Moist Chocolate Chiffon

The ones who followed my Instagram would already knew I have baked chocolate chiffon cake for the last weekend. I love chiffon cake alot! They are my favorite, soft and light texture. I could eat the whole cake by myself. Great with a cup of coffee or tea, just perfect for teatime. 

Moist Chocolate Chiffon Cake

• 1 cup sugar
• 1 cup cake flour
• 3/4 cup cocoa powder
• 2 tsps baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 4 egg yolks
• 1/2 cup canola oil
• 1/2 cup water
• 1 tsp vanilla essence

Meringue

• 6 egg whites
• 1/2 cup sugar

Oven : 170*C

{Print Recipe}

1. Combine the egg yolks, oil, vanilla essence and water in a measuring jug.
2. Sift the dry ingredients ( flour, sugar, cocoa powder, baking powder, baking soda and salt) together in a bowl. 

    3.  Mix the dry and wet ingredients together.

    4.  Whip the egg whites until foamy then gradually add in the sugar and whip to stiff peak.

    5.  Fold 1/3 of the meringue in the chocolate batter to lighten it, lastly fold in rest of the meringue in
         gently.
    6.  If you are using a chiffon pan, make sure u butter the pan first before pouring the batter in.
   

    7.  Bake at 170*C about 40 mins or check with a cake tester.

    8.  Turn it upside down when cooling.

As you can see how tall it rise! Just so soft like a pillow. 

What are you waiting for? Get your tools now! It only took me 30 mins to make this. 

To make it more tasty, eat with some whip cream.

* TIPS : Do not over fold you batter for too long, it takes out the bubbles each time you fold. The less bubbles in the batter, the less your chiffon will rise *

HAPPY BAKING!!