Ingredients:
4 Egg yolks
40 gm. cocoa powder
130 ml. water
130 gm. sugar
1/4 tsp. salt
150 gm. cake flour
1 tsp. Baking powder
85 gm. Cornoil
4 Egg white
90 gm. Sugar
1/8 tsp. Cream of Tartar
Method:
(1) Sieve all dry ingredients together.
(2) Add egg yolks, water and sugar into dry ingredients ans stir till smooth.
(3) Add in cornoil and stir till smooth.
(4) Beat egg white with cream of tartar and slowly pour in the sugar till finish and beat for about 2 mins until stiff.
(5 Fold egg white with egg yolk mixture and pour into a 23 cm or 25 cm. chiffon cake pan.
(6) Bake at 175C for about 1 hour or till skewer comes out clean.
(7) Invert chiffon cake immediately onto a wire rack and let it cool before removing from pan.
(8) Slice and serve.
26 comments:
hey hey hey!
thank you for this chocolate chiffon cake recipe!! I will try it some day!
QIYUAN
Hi
Love yr blog, do u have simple plain chiffon cake recipe? Thanks.
Hi sally,
Just omit the pandan juice and replace it with water and replace coconut milk with fresh milk. Omit the green colouring and you'll have a plain chiffon cake.
rgds
Hi Lucy
I tried baking the choco chiffon cake today. My cake's final texture turned out to be like 'cotton' fine type of texture. Is this cake supposed to be like that?? I thought chiffon cake bought outside has got the kind of 'elastic' chewy type of texture which I liked.
Next, Lucy, I really want to try these two items which u hv baked. Hv requested for recipes fm u before but no news. Any chance ..
I want to try huat kueh and also yr strawberry cream cake (I hv already bought the strawberry paste) pending 'the master' 's help. Thanks.
My email: catherineake01@yahoo.com.sg
hi mscake,
I love to eat chocolat chiffon cake. Cotton texture?? I can't remember how the texture is.
As for the strawberry cream cake, I used optima flour recipe for 4 eggs which I've already posted, add in the strawberry paste then cream it with butter cream (already in my blog too).
rgds
Hi
My chocolate chiffon cake turn out hard and heavy. Is it because i cut down on the amount of sugar?
HI anonymous.
Yeah, maybe but I can tell you that if you cut down too much sugar, you will definitely not get the texture that i did.
rgds
Hi Lucy,
Need your advice badly. I've tried baking this cake for the first time just now. But it was a disaster for me cause the top part breaks up halfway and then it was burnt. but the middle part to bottom is still ok. quite nice after i threw away the top part.
Btw I am using Galloping Gourmet Perfection Aire oven. you know those kind which covers from the top. Is it because of that reason? i remembered my mum used to bake with it. but since she passed away, no one to guide me on it. do u have any idea how do i use it?
regards vivien
Hi aunty
I baked this cake earlier today. The top of the cake was smooth when I removed it from the oven but after inverting it to cool, it cracked deeply around the centre of the pan (just imagine a big hole in the centre of the cake!)What do you think went wrong?
Hi Mj,
how come got hole? Cracks are quite normal but not big holes.
Can you email me the photo?
rgds
Hi aunty
Oh dear, I gotto learn uploading the photo onto the computer b4 I can email the photo! I'm like a dinosaur in the technology jungle lah! Try to imagine this : from the top of the cake pan, the crack was so deep that in the words of my kids, they could almost see the bottom of the pan. It's almost like someone has scooped bits of cake from the centre where the stand is. Can u get my picture?
hi mj,
wow...your description scares me. Sounds like Jurassic park with dinosaurs.
Woah..that has never happen to me before in my 30 years of baking , so I don't know where you went wrong.
guess next time when i have my chiffon cake class, you should attend lah..
rgds
hi aunty
yeah lah, i guess gotto attend yr chiffon class to learn the proper techniques. Anyway, the cake was a little on the dense and heavy side too. Sigh! My sister and mum were looking forward to eating it tomorrow. I had similar problem when i baked the pandan chiffon too, so sad!
Hi Aunty yochana,
I tried this recipe today! Hehe, I like it so much! Soft, fluffy and nice! I cut down on the sugar, but still abit too sweet for me (maybe i dn't hv a sweet-tooth). will make this for my maternal granny again, and cut down on the sugar more.
But the surface of the cake abit too hard and the bottom of the cake (top, when inverted) is abit dense, any idea why? And the surface of the cake is crumbly is that normal?
Hope you can help me with these, thanks thanks!
Cheerios
Hi Carrie,
Keep overnight and see whether the surface is still hard. it could be due to overbaking.
Dense could be due to overmixing when your mix the egg white into the egg yolk mixture.
rgds
Hi Aunty Yochana,
I kept one cake overnight, and today the cake surface is dry and crumbly. Taste wise is still as yummy! hehe.
By the way, is it possible that I bake a chiffon cake in normal cake pan, and then use the cake as a base for those cream cakes?
Cheerios
yes carrie,
you can use it as a cake base,
rgds
Hehe, Thank you aunty yochana! Next time if I'm making any cream cake, I'll use this as the base!
Thank you so much for sharing this fab recipe!
Cheerios
Hi Aunty Yochana,
I have followed your recipe very closely and failed terribly. I baked at 170 deg C (my microwave oven has no 5 deg. intervals)for 1 hour. When I took the cake out of the oven, it looked OK. But, when i invert the pan, the bottom of the cake pan dropped a little. While cooling, the whole cake dropped out and landed on the cooling rack. The cake was flattened. When I cut the cake, it was very dense and tasted like 'kueh' instead of chiffon cake. The crust was also very hard. What could have gone wrong? Need your expert advice. Thank you very much!
Wai Kiet
Hi Wai Kiet
So sorry ,I don't use a microwave to bake my cake so I don't know what is wrong.
rgds
Hi Aunty Yochana,
Sorry I did not elaborate. The microwave oven works exactly as a conventional oven and I have baked a lot of other cakes (swiss roll, sponge cakes and butter cookies) without any problems. But, I have been unsuccessful with chiffon cakes, whether pandan or chocolate. Wondering whether it was due to my egg white beating as I have no idea when to stop beating. Any advice on this? Thanks a lot!
Wai Kiet
Hi Wai Kiet
Yes beating of egg white is very important for chiffon cake. Whisk the egg white till medium peak. Lift up your whisk n it should have a hook.
Your oven could be too small for baking chiffon cake.
rgds
Hi Aunty Yochana,
Thanks for your reply. When you say 'lifting the whisk, there should be a hook', do you mean to say that the egg white will stick to the whisk without dropping? I am very confused with 'soft peaks', 'medium peaks' and 'stiff peaks'. Would you mind to explain in simple terms? I really wish I could be successful in baking chiffon cakes. My oven capacity is 30 litres. Is it still too small?
Share with you something happy. I have followed your recipe to bake some chocolate and walnut cookies (I did not put in walnut as my son doesn't like nuts.) They turned out very crunchy and tasty and my son loved them very much. Thank you for the great recipe!
Cheerio!
Wai Kiet
Hi aunty yochana, I am intending to bake this but my cake baking technique hasnt been good.. Just wondering 1) do I grease the pan before pouring the batter in? and 2) how can I get a flat nice looking top? thank you so much!
hello aunty,
i tried this recipe today and it turned out marvellous! Thanks for such a lovely recipe combining both my favourite cakes. I couldn't wait for the cake to cool down completely and HAD to try it... even hubby says it is nice (he's not really a fan of chocolate cakes!)
AC
Can I replace water with milk (coconut or fresh milk)?
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