cocoa chiffon cake

One of the reasons why I am reluctant to make chiffon cakes is just this. I made an Orange Chiffon cake last week. It was eaten so quickly, I made another one the very next day. That was gone too. But I was still craving for chiffon cakes.

Isn’t it terrible? What is it about chiffon cakes? I just adore them. And it does not even really matter which flavor too.

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ACK.

So this morning, I decided to just stop the arguments between my brain and my heart stomach and just do it.

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If you can’t beat ’em, then I guess it is best to just join ’em?

Heh.

Anyway, chocolate anything chiffon cakes are delicious! Especially if you use good cocoa. The flavor is just awesome!

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If you, too, are craving for some chiffon love, why not try baking this cake? Here are the step-by-step instructions.

Before you start making the cake, make sure all the ingredients are at room temperature.

In a mixing bowl, beat the yolks and sugar until the mixture turns light and fluffy.

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Add the oil and continue mixing. 

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Add the milk, and yes, continue mixing.

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Add the sifted dry ingredients in two batches and mix to combine. Set this aside.

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In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking.

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Gradually add the sugar, and keep whisking until stiff peaks form.

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Fold 1/3 of the egg white mixture into the egg yolk mixture. There is no need to be gentle at this stage.

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Fold the remaining egg white mixture into the yolk mixture (in 2 parts) gently.

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Pour the batter into an ungreased tube pan.

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Bake at 170°C for the time stated for your pan size. You will need to adjust the baking time because every oven is different. If the top gets too brown, place a piece of aluminium foil over the cake and continue baking.

Once baked, cool the cake upside down on a wire rack until it is completely cool. Unmold carefully and place on a serving dish.

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I cannot start to even describe how yummy this was. I guess if you are a chiffon cake fan like I am, well, you’ll be checking your pantry to see if you have all the ingredients to bake this! 🙂 

UP-COMING WORKSHOPS

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Date: Thursday 5 January 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE (1 PLACE LEFT)

Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 6 January 2017

Workshop: Hands-on Butter Cookies and Salted Egg Yolks Cookies Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies and Salted Egg Yolk Cookies Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 20 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Cocoa Chiffon Cake
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For 18cm tube pan
  1. 4 large egg yolks, at room temperature
  2. 96g caster sugar
  3. 68ml canola oil
  4. 104ml fresh milk
  5. 24g Dutch-processed cocoa powder
  6. 128g cake flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 4 large egg whites, at room temperature
  10. 72g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 large egg yolks, at room temperature
  2. 120g caster sugar
  3. 85ml canola oil
  4. 130ml fresh milk
  5. 30g Dutch-processed cocoa powder
  6. 160g cake flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 5 large egg whites, at room temperature
  10. 90g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 large egg yolks, at room temperature
  2. 144g caster sugar
  3. 105ml canola oil
  4. 156ml fresh milk
  5. 36g Dutch-processed cocoa powder
  6. 192g cake flour
  7. 3/4 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 6 large egg whites, at room temperature
  10. 108g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 large egg yolks, at room temperature
  2. 168g caster sugar
  3. 119ml canola oil
  4. 182ml fresh milk
  5. 42g Dutch-processed cocoa powder
  6. 224g cake flour
  7. 3/4 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 7 large egg whites, at room temperature
  10. 126g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 65 minutes
Instructions
  1. Before you start making the cake, make sure all the ingredients are at room temperature.
  2. In a mixing bowl, beat the yolks and sugar until the mixture turns light and fluffy.
  3. Add the oil and continue mixing. Add the milk, and continue mixing.
  4. Add the sifted dry ingredients in two batches and mix to combine. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking.
  6. Gradually add the sugar, and keep whisking until stiff peaks form.
  7. Fold 1/3 of the egg white mixture into the egg yolk mixture. There is no need to be gentle at this stage.
  8. Fold the remaining egg white mixture into the yolk mixture (in 2 parts) gently.
  9. Pour the batter into an ungreased tube pan.
  10. Bake at 170°C for the time stated for your pan size. You will need to adjust the baking time because every oven is different. If the top gets too brown, place a piece of aluminium foil over the cake and continue baking.
  11. Once baked, cool the cake upside down on a wire rack until it is completely cool. Unmold carefully and place on a serving dish.
Notes
  1. I use 65g eggs for all my bakes unless otherwise stated.
  2. I used Valrhona cocoa powder to bake this cake.
  3. Baking times may vary, depending on your oven.
Adapted from jothetartqueen
Adapted from jothetartqueen
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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