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.

Ingredient

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

Method

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)