| Chocolate and Nut Chiffon Cake Recipe |
Ingredients |
A
- 110g egg whites
- 50g caster sugar
- 5g corn flour
B
- 40g egg yolks
- 30g water
- 30g vegetable oil
- 10g cocoa powder
- 40g plain flour
- 10g caster sugar
C
- 60g dark chocolate, chopped
- 15g walnuts, grounded
- 15g almonds, grounded
- 3g pistachios, grounded
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Direction
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- Using a k-beater, beat the egg whites until foamy.
- Then add in the caster sugar gradually and continue beating the egg whites till light and fluffy.
- Add in the corn flour and mix it slightly (do not over blend). Set the egg whites mixture aside.
- Pour all ingredients B into another mixing bowl and beat them evenly with a whisker.
- Add in one third of the egg whites mixture from Step 3 into the mixed up ingredients B and mix evenly.
- Then add in another half of the egg whites and continue folding in the egg whites until finish.
- Add in the chopped dark chocolate into the resulted batter. Stir the batter evenly but do not over stir.
- Pour the batter into a chiffon cake tin with the size of 18 cm.
- Sprinkle all the grounded nuts on top of the chiffon cake batter and bake in a preheated oven at temperature of 170°C for 40 minutes.
- After baking, turn off the heat but leave the cake in the oven for 5 minutes.
- Then remove the cake from oven and leave the cake to cool down before serving.
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