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.
wah very beautiful leh!!!!! looks really good!
ReplyDeleteEh Jess, You muz try this also. Its really super soft~ Kekeke ;)
ReplyDeleteWOW... very sui! This is nice cake.
ReplyDeleteThanks Jocelinelor for your kind words ;)
ReplyDeleteWow very neat looking ! How did u manage to unmould it so neatly without any of those crumbs !
ReplyDeleteHi Joyce,
ReplyDeleteI used a spatula to remove the cake from the sides & a sharp knife for the base :)
Wah, I like I like! 2 slices....wait no, 3 slices pls with my tea, heehee!
ReplyDeleteHoneybeesweets,
ReplyDeleteHahaha, you are so cute! Why not you have the whole cake la, then I got an excuse to bake somemore ;)
脱模脱得很漂亮：）
ReplyDelete鲸鱼,
ReplyDelete谢谢你 *^_^*
the cake look so PERFECT!!! (: i love it! chocolate rocks!
ReplyDeleteThis cake is beautifully bake. It looks so soft ...
ReplyDeleteThanks Yummykoh for your kind words ;)
ReplyDeleteJasmine,
ReplyDeleteHehehe, do try it out when you free, it is really very soft ;)
wow, another chiffon for me to try :)
ReplyDeletePeiHwa,
ReplyDeleteYup, please try, its ultra soft! Hehehe ;)
哦。。很美的组织，很湿润，我也想做一个。。
ReplyDelete茄子,
ReplyDelete期待你的戚风蛋糕 :)
Beautiful cake, looks so fluffy ^_^
ReplyDeleteneyeeloh,
ReplyDeleteThanks. This is a very soft chiffon. :)
my kids would love this flavour ^^
ReplyDelete美牙,
ReplyDeleteI guess kids love anything that are chocolate, do bake for them soon ;)
脱模得很美，干净利落，羡慕~~
ReplyDeletelove how neatly cut the sides are! mine always have chunks and pieces falling off from the sides -_-" looks chocolatey delicious!
ReplyDeleteBernice,
ReplyDelete谢谢你的赞赏 ;)
Jean,
ReplyDeleteNo worries about the ugly sides, what matters most is the taste ofvthe cake ;)
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!
ReplyDeleteCrustabakes,
ReplyDeleteOh, I do not have any milk at home, that's why I substitute it with whipping cream =)
This looks super...! I love anything with chocolate :D).
ReplyDeleteLove the flawless exterior look! Yummy!
ReplyDeleteCooking gallery,
ReplyDeleteDo try this out, I'm sure you will love it too :)
Jane,
ReplyDeleteThanks for your kind words :)
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?
ReplyDeleteLena,
ReplyDeleteI 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.
cat, what's the size of the tin you used? (:
ReplyDelete20cm :)
ReplyDelete