Saturday, 1 June 2019

Chocolate Chiffon Cake | Recipe

Chocolate Chiffon Cake | Recipe
3 egg yolks,
30g of sugar,
1 tsp of vanilla extract,
50ml of milk,
25ml of oil,
50g of cake flour,
15g of cocoa powder,
1 tsp of baking powder,

3 egg whites,
40g of sugar,

130ml of whipping cream,
2 tbsp of sugar

1. Whisk together the egg yolks, sugar and vanilla extract until nice and thick.
2. Gradually whisk in the milk and oil until smooth.
3. Add in the cake flour, cocoa powder and baking powder and mix until just combined.
4. In a separate large bowl, whisk together the egg whites and sugar until soft peaks form.
5. Gradually fold in the egg whites a little at a time until no streaks remain.
6. Pour batter into a 15x7.5cm chiffon cake pan. Use a skewer to swirl through the batter to remove any large air bubbles.
7. Bake at 170c for 40 minutes. Once baked, let the cake cool upside down on a tall bottle (i.e. wine bottle) to prevent shrinkage.
8. Whilst cooling, whip the cream and the sugar into light and pillowy soft peaks.
9. Once cooled, flip cake out onto a large plate. Dollop the cream and smear on top.
Decorate with additional cocoa powder.
10. Refrigerate the cake for 3-5 hours before serving to firm up the cream, or serve as is without the cream.

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