Recipes

Introduction

Chocolate Chiffon Cake is a very light cake because it is made of vegetable oil instead of butter.  This cake is soft and moist and it has a fluffy texture.

It is also called “Angel’s Cake.”

If you try this chocolate chiffon cake, I don’t doubt that it will be your new favourite cake!  You can see how delicious it is and how much I enjoy making it from the picture above (I made this one recently for a birthday party and it went down a treat)!

 Ingredients & Instructions

• 3 Yellow Egg yolks (used large eggs)
• 40g Sugar
• 50ml Vegetable oil
• 50ml Water
• 15g Cocoa powder
• 80g Cake flour/Plain flour
• 1 tsp Baking powder
• 4 Egg whites
• 50g Sugar

1. Place egg yolks and whites in two separate bowls.
2. In a large bowl, beat egg yolks lightly with a hand whisk. Add two bites of sugar (40g) and stir at high speed until pale yellow, followed by vegetable oil and water (add little by little).
3. Combine flour, cocoa powder, and baking powder together.
4. Whisk egg whites at high speed until foamy. Then, gradually add in three bites sugar (50g) until stiff peak is created
5. Lastly, fold egg whites into yolk mixture in 3 bundles until well combined.

* Caution: To ensure bubbles don’t sink, mix to be lifted from the bottom

7. Pour batter into an 18cm chiffon pan and gently tap pan on tabletop to get rid of any trapped bubbles.
8. Bake in preheated oven at 170 °C for about 40 minutes.
9. Invert cake pan immediately and let cake cool down completely after baked (2 to 3 hours).
10. Separate cake from pan.
11. Enjoy!