Fluffy Chocolate Chiffon Cake
How to make a Chocolate Chiffon Cake that melts in your mouth. This does not shrink even when it’s cooled down.
Here’s what you’ll need:
1/2 cup hot oil (125ml)
3/4 cup pure cocoa powder (65g)
1/2 cup sugar (100g)
3/4 cup milk (190ml)
2 tsp vanilla (10ml)
8 egg yolks
1 and 3/4 cup cake flour(175g)
1 tbsp baking powder (10g)
1 tsp salt (5g)
8 egg whites
2 tsp of lemon juice
3/4 cup sugar (150g)
You can half this recipe too:
1/4 cup hot oil (60ml)
1/3 cup pure cocoa powder (30g)
1/3 cup sugar (65g)
1/3 cup milk (80ml)
1 tsp vanilla (5ml)
4 egg yolks
1 cup cake flour(100g)
1 and 1/2 tsp baking powder (7g)
1/2 tsp salt (3g)
4egg whites
1 tsp of lemon juice
1/3 cup sugar (65g)
-I used large eggs in this recipe. 55-60 grams each with shell.
If cake flour is not available in your region, you can make your own easy peasy
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#ChocolateChiffonCake
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0:00 Introduction
1:08 Add the yolks.
2:21 Meanwhile, let’s whip at medium speed 8 egg whites
2:33 Gradually add 3/4 cup sugar (150g)
3:08 Add the egg whites in three additon. First is to loosen the base mixture.
3:45 Fold until you achieve a homogeneous mixture.
3:56 Gently pour the batter to a 9×9 inches square pan lined with parchment paper.
4:09 Run a skewer and tap to eliminate excess bubbles.
Recipe Video:
