Monday, 9 May 2011

Chocolate Chiffon Cake




 chiffon cake is a foam cake that gets most of its leavening from beaten egg whites, much like an angel food cake. 


Chocolate Chiffon Cake
3 egg yolks
15g sugar
20g vegetable oil
30ml milk
35g cake flour
20g cocoa powder
3 egg whites
1/2 tsp lemon juice (omitted)
35g sugar


Method
1. Whisk egg yolks and sugar until the sugar dissolves.
2. Add in vegetable oil and whisk until well-mixed.
3. Sift cake flour and cocoa powder together. Add in, alternating with milk, in 2 batches. Whisk until batter is smooth and set aside.
4. In another bowl, whisk egg whites until foamy, then add in lemon juice and sugar (in 2 batches) and continue whisking until stiff peak form.
5. Fold in 1/3 of the egg white into the egg yolk batter (in step 3), then pour the batter into the remaining 2/3 egg white. Fold gently until well-mixed.
6. Pour the batter into a baking tin lined and greased at the base. Give the tin a few slight bangs on the table to knock out air in the batter. Bake in preheated oven at 180 deg C for 25 minutes
7. Remove from oven and invert the tin immediately onto a cooling rack. unmould after the cake has completely cooled.

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