Tuesday, March 27, 2012

Chocolate Chiffon Cake

Oh! I did Chiffon again last night. This time round, I used Valrhona Chocolate powder. It's upon Max request for Chocolate flavor. So, I did it. 

 Ingredient A
  • 5 Egg yolk
  • 90ml Corn oil
  • 50 grams Castor Sugar
  • 115grams Cake flour
  • 70ml Water
  • 25 grams Chocolate Powder (I used Valrhona Brand)
  • 1/2 tsp Baking powde

Ingredient B

  • 5 Egg Whites
  • 90 grams Castor Sugar
  • 1/8 tsp Cream of tartar

  1. Combine Cake flour, Chocolate Powder & baking powder. Sift. 
  2. In a bowl, combine egg yolks, oil, water and sugar. Mix well.
  3. Add in cake flour into the mixture. Mix well. Set the batter aside.
  4. Preheat your oven at 180 Degree. 
  5. Egg whites into a clean bowl, beat on low speed until it froths. Add in cream of tartar and continue to beat at high speed until soft peaks.
  6. Put in sugar at 3 intervals and beat until stiff peaks. Lift up beaters. Check if your egg whites is stiff enough.
  7. Put in 1/3 of egg whites into the batter bowl. Fold the egg whites into the batter. Repeat another time.Please always remember that it must be in folding method.
  8. You should have left with 1/3 egg whites on your mixing bowl. Pour the whole of batter onto remaining egg whites and fold well.
  9. Pour the batter into a 22cm (I used 21cm. But 22cm is the ideal size) ungreased clean tube pan. Lightly shake it left and right to level cake.
  10. Straight to the oven, bake it at 180 degree for 45 minutes.
  11. Invert pan immediately after removing from oven. Leave cake to cool down. 
  12. Overturn the cake, remove cake from pan. Cut the cake using sharp knife and serve. 
I used more sugar compared to Orange Chiffon. Because the Chocolate Powder itself is bitter. And for this time, the cake is more moist because the oil has increased.

I just love the taste of the Chocolate :)


  1. hi, cake flour isit superfine flour ?