Chocolate Chiffon Cake with Vanilla buttercream

 Soft and fluffy, it's the main character of the chiffon cake that make everyone fall into with it.

This soft cake is very easy to make, but the trickiest thing that you have to be careful with is when baking it. Because this kind of cake contains a lot of liquid (this time I use water and Non-dairy half creamer, but you can use whipping cream instead of the Non-dairy half creamer ), the result is the soft and moist texture. But you have to bake it right, don't be tempted by the look and smell, the cake will be fully cook when it spring back (press the cake and there will be no mark on the cake). Under-baked cake will be fallen and flat -*-, so be careful!
You can use other kind of buttercream to filling this cake, but the one that I show you here is very easy. It may look separate at first but keep beating and the buttercream will become smooth, believe me. 

Chocolate Chiffon Cake with Vanilla buttercream

Makes 14x10 inches Cake

Chocolate chiffon cake
130g ............................... Cake flour
15g ................................. Cocoa powder
1 1/4 tsp .......................... Baking powder
75g .................................. Granulated sugar
5 ...................................... Egg yolks
85g ................................... Rice Bran oil
100g ................................. Non-dairy half creamer (or Whipping cream)
25g ................................... Water
5 ....................................... Egg whites
1/4 tsp ............................... Cream of tartar 
1/4tsp ................................ Salt
100g .................................. Granulated sugar

Vanilla buttercream
190g .................................. Unsalted butter, soft
........................................... Pinch of salt
120g .................................. Non-dairy half creamer (or Whipping cream)
140g .................................. Sweetened condensed milk
1tsp ................................... Vanilla extract

Preheat an oven to 180C.
Sift cake flour, cocoa powder and baking powder together, set aside.
Line 15x11 inches pan with baking paper.

 Beat the egg yolks, and sugar together until light in color.
Add the rice bran oil and beat until combine.

 Pour the Non-dairy half creamer (or Whipping cream) into the bowl and beat until combine.

 Pour the water into the bowl and beat until combine.

 Pour the sifted flour mixture into the bowl.

 Mix until smooth.

Put egg white into a bowl, put the salt and cream of tartar into the bowl and beat until foamy.
Add the sugar gradually.

 Beat until firm peaks formed.

 Put 1/5 of the meringue into the egg yolk and flour bowl, whisk until combine.

 Fold the rest of the meringue in 3 additions.

 Until fully combine.

 Pour into the prepared pan, tap lightly to remove large air bubbles.

 Bake for 20-25 minutes or until the top is spring back when touch lightly.
Let it cool completely on a wire rack.

 Beat the butter with vanilla extract and salt until smooth.
Pour the sweetened condensed milk into the bowl.

 Pour the Non-dairy half creamer (or Whipping cream) into the bowl.

 Beat until smooth.

 Cut the cake in half.

 Spread the buttercream over one half of cake.

 Place another piece of cake over the buttercream, press lightly.
Refrigerate until set.

Cut into pieces before serving.

Chocolate Chiffon Cake with Vanilla buttercream