I have been very good! It has been almost 6 weeks since I last baked a chiffon cake! See, I CAN resist! LOL.

I think this must have been the longest time that I have managed to leave my chiffon pan alone. It helped that I had been super busy so I haven’t had that much time to bake anyway.

But this particular chiffon cake has been on my to-bake list for a while. My son, Aden, loves chocolate milk so we always have a big carton of chocolate milk in the fridge. That is part of the problem. I know that the chocolate milk is there, and even though I don’t drink it, I itch to bake with it because chocolate milk smells so darn good!

This cake is actually the result of my third try. The first two times, I used this other recipe that I had found online, and it simply didn’t work.Yep, I actually gave it two tries in case it was me and not the recipe that was faulty, but unfortunately, it was the recipe.

Ah well.

Finally, I decided to cut my losses and tweak a recipe I had used many times before and viola! I have a Chocolate Milk Chiffon Cake!  

Since my kids will eat anything with chocolate, I added some chocolate chips as well to the batter. The result is a super tall and super soft chiffon cake. You can taste the chocolate milk in this, and the dark chocolate chips balance the flavor as they are a tad bitter. I liked it!

So if you have a craving for something chocolatey, or you have chocolate monsters at home like I do and want to try your hand at baking this cake, here’s how.

In a mixing bowl, beat together sugar and egg yolks until the mixture turns light and pale.

Add the vegetable oil and continue beating until the oil has been incorporated into the mixture.

Add the milk and mix at low speed.

Fold in the cake flour and baking powder until just mixed into the batter. 

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

Gradually, add the caster sugar and whisk until stiff peaks form.

Transfer 1/3 of the meringue into the yolk mixture. Beat it in.

Gently fold the remaining meringue into the batter in 2 batches until no white streaks remain.

Pour half the batter into an UNGREASED tube pan. Scatter half the chocolate chips on the batter. Top with remaining batter and chocolate chips. I did it this way so that the chocolate chips will not all sink to the bottom of the pan.

Use a skewer to draw circles in the batter to distribute the chocolate chips. This also helps to remove the larger air bubbles in the batter.

Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.

Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking. 

Once baked, invert the pan immediately to cool completely before unmolding.

Cut a big slice and enjoy!

WORKSHOPS

Date: Thursday 5 January 2016

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

OR 

Date: Saturday 21 January 2016

Workshop: Hands-on Chiffon Cakes 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!

Chocolate Milk Chiffon Cake With Chocolate Chips

2016-02-17 18:09:43

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For 18cm tube pan

1. 4 egg yolks
2. 80ml chocolate milk
3. 53ml oil - I used canola oil
4. 20g caster sugar
5. 100g cake flour
6. 1/2 teaspoon baking powder
7. 1/4 teaspoon salt
8. 4 egg whites
9. 60g caster sugar
10. 1/4 teaspoon cream of tartar
11. 80g chocolate chips
12. Baking Time: 35 minutes

For 21cm tube pan

1. 5 egg yolks
2. 100ml chocolate milk
3. 66ml oil - I used canola oil
4. 25g caster sugar
5. 125g cake flour
6. 1/2 teaspoon baking powder
7. 1/4 teaspoon salt
8. 5 egg whites
9. 75g caster sugar
10. 1/4 teaspoon cream of tartar
11. 100g chocolate chips
12. Baking Time: 45 minutes

For 23cm tube pan

1. 6 egg yolks
2. 120ml chocolate milk
3. 80ml oil - I used canola oil
4. 30g caster sugar
5. 150g cake flour
6. 3/4 teaspoon baking powder
7. 1/2 teaspoon salt
8. 6 egg whites
9. 105g caster sugar
10. 1/2 teaspoon cream of tartar
11. 120g chocolate chips
12. Baking Time: 55 minutes

For 25cm tube pan

1. 7 egg yolks
2. 140ml chocolate milk
3. 93ml oil - I used canola oil
4. 35g caster sugar
5. 175g cake flour
6. 1/2 teaspoon baking powder
7. 1/2 teaspoon salt
8. 7 egg whites
9. 125g caster sugar
10. 1/2 teaspoon cream of tartar
11. 140g chocolate chips
12. Baking Time: 65 minutes

Instructions

1. In a mixing bowl, beat together sugar and egg yolks until the mixture turns light and pale.
2. Add the vegetable oil and continue beating until the oil has been incorporated into the mixture.
3. Add the milk and mix at low speed.
4. Fold in the cake flour and baking powder until just mixed into the batter.
5. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking.
6. Gradually, add the caster sugar and whisk until stiff peaks form.
7. Transfer 1/3 of the meringue into the yolk mixture. Beat it in.
8. Gently fold the remaining meringue into the batter in 2 batches until no white streaks remain.
9. Pour half the batter into an UNGREASED tube pan. Scatter half the chocolate chips on the batter. Top with remaining batter and chocolate chips. I did it this way so that the chocolate chips will not all sink to the bottom of the pan.
10. Use a skewer to draw circles in the batter to distribute the chocolate chips. This also helps to remove the larger air bubbles in the batter.
11. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.
12. Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
13. Once baked, invert the pan immediately to cool completely before unmolding.

Notes

1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
2. I use 65g eggs for all my bakes.

By Diana Gale

The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/