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.
ACK.
So this morning, I decided to just stop the arguments between my brain and my heart stomach and just do it.
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!
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.
Add the oil and continue mixing.
Add the milk, and yes, continue mixing.
Add the sifted dry ingredients in two batches and mix to combine. Set this aside.
In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking.
Gradually add the sugar, and keep whisking until stiff peaks form.
Fold 1/3 of the egg white mixture into the egg yolk mixture. There is no need to be gentle at this stage.
Fold the remaining egg white mixture into the yolk mixture (in 2 parts) gently.
Pour the batter into an ungreased tube pan.
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.
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! 🙂
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Date: Thursday 5 January 2017
Workshop: Hands-on Chiffon Cakes Workshop
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Date: Saturday 18 February 2017
Workshop: Hands-on Chiffon Cakes Workshop
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*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!
- 4 large egg yolks, at room temperature
- 96g caster sugar
- 68ml canola oil
- 104ml fresh milk
- 24g Dutch-processed cocoa powder
- 128g cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large egg whites, at room temperature
- 72g caster sugar
- 1/4 teaspoon cream of tartar
- Baking Time: 35 minutes
- 5 large egg yolks, at room temperature
- 120g caster sugar
- 85ml canola oil
- 130ml fresh milk
- 30g Dutch-processed cocoa powder
- 160g cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large egg whites, at room temperature
- 90g caster sugar
- 1/4 teaspoon cream of tartar
- Baking Time: 45 minutes
- 6 large egg yolks, at room temperature
- 144g caster sugar
- 105ml canola oil
- 156ml fresh milk
- 36g Dutch-processed cocoa powder
- 192g cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large egg whites, at room temperature
- 108g caster sugar
- 1/2 teaspoon cream of tartar
- Baking Time: 55 minutes
- 7 large egg yolks, at room temperature
- 168g caster sugar
- 119ml canola oil
- 182ml fresh milk
- 42g Dutch-processed cocoa powder
- 224g cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 7 large egg whites, at room temperature
- 126g caster sugar
- 1/2 teaspoon cream of tartar
- Baking Time: 65 minutes
- 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.
- Add the oil and continue mixing. Add the milk, and continue mixing.
- Add the sifted dry ingredients in two batches and mix to combine. Set this aside.
- In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking.
- Gradually add the sugar, and keep whisking until stiff peaks form.
- Fold 1/3 of the egg white mixture into the egg yolk mixture. There is no need to be gentle at this stage.
- Fold the remaining egg white mixture into the yolk mixture (in 2 parts) gently.
- Pour the batter into an ungreased tube pan.
- 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.
- I use 65g eggs for all my bakes unless otherwise stated.
- I used Valrhona cocoa powder to bake this cake.
- Baking times may vary, depending on your oven.
Looks yummy. The cake looks soft and moist. Will definitely try this out.
DO you also like chiffon cakes? I am such a big fan!
Looks good! just curious, is the texture like sponge cake?
No this is very light. More like Angel Food Cake.
I prefer using coconut milk for chiffon cakes, taste stronger than just milk :p
Wow, even for chocolate chiffon cakes?
Haven’t tried for that yet, but I once tried using milk for chocolate chiffon cake, taste a little plain for me. After that I use coconut milk on any kind of chiffon cakes I made. It does tend to overcome other flavour, though. Maybe I should try combining it with milk 🙂
Is it necessary to use cake flour? Can I use plain flour? Thanks. I would like to trying making a chiffon cake for the first time.
Hi Jacqueline you can use plain flour, but cake flour produces the softest chiffon cakes!
Thank you!!!
Hi mom……i will try to bake this chiffon. Have to spend my time tomorrow. I hope my first chiffon success
Hi.can i check with you can I bake this with a different size chiffon tube pan(21cm) instead? I don’t have the size specified by you. Thanks
Hi Janelle yes you can use 21cm pan. The cake will be taller!
Hi Diana
I tried your orange chiffon earlier this week n it was a success!! Am soooooooooooo happy that I finally get a good chiffon. Am trying this chocolate chiffon today. Looking forward to demold!
Thanks for the recipe!
Hi Diana
Sad.. The cake is dry, texture is dense n slightly moist in the center with the edges fluffy.
