Chocolate Chiffon Cake

Lately i very like chiffon cake. So i have try make other flavor of chiffon cake. Below is the Chocolate Chiffon Cake that i make it yesterday.



Ingredients:-

(A)
40g Oil
2tbsp Cocoa Powder
60g Chocolate Milk (i use hershey's chocolate)
3Egg Yolk
20g Caster Sugar
1/4tsp Salt
60g Cake Flour

(B)
3Egg White
1/4tsp Cream of Tartar
60g Caster Sugar

1. Heat up the oil then remove from fire and stir in the cocoa powder until incorporated.
2. Whisk egg yolk, sugar and salt till sugar dissolves.
3. Add in cocoa oil mixture and chocolate milk, whisk till combined.
4. Fold in flour and stir until batter incorporate.
5. Beat egg white until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add sugar gradually and beat till stiff perks formed.
6. Pour 1/3 egg white into flour mixture (4) and blend well.
7. Pour flour mixture into the rest of the egg white and fold till blended.
8. Pour batter into a tube pan.
9. Bake at 190degC 35 minutes or until cooked.
   
10. Remove from oven and invert the pan immediately and let cool completely.
11. Cut it into slices and serve.

Pandan with Chocolate Chiffon Cake

Marble Chiffon

Ingredients:-

(A)

3 Egg Yolks

Pinch of Salt

30g Caster Sugar

50g Warm Milk

40g Warm Corn Oil
1/2tsp Vanilla Essence
75g Cake Flour (sifted)

(B)
4 Egg White
1/4tsp Cream of Tartat
40g Sugar

Chocolate Paste
30ml milk
20g Caster Sugar
5g Cake Flour
10g Cocoa powder
5g Butter


Method:-

1. Mix all chocolate paste ingredient together in double boil till sugar dissolves and you get chocolate mixture. Sifted the chocolate mixture if lumpy. Set aside for later use.
   
2. Whisk egg yolk, sugar, vanilla and salt till sugar dissolves.


3. Add in warm milk and oil mix till well combined.


4. Fold in flour till batter incorporated.


5. Beat egg white until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add sugar gradually and beat till stiff perks formed.


6. Pour 1/2 egg white into flour mixture (4) and blend well.


7. Pour flour mixture into the rest of the egg white and fold till blended.


8. Remove 1/4 batter and mix it with the chocolate paste, blend well.


9. Pour the 2 batter into ungreased tube pan using your imagination and create your own marble effect.


10. Bake at 180degC 45-60 minutes or untill cooked.

Is soft and fluffy cake. The marble effect i done was not nice Chocolate paste can replace it with chocolate emulco if don't want to cook/prepare the chocolate paste.

Coffee Chiffon

To those who like coffee drinks can try make coffee chiffon.

Ingredients:-

2tbsp Instant Coffee
50ml Warm Milk
4 Egg Yolk
50ml Corn Oil
100g Caster Sugar
100g Cake Flour / Self-Raising Flour

4 Egg White
1/4tsp Cream of Tartar


Method:-

1. Dissolve instant coffee in warm milk.
2. Whisk egg yolks with 50gm sugar till sugar dissolves.
3. Stir in coffee mixture & corn oil.
4. Fold in flour till batter batter incorporated.
5. Beat egg whites with cream of tartar till foamy, add sugar gradually and beat in high speed untill stiff peak form.
6. Fold in 1/3 of egg white foam into coffee batter and mix evenly. Pour into remaining egg white foam and fold till evenly combined.
7. Pour batter into a tube pan or cake pan and bake on preheated oven at 180degC for 45 minutes or until cooked.

Cream Cheese Chiffon Cake

Ingredients:-

65g Cream Cheese
30g Butter
70g Milk
75g Cake Flour (sifted)
1/4tsp Baking Powder (sifted)
1/4tsp Salt
4 Egg Yolk

4 Egg White
1/4tsp Cream of Tartar
90g Caster Sugar


Method:-

1. Cook cream cheese, butter and milk over double boiler until thick.


2. Strain and set aside to cool.


3. Use hand whisk mix egg yolks and salt together.


4. Add in cream cheese mixture and whisk till combined.


5. Fold in sifted flour until batter is smooth.


6. Beat egg whites with cream of tartar till foamy, add sugar gradually and beat in high speed untill stiff peak form.


7. Fold in 1/3 of egg white foam into egg batter and mix evenly. Pour into remaining egg white foam and fold till evenly combined.


8. Pour batter into a 21cm tube pan or cake pan and bake on preheated oven at 170-180degC for 50-60 minutes or until cooked.


9. Remove from oven, invert cake onto table until completely cool.
   

Pandan Chiffon

Ingredients:-

(A)
3 Eggs Yolk
1tbsp Pandan Juice
75g Coconut Milk
1/8tsp Salt
2tbsp Oil
40g Caster Sugar
70g Self-Raising Flour

(B)
3 Eggs White
1/8tsp Cream of Tartar
50g Caster Sugar

Method:-

Beat up egg yolks. Add sugar, salt, oil, coconut milk and pandan juice mix well till sugar dissolves.

Fold in flour until batter incorporated.

Beat egg whites with cream of tartar till foamy, add sugar gradually and beat in high speed untill stiff peak form.

Fold in 1/3 of egg white foam into egg batter and mix evenly. Pour into remaining egg white foam and fold till evenly combined.

Pour batter into a tube pan or cake pan and bake on preheated oven at 180degC for 45 minutes or until cooked.