Egg white chocolate chiffon

When there are a lot of egg whites left in the fridge, I have to start thinking about what to do with them.

Because I make ice cream, custard, and roll-cake often and most of these recipes use a load of egg yolks. I can't throw away egg whites!!!

So, searching and developing recipes using egg whites becomes one of my missions. 

This chiffon cake is one of the recipes that turns the egg whites into a fluffy and delicious chiffon cake. 

Instead of the egg yolks we use melted dark chocolate and milk powder as a base. For the fat, I wanted the cake to be richer in taste and fragrance, and butter became my answer.

I love my mini 10 cm. chiffon cake pan so much (well I love collecting mini-size baking pans, haha) and I know that not everyone has it, you still can make this recipe by double the recipe and using a 17 cm. pan. 

Egg white chocolate chiffon

2 Chiffon cake pans (10x 8 cm.)

25 g .......................... Unsalted butter
23 g .......................... Dark Chocolate

40 g .......................... Milk 

40 g .......................... Cake flour

20 g .......................... Milk powder

8 g ............................ Cocoa powder

1/8 tsp ...................... Salt

120 g ........................ Egg white

1/8 tsp ...................... Cream of tartar 

46 g .......................... Granulated sugar

For decoration 
.................................. Dark chocolate
.................................. Edible gold leaf

Preheat the oven to 170℃

Have ready 2 Chiffon cake pans (10x 8 cm.)

Put the butter and chocolate into a bowl and heat in the microwave (600W) for 40 seconds.

Pour the milk into the bowl and whisk to combine.

Sift the flour, milk powder, cocoa powder, and salt into the bowl.

Mix until fully combined.

Whisk the egg whites with cream of tartar until foamy. Add the sugar gradually. 

Whip until soft and glossy peaks form.

Add 1/4 of the meringue into the chocolate bowl.

Mix with the whisk until fully combined.

Add the rest of the meringue in 3 additions. Fold to combine after each addition. 

Fold until fully combined.

Divide the batter into the pans.

Swirl with the tip of a bamboo stick to distribute the air bubbles. 

Bake in the 170℃ preheated oven for 25-30 minutes.

Turn the pan upside down and let the cake cool completely.

Remove the cake from the pan.

Decorate with melted dark chocolate and edible gold leaf.

Egg white chocolate chiffon