I hope you aren't getting tired of seeing one chiffon cake following another shortly after. I'm in the process of experimenting with various recipes in search for my perfect chiffon formula and hence this may probably go on for some time, heh. Well, I'm glad that I finally get to make a chocolate chiffon cake. It wasn't one of the flavours on the top of my list but chocolate has always been my favourite dessert flavour, just haven't had it in chiffons as yet.
It's the 7th day of Chinese New Year. It's amazing how time flies, soon, the very special day will come when I will turn a year older, yet again. This just reminds me to really treasure the people and things around me. Instead of grumbling non-stop about the sad, bad and ugly, why not rejoice in what I already have and will have in time to come. There's so much to be happy about, so much to smile for.
For one, eating chocolate gets me smiling. Having a slice of cake makes me happy too. It's simple, yet very pleasurable. And this chocolate chiffon cake is a combination of both chocolate and cake, made using very little flour and oil. Hence, I can go on having one slice after another without feeling that I went overboard in my sweet indulgence.
After experimenting with a couple of recipes, some using cream of tartar and baking powder, some with corn flour, some using less eggs, some more, I've finally found my favourite recipe thus far. I doubt this is cast-in-stone kind of conclusive, but I'm pretty happy with what I already have now and am planning to stick to this unless convinced otherwise. I love my chiffon cakes soft, moist, slightly sweet and extremely light. This recipe fits my bill, and I hope you'll like it too :).
Chocolate Chiffon Cake
Ingredients:
(A)
50g cake flour
30g cocoa powder
5 egg yolks
20g castor sugar
70g water
60g vegetable oil
(B)
5 egg whites
90g castor sugar
10g corn flour
Preparation:
1. Preheat oven to 160 degrees Celsius. Combine egg yolks and sugar in a medium bowl and mix well. Add water and oil and mix till incorporated. Add in flour and cocoa powder. Blend well and set aside.
2. Combine sugar and corn flour. Beat the egg whites till foamy. Gradually add half the sugar and corn flour and continue beating for a few minutes. Add the remaining sugar and corn flour and beat till stiff peak form.
3. Spoon out one-third of the meringe and gradually fold into the egg yolk mixture, taking care not to deflate the egg whites too much. When it's well-blended, pour the mixture into the remaining meringue and fold in gently, making sure that all the egg whites are incorporated into the mixture.
4. Pour the batter into an ungreased chiffon cake pan. Bake for 45-50 minutes before removing from the oven and turning it upside down to cool. Slice and serve.
Yields a 21 cm tube chiffon cake.
Looks good lei...thou I don't often eat choco cake..maybe i shd try this...
ReplyDeleteU using the duck brand chiffon tin? able to get a brown crust?
Irene,
ReplyDeleteDo try it! My family loves this :). I'm not too sure what brand this chiffon tin is from, but it's the silver one I got from Phoon Huat. The brown crust shows prominently when I leave it in the ove for around 50 minutes. 45 minutes gives me a light brown crust. Hope this helps!
will try...the unmoulding part is rather tricky too. How long you leave the cake to cool before removing from mould?
ReplyDelete: )
Unmoulding can be a little unsettling. Just make sure you use a very thin blade knife to do so. I normally leave it to cool for about an hour or two. But I unmoulded the chocolate chiffon after around 30 minutes and it worked fine for me :).
ReplyDeleteHi Allie, good to see you experimenting with another chiffon cake recipe. This looks a little bit like Keiko's recipe but not quite... :) I have come across a recipe which uses a combination of cocoa powder and melted dark chocolate - but cake is a bit dense. Have you exprimented with chiffon cakes with fillings?... those are tricky.
ReplyDeleteShirley,
ReplyDeleteYes you're right. The combination of cocoa powder and melted dark chocolate makes the cake more dense and rich. To me, I feel it's a rather different experience altogether. I've tried making a Lychee Almond Chiffon and that was pretty tricky as the lychees need to be cut into really small pieces and be fully-drained before using. My first try was quite a disaster as my cake sunk in, but the second try turned out fine!
Allie,
ReplyDeleteI have a choc chiffon recipe to share with you since u like choc chiffon. I'll blog it as soon as I bake it. cheers!
Honey boy,
ReplyDeleteSure! Look forward to seeing it up on your blog!
This cake is the best! I have tried making this and the measurement and the flavor is very precise. I was a hit with my daughter. I really appreciate it. It also went well with a hot cup of coffee. Hope my sister can add this to her espresso reviews column. Thanks again.
ReplyDeleteI made before few times using this recipe, it is fantastic!!
ReplyDeleteIf I do not have cake flour, self raising flour ok ?
ReplyDelete