Chocolate Chiffon Cake

Hello Bakers! Have you been enjoying your Summer vacation? I'm going to give you a recipe that will make your vacation even more wonderful. I prepared a delectable chocolate chiffon cake for you. The chocolate chiffon cake is different from the sponge cake; sponge cake is mostly considered dry and is difficult to eat this cake on its own. However, chiffon cakes are moist and light! One baking fact about separate chiffon cakes from sponge cakes is that the eggs are separated and the egg whites are whipped until stiff. Additionally, the mixture is then added to the egg yolk batter carefully and gently without over mixing. Can't wait? Right? With so much being said, let's get baking!

Ingredients

1. Eggs yolks 5x

2. Egg whites 5x

3. Granulated sugar 80g

4. Room temperature unsalted butter 60g

5. Milk 100g

6. Cocoa powder 10g

7. Sugar powder (decoration)

Methods

1. Add butter into a bowl and heat it at about 55 degrees celsius.

2. After the butter is melted, add in egg yolks, milk, and coca powder into it. Mix well.

3. After you have created the mixture (look at the image above), add in flour and mix well.

4. In another bowl and with a clean beater, beat egg whites and white sugar on high speed until stiff peaks form.

5. Fold the mixture gently into egg yolk mixture. DO NOT over-mix.

6. Put the mixture into cupcake cups and bake them at 190 degree celsius for 18 minutes.

7. After the cakes are baked, spread some sugar powder for decoration.

8. You are done!!

This recipe does take time to practice. But! Do not give up! Just remember not to over-mix and do all the steps quickly and gently. I hope you enjoy!

#chocolate #cake