Chocolate Chiffon Cake ~ TastelLoutis cooking

Thứ Tư, 17 tháng 9, 2014

Chocolate Chiffon Cake

Unknown Best Recipes, Chiffon Cakes No comments

A very basic simple chocolate chiffon cake adapted from Florence [Do What I Like]. The original recipe is baked in baking tin as a cake base for Black Forest Cake. As I like baking 'no frills' cakes, I bake it using the chiffon pan. I could remove this cake with bare hand. But I don't know the reason why it cracked.

Verdict - spongy, soft, moist and fragrant chocolate chiffon cake. The texture is very good.

Ingredients

[use 19 cm/7 1/2 inch tube pan]

4 egg yolks

40 gm castor sugar

1/4 tsp salt

2 tsp rum or kirsch [I used Rum]

25 gm cocoa powder

85 ml warm corn oil

135 ml warm water

125 gm cake flour

1/2 tsp baking powder

1/2 tsp baking soda*

4 egg whites

1/2 tsp cream of tartar

50 gm castor sugar

* Notes - baking soda is alkaline in nature. It is used in most chocolate cakes to act as a leavening agent and to neutralise acidic nature of chocolate/cocoa powder and to give it a darker colour.

Mix egg yolks, sugar, salt and rum with a hand whisk until well combined.
Stir cocoa powder in warmed corn oil until dissolved and pour into [1]. Drizzle in warm water and use whisk to combine well.
Sieve flour, baking soda and baking powder into egg yolk mixture. Stir until well combined. Set aside.
In a clean bowl, whisk egg whites until frothy, add in cream of tartar, continue to whisk egg whites. Gradually add in sugar in 3 batches and whisk until stiff peaks formed.
Pour 1/2 meringue into egg yolk mixture and blend well.
Pour batter into remaining egg whites and fold until well mixed.
Pour into chiffon pan, shake a little to smooth the cake surface. Tap pan several times on table top to release trapped air bubbles.
Bake in preheated oven at 170 degrees C [lowest rack for small oven] for 40-45 minutes [I baked mine for 40 minutes].
Remove and invert pan to cool before dislodging. Slice to serve.