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Thursday, September 18, 2014

Chocolate Chiffon Cake

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.
[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.
  1. Mix egg yolks, sugar, salt and rum with a hand whisk until well combined.
  2. Stir cocoa powder in warmed corn oil until dissolved and pour into [1].  Drizzle in warm water and use whisk to combine well.
  3. Sieve flour, baking soda and baking powder into egg yolk mixture.  Stir until well combined.  Set aside.
  4. 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.
  5. Pour 1/2 meringue into egg yolk mixture and blend well.
  6. Pour batter into remaining egg whites and fold until well mixed.
  7. Pour into chiffon pan, shake a little to smooth the cake surface. Tap pan several times on table top to release trapped air bubbles.
  8. Bake in preheated oven at 170 degrees C [lowest rack for small oven] for 40-45 minutes [I baked mine for 40 minutes].
  9. 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.


Ann Low said...

Good morning Kimmy, Your chocolate chiffon looks really soft and cottony. Love it!

Madeline said...

Gd morning Kimmy. Luv chocolate cake will try yr recipe. Am trying out yr chicken vindaloo today, hope it turn out well.

Fion@轩宏妈 said...

Your chocolate chiffon so soft and fluffy,guest i missed the chiffon now,will bake one this night...hahahaha
Thanks for sharing with Best Recipes^^

Luv Sweet and Savory said...

Kimmy, I see your chocolate chiffon very spongy & soft .. and definitely great with a cup of hot drink ^-^!

Kimmy said...

Hi Ann, it's a good chiffon. My hubby says it's nice.

Kimmy said...

Hi Madeline, this one is quite simple. Let the curry rest for several hours or serve the next day, it is good. You can reheat this curry several times, it is okay and looks good too.

Kimmy said...

Hi Fion, one thing good about us who loves cooking and baking, the family gets to eat good and fresh food.

Kimmy said...

Hi Karen, we had these cakes with coffee and tea. I had 3 in one go while my hubby ate 1/2 the cake,lol...Must be good to him.

Cheryl - Bakingtaitai said...

Kimmy, nice and fluffy chocolate chiffon cake you have made. I have only baked chiffon cake once last year, each time I see chiffon cake, I feel like baking one but there are simply too many other bakes at the top of my to-bake list...

Kimmy said...

Hi Cheryl, I can understand this very well cos' I'm facing this same dilemma. Simply too many, many recipes to try. God is great to give us all this wonderful options yet many people still stick to doing the same thing so often. Looking at the number of postings we made shows that there are so many varieties that we have enjoyed.'Hehehe!

Phong Hong said...

Kimmy, I can never resist chiffon cakes. Especially chocolate flavor!

Kimmy said...

Hi Phong Hong, looks like you are away for awhile. Welcome back. My hubby says this chiffon is good. I kept several slices in the fridge for a few days. It remains good. There are so many lovely recipes using chocolate in the event but many are from Chinese blogs, I need time to read through before trying them.

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