Moist Chocolate Chiffon Cake

 

Finally back to work, the 3 days leaves were very fruitful, spent all of times with my children, tired but happy lol. Just told my colleagues that I dun feel like coming back to work, nearly wanted to quit and stay at home :P

 

Posted this up quickly before I started to "sink" myself into the workflow, a lot of stuff to clear..... Hopefully I am able to pay your blog a visit soon.

 

 I saw many bloggers baked this cake and all of them were singing praises on it, I was so tempting to try it out. However, I have phobia on baking chiffon cake, my success rate is not 100% probably due to my sucking folding skill lol. Thus this was shelving aside until Joceline posted it up, that was my final draw hahaha....
 

I was greedy, I wanted the cake to be more chocolaty so I decided to add in some chocolate chips which causing so many holes, the cake looked so ugly lol. 

 

Recipe adapted from Butter, Flour & me.

Egg Yolk Batter :

4 eggs  (80g)

30g brown sugar

1/4 tsp fine salt

50g vegetable oil

50g milk

1 tsp vanilla extract (I used 1/2 tsp vanilla powder)

30g cocoa powder } cocoa powder mixed well with hot water

100g hot water}

100g cake flour

1/2 tsp baking powder

White Egg Meringue :

4 egg white (165g)

60g caster sugar

Egg Yolk Batter :
1. Add egg yolk, brown sugar and salt, mix well using a hand whisk.
2. Add in oil, whisk in clockwise and mix well. Add in milk, mix well.
3. Add in vanilla extract and chocolate paste, mix well.
4. Sift in flour and baking powder and mix well.


Egg White Meringue :
1. Place egg whites in another clean bowl, beat with high speed until you can see big bubbles. 
2. Gradually add in sugar and beat until soft peak.

** You can add in a few drops of lemon juice or white vinegar and beat until can see big bubbles then gradually add in sugar and beat till soft peak.

Mix Batter :
1. Fold 1/3 of the egg whites meringue into egg yolk batter, gently fold with a rubber spatula until just blended. 
2. Then pour the batter back to the balance 2/3 of egg whites meringue and fold until mixture is well blended.
3. Pour the batter evenly into the chiffon cake pan. Gently bang the pan on the table top to release air bubbles.
4. Bake in pre-heated oven at 165C for 45 mins.
5. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.


Verdict?
The cake is soft and moist, very chocolaty. At this moment, I am not regret for adding in the chocolate chips, although the cake might dun look pretty but taste really yummy.