Friday, March 18, 2011

巧克力戚风蛋糕



Chocolate Chiffon Cake ~
巧克力戚风蛋糕
(Recipe adapted & modified from The First Book of Baking for Beginners by Carol)

Ingredients

(A)
115g Whipping cream
30g vegetable oil
60g plain flour
20g cocoa powder
1 whole egg
5 egg yolks
20g sugar

(B)
5 egg whites
60g sugar

Method
1. In a saucepan, mix whipping cream, oil & sugar together until boil.
2. Add sifted flour & cocoa powder into (1). Stir well.
Remove the saucepan from stove when the mixture combined into a soft dough & does not stick to the pan.
3. Let the mixture (2) cool down. Add in egg & egg yolks slowly till combined.
4. In another bowl, whisk the egg whites till frothy. Add sugar gradually & beat till stiff.
5. Fold in 1/3 of the whites into the yolk mixture till well incorporated.
6. Pour in the remaining egg whites & fold gently till well combined.
7. Pour into chiffon mould & bake @ 180 deg C for 40mins.
8. Immediately invert it after removal from oven. Leave to cool
.



36 comments:

CaThY said...

wah very beautiful leh!!!!! looks really good!

CaThY said...

Eh Jess, You muz try this also. Its really super soft~ Kekeke ;)

CaThY said...

WOW... very sui! This is nice cake.

CaThY said...

Thanks Jocelinelor for your kind words ;)

CaThY said...

Wow very neat looking ! How did u manage to unmould it so neatly without any of those crumbs !

CaThY said...

Hi Joyce,
I used a spatula to remove the cake from the sides & a sharp knife for the base :)

CaThY said...

Wah, I like I like! 2 slices....wait no, 3 slices pls with my tea, heehee!

CaThY said...

Honeybeesweets,
Hahaha, you are so cute! Why not you have the whole cake la, then I got an excuse to bake somemore ;)

CaThY said...

脱模脱得很漂亮:)

CaThY said...

鲸鱼,
谢谢你 *^_^*

CaThY said...

the cake look so PERFECT!!! (: i love it! chocolate rocks!

CaThY said...

This cake is beautifully bake. It looks so soft ...

CaThY said...

Thanks Yummykoh for your kind words ;)

CaThY said...

Jasmine,
Hehehe, do try it out when you free, it is really very soft ;)

CaThY said...

wow, another chiffon for me to try :)

CaThY said...

PeiHwa,
Yup, please try, its ultra soft! Hehehe ;)

CaThY said...

哦。。很美的组织,很湿润,我也想做一个。。

CaThY said...

茄子,
期待你的戚风蛋糕 :)

CaThY said...

Beautiful cake, looks so fluffy ^_^

CaThY said...

neyeeloh,
Thanks. This is a very soft chiffon. :)

CaThY said...

my kids would love this flavour ^^

CaThY said...

美牙,
I guess kids love anything that are chocolate, do bake for them soon ;)

CaThY said...

脱模得很美,干净利落,羡慕~~

CaThY said...

love how neatly cut the sides are! mine always have chunks and pieces falling off from the sides -_-" looks chocolatey delicious!

CaThY said...

Bernice,
谢谢你的赞赏 ;)

CaThY said...

Jean,
No worries about the ugly sides, what matters most is the taste ofvthe cake ;)

CaThY said...

I have never attempted chiffon with whipping cream as one of its ingredients. I bet it must have made this chiffon all the more soft and fluffy!

CaThY said...

Crustabakes,
Oh, I do not have any milk at home, that's why I substitute it with whipping cream =)

CaThY said...

This looks super...! I love anything with chocolate :D).

CaThY said...

Love the flawless exterior look! Yummy!

CaThY said...

Cooking gallery,
Do try this out, I'm sure you will love it too :)

CaThY said...

Jane,
Thanks for your kind words :)

CaThY said...

you got a new format here! your chiffon looks very nice and it's quite rare for me to see whipping cream used in chiffon . does it give a very fluffy texture?

CaThY said...

Lena,
I used whipping cream because I do not have milk at home. Hehehe, I'm not sure if the fluffy texture is due to the cream. What I can say is this chiffon is extremely soft (that's what the author claimed as well- original recipe calls for milk) & light.

jasminelim said...

cat, what's the size of the tin you used? (:

cathysjoy said...

20cm :)

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