g of egg whites (about 5 eggs, weighing about 65g each)
- 80g of caster sugar
My Oven Settings:
150°C; top and bottom heat; about 45 minutes, then reduce the temperature to 140°C and continue to bake for another 15 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
- Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, stir continuously until all the sugar has dissolved and the mixture becomes lighter in colour.
- Dissolve the cocoa powder in the milk.
- Add 1/3 of the milk into the egg yolk batter. Then sift in 1/3 of the flour and all the baking powder. Mix well.
- Repeat Step 3 till all the milk and flour have been added and mixed well. Ensure that there are no pockets of flour in the batter.
- Stir in oil then set aside.
- Beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.
- Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
- Fold the remaining meringue into the egg yolk batter in two batches till well combined.
- Pour into a ungreased chiffon pan when done and drop the pan two to three times from about 10 cm high to remove any large air pockets.
- Bake in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
- When your cake is done, remove it from the oven and invert it immediately until it cools.
- Unmold the cake from the pan.
Comments:
My mum finds this cake a bit dry as compared to my other chiffon cakes. I think this is because of the additional cocca powder that is in this cake. Nonetheless, it is a chocolate cake and as such, I still love it. Haha.
Recipe Source: Adapted from Coffee Chiffon Cake
