Tuesday, July 26, 2011

Basic Chocolate Chiffon Cake


Chiffon cake is one of easiest cake that you can make ^^. It's versatile, you can eat it on its own or use it instead of the basic sponge. This chiffon is very soft and moist, and has some texture. The preparation for the pan is the same as the sponge because you want the cake to cling to the pan while baking and cooling, to prevent the cake to shrink.



Basic Chocolate Chiffon Cake
Makes 20 cm Cake



Ingredients:
¾ cup + 1 tablespoon (195 ml) (4 oz/110 g) all-purpose flour
 1/4 cup (60 ml) (3/4 oz/20 g) cocoa powder
1 teaspoon (5 ml) (4 gm) baking powder
3/4 cups (180 ml) (6 oz /170 gm) sugar
1/2 teaspoon (2½ ml) (1½ gm) salt, preferably kosher
1/4 cup (2 fl oz/60 ml) vegetable oil
3 large egg yolks
⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water
1 teaspoon (5 ml) pure vanilla extract
5 large egg whites
¼ teaspoon (1¼ ml) (1 gm) cream of tartar




Directions:


Preheat the oven to moderate 325°F (160°C/gas mark 3).
Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
In a large mixing bowl, stir together the flour, cocoa powder and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
In a small bowl combine the oil, egg yolks, water, and vanilla . Whisk thoroughly.
Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.


Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.


Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.


Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
Removed the cake from the oven and allow to cool in the pan on a wire rack.
To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

17 comments:

Assunta said...

Hello !.... you believe if I tell you that I plan to prepare these days?
I love the chiffon cake with chocolate ... then, must be divine! :)
I enrolled among your followers, I would be so happy if you did the same with my blog! :)
See you soon!

Unknown said...

I love Chiffon cakes....will def try it out....Have you ever made strawberry chiifon cake???if yes ...pls post the recipe....Thanks for posting your recipe in terms of cup measurement..

Silverose said...

Hi! I live in Poland an we don't have cream of tartar here. Can I substitute it in any way, maybe with baking powder?

dailydelicious said...

Hi, Silverose
You can use 1/4tsp of the lemon juice instead of the cream of tartar.
Because the cream of tartar will make the egg more acidic and strengthen the egg protein.

Silverose said...

Oh my! You really reply fast. Thank you so much :) I'll add lemon juice then. I'm stunned by your weblog. Everything looks so tasty, just like in cake shops :)

dailydelicious said...

Hi, Silverose
Thank you for your compliment ^^.
I think that you will love the chiffon cake, it's very soft.

Silverose said...

I just baked this cake. It's divine. It's really very soft and moist, and very light too. It good on it's own. Thank you for the great recipe! :)

Vivien said...

Hi
Do you cool the pan on the wire rack by inverting the pan?

dailydelicious said...

No, I just leave it cool completely in the pan.

Anonymous said...

Hi,

I would like to try your recipe. Can I use a non stick spring firm for this cake?

VY

dailydelicious said...

Yes, you can use non stick pan for this cake.

marina steinberg said...

HI
MY QUESTION IS
CAN I USE MILK INSTEAD THE WATER
THANKS marina

dailydelicious said...

Hi, marina steinberg
Yes, but the texture of the cake will be heavier.

Ngim Carmen said...

Hi, were you using LG Solardom or normal oven for this recipe?

dailydelicious said...

No, I didn't use LG for this one.

Anonymous said...

Hi,
Can I use this recipe to make chocolate layer cake? Is there also a recipe that I can use to make yellow or white layer cake?
Thank you!

dailydelicious said...

I suggest using this recipe http://dailydelicious.blogspot.com/2013/03/chocolate-chiffon-cake-with-caramel.html it's firmer.

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