Moist Chocolate Chiffon Cake Recipe

Bookmark and Share

Chocolate Chiffon Cake

Baking Overview

  • Oven Temperature : 180°C
  • Baking Time : 45 minutes
  • Mould Size : 9"

    • Ingredients

    Chiffon Cake

    A

  • 4 Egg Whites
  • ˝ tsp of Cream of Tartar
  • 120 g of Castor Sugar

    • B

  • 1 tbsp of Chocolate Emulco
  • 30 g of Cocoa Powder
  • 50 ml of Warm Water

    • C

  • 60 g of Castor Sugar
  • ˝ tsp of Salt
  • 100 g of Superfine Flour
  • ˝ tsp of Sodium Bicarbonate
  • ˝ tsp of Baking Powder

    • D

  • 50 ml of Cooking Oil
  • 1 tsp of Vanilla Essence
  • 4 Egg Yolks
  • 50 ml of Fresh Milk

    • Preparation

    1. Whisk ingredients A till stiff peaks form
    2. Mix ingredients B till well combined.
    3. Pour dry ingredients C into the big bowl. Mix thoroughly with an egg whisk. Gradually add in ingredients D and ingredients B, mix till well combined.
    4. Fold 1/3 of mixture from Step 1 into the egg yolk mixture, blend lightly. Then pour in the balance of 2/3 mixture. Blend in the mixture with a plastic spatula so as not to over-mix.
    5. Bake at 180C for about 35 minutes.

    More Recipes for Chiffon Cakes