Moist and Soft Cocoa Chiffon Cake
- 4 Egg white (Large)
- 2 drops Lemon juice
- 40 grams A Sugar
- 5 grams A Cornstarch
- 3 B Egg yolk (Large)
- 35 grams B Sugar
- 50 ml Vegetable oil
- 90 ml Milk
- 65 grams C Cake flour
- 20 grams C Cocoa powder
- 1/2 tsp C Baking powder
- Whisk egg white and lemon juice in a bowl.
- Add the mixed together A ingredients in three separate amounts and beat until a soft peak forms.
- Please be careful not to over whisk.
- Place B in another bowl and mix over boiling water until white and thick and the sugar dissolves into the mixture.
- Mix it over heat.
- Then add a little vegetable oil and then milk alternately and whisk some more.
- Add the sifted C ingredients and mix with a whisk, making a large circle.
- Your batter should be ready for the next step once the flour disappears in the mixture, like in this picture.
- Now add 1/3 of meringue into this batter and mix with a whisk in a cutting motion.
- Then transfer this into the remaining meringue.
- Combine gently with a rubber spatula.
- Mix from the bottom of the bowl to the top.
- Do not knead.
- Please be quick.
- The cocoa powder makes it difficult to retain the tiny air bubbles in the meringue.
- Pour the batter into the chiffon cake pan - working from further away towards you.
- Doing so makes it more easy to spread the batter in the mold evenly.
- Tap the mold on the kitchen counter to release any bigger bubbles in the batter.
- Support with your hands so as not to spill the batter.
- Bake in a preheated 170C oven for about 40 minutes.
- Once it is baked, turn it over and allow to cool.
- As the cake cools slightly, cover with a plastic bag to prevent drying out.
- Remove from the pan once it has cooled completely.
- Run a palette knife around the cake between the cake and mold to remove.
- Once you have removed the outer mold, you can remove the base.
- Turn over the cake onto a plate and remove the inner base mold.
- Slice into desired size and serve with whipped cream.
egg, lemon juice, sugar, cornstarch, egg yolk, sugar, vegetable oil, milk, cake flour, cocoa, baking powder
Taken from cookpad.com/us/recipes/156673-moist-and-soft-cocoa-chiffon-cake (may not work)