Recipe Description
In this ‘Chocolate Chiffon 3 Ways’ series, this Chocolate Chiffon Cake recipe is chocolatey yet light and airy. Make this to impress your closed ones!
Recipe Ingredient
- 70g milk
- 5nos egg yolks
- 60g unsalted butter (melted)
- 2g vanilla essence
- 60g cake flour
- 25g dutch cocoa powder
- 2g baking powder
- Meringue
- 5nos egg whites
- 100g castor sugar
- 2g salt
- others : 18cm chiffon cake mold
Instructions
- In a mixing bowl, combine milk,, egg yolks, melted unsalted butter and vanilla essence. Mix well.
- Add in sifted cake flour, dutch cocoa powder and baking powder. Mix till no lumps of flour are visible and set aside.
- In another mixing bowl, use a hand mixer and whisk the egg whites till it starts to foam. Gradually add in the salt and castor sugar, whip till it forms a stiff peak.
- Incorporate 1/3 of the meringue into the egg flour mixture. Once the mixture is mixed well, fold in the rest of the meringue gently.
- Transfer over to the chiffon mold and bake at 170 deg C for 35-40 minutes.
- Once baked, place the chiffon upside down on a cooling rack. Let it cool completely before removing from the mold.
