| Cocoa Chiffon Cake Recipe |
Ingredients |
A
- 1 tbsp Hershey's cocoa powder
- 20ml hot water
- 2 egg yolks
- 20g caster sugar
- 20ml corn oil
- 40g self-raising flour, sifted
B
- 2 egg whites
- ¼ tsp cream of tartar
- 50g caster sugar
|
Direction
|
- Mix Hershey's cocoa powder into hot water and stir the chocolate mixture evenly until the cocoa powder is fully dissolved. Set aside and let the mixture cool down.
- Place egg yolks and caster sugar in a medium mixing bowl and beat using k-beater until the
sugar is dissolved and mixture become creamy.
- Add the cocoa mixture and corn oil into the mixture and stir evenly.
- Fold in the sifted flour and continue to blend the batter evenly. Set the mixture aside.
- In another large mixing bowl, beat the egg whites with cream of tarter until
lightly foamed.
- Slowly add in caster sugar and continue to beat until soft peaks are formed.
- Fold the egg whites batter into mixture from Step 4 and blend evenly.
- Pour the chiffon cake batter into cake of size 16 cm and bake in preheated oven at temperature of 170°C for about 30 minutes.
- After the cake is baked, turn off the oven and leave the cake in the oven for 5 minutes first.
- Then proceed to remove the cake from oven and cake tin before leaving the chiffon cake to cool.
- Proceed to serve.
|
|