At 30min into baking, I saw a crack going round the top of the cake so I put a baking tray above.
Any advice what I may have done wrong? Hope to try again coming week.. Looveeee chiffon!!
cracking is due to oven temp being too hot – i usually place a piece of foil over the cake if that starts to happen. i am also not sure why the texture was like that, esp since you made the orange chiffon without any problems! Maybe you try baking at a lower temperature for a slightly longer time?
Thanks will try again 🙂
I am a big fan of ur bakes and have been using yr recipes! I even drove to sun lik to get the varlhona cocoa powder haha! Tried this recipe yesterday and it seem like I add too much liquid? The whole cake dropped out of the tin when I flipped it to cool
Hi Diana,
I am a great fan of ur recipes. So far I have tried ur strawberry yoghurt chiffon and orange chiffon and they have been a hit !
Would really like to thank u for the recipes.
Now I would like to try the chocolate chiffon and before I do that, may I check something ?
For the sugar to add with the egg yolks , is it 120 g as indicated in ur recipe?
And 90g for the egg whites?
Just puzzled cause the previous recipes that followed that the sugar quantity for the egg yolks is usually lesser than the quantity used for egg whites. Please advise..
Thank u very much.
Hi there, yes this is accurate – with friit chiffons, there is already sugar in the fruit/ yogurt so the sugar used is less. Chocolate/ cocoa is bitter so you need to add a bit more sugar to balance it.
Hi Diana,
Thank you so much ! Gonna try out the recipe this weekend. Hope it will be a success ! 🙂
Good luck 🙂
Hi can I use smaller chiffon pan 18 cm ?
Yes but you have to convert this to a 4-egg recipe.
Mine is microwave cum oven type.
Any important points to take note ?
Use the convection function. Other than that it should be the same.
Hi,
Tried baking the chocolate chiffon yesterday. End result, the cake came out quite,
it is bcos one must beat the egg yolk & sugar till very light in colour? (This is my 1st attempt)
before adding the oil & milk?
Thanks.
Fang
Hi Fang, I am not sure what happened to your cake. Can you clarify —> quite ?
Hi Diana, I tried the chocolate chiffon cake today.
I used convection oven 180 degree, 75mins.
After inverted to cool, I realized the top part is very damp.
Can you please advise what went wrong?
Should I up the temperature?
Hi Zuney normally, I bake my chiffon cakes at 160-170C. When the temperature is too high, the top (which will be the bottom) of the cake gets over baked and dry while the bottom (which will be the top) is not properly cooked, Also, your oven temperature may not be accurate/ even. Maybe you can get an oven thermometer and check. Also, you can lower the temperature slightly about half way through baking and baking slightly longer to dry the cake more. See if these work?
Hi Diana, thank you very much for your advise. I will try to lower the temp and bake longer. Thank you!!!
😀
Hi Diana, how do we do the conversion to a 18cm tube pan? Or even different sized pan?
Hi Diana, I’ve been making matcha chiffon cake and it turns out great. But I use water instead of milk. Now I’m thinking of making chocolate chiffon cake. Will using water still be OK?
Hi Helen you can use water but milk will taste better!
Should I keep it for an hour in the oven even though the knite came out clean after half an hour?? I took it out of the oven after half an hour and then it shrunk to half its size!
Yes you should bake for the total time stated in the recipe.
Can I use coffee instead of milk?
sure!
hi…very nice chiffon..may I know where to buy this tall chiffon pan?
thanks
at phoon huat
Hi I’m trying to get to your orange chiffon cake recipe but there’s something wrong with the site and I can’t enter. Please help! Thanks!
Hi sometimes when there is a surge in traffic the site can crash. Do try again about 10-15 mins later!
Must I use a tube chiffon pan? Other cake mound possible?
Nice chifon….bake wth sucess
https://m.facebook.com/story.php?story_fbid=323575931754896&id=323220351790454
Very nice Baker mum! 🙂
Hi Diana
Thanks for your chiffon recipe.
I tried this cocoa chiffon cake (using 21 cm tube pan) yesterday but ended up the pan is not big enough. Baked half way through, the batter flow out from the pan.
But when I baked for the pandan chiffon cake using 21 cm tube pan. It is fine.