Sunday, July 12, 2009

Moist Chocolate Chiffon Cake

On monday my colleague was cutting a chocolate chiffon cake that she bought from JB-Lavender Cakeshop. The texture & rich chocolate colour look so tempting that i asked for a slice (so greedy), to satisfy my desire. How to resist the chocolate temptation ...

So I decided to Do It Myself. I'm satisfied & happy with my very own bake of the Chocolate Chiffon Cake. Soft in texture, rich in chocolate colour & taste is good.
220g castor sugar (divide into 160g and 60g)
140g plain flour (sifted)
50g Valrhona cocoa powder
10g baking powder (sifted)
5g baking soda (sifted)
1/4tsp salt
60g egg yolks (abt 4 yolks)
250g egg whites (abt 7 whites)
115g canola oil
1/2 cup hot water
1tsp vanilla essence

  1. In a bowl put in flour, baking powder, baking soda & 160g sugar give it a good mix using the hand mixer
  2. Add in yolks, oil, water, cocoa powder & vanilla and mix well till all incorporate together
  3. In a separate bowl whisk the egg whites until it reach soft peaks
  4. Add in the remaining 60g sugar gradually and whisk till firm peaks (remember don't over beat)
  5. Take out 1/4 of the meringue slowly fold into the egg yolk mixture till well combine
  6. Finally add in the remaining meringue and mix well
  7. Pour mixture into an ungreased chiffon tin and bake for about 45-50 mins at 180c (bake at the lower rack)


npm said...

love this chiffon, looks very nice. perhaps i'll try it one day.

Art of Eating said...

Thanks npm for dropping by.

Give it a try ! is worth it. Me & my mom eat it with ice cream. (for a moment, we thought is brownie) Yum...