Saturday, July 12, 2014

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
  • 6 egg whites
  • 1/2 cup sugar

Oven : 170*C

  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
    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 *


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