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.
[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 . 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.
I'm submitting this post to Best Recipes September Event - Chocolate hosted by Fion of Xuan Hom's Mom Kitchen Diary.