How To make Chocolate Chiffon Cake/Low Fat

No Fail Chocolate Chiffon Cake Recipe | Easy Chocolate Chiffon Cake Recipe | Bake and Toss

Today I'm sharing with you easiest No Fail Chocolate Chiffon Cake Recipe. This Chocolate Chiffon Cake is so fluffy, pillowy soft and delicious. At its simplest just dust the top of the cake with cocoa powder or powdered sugar. To dress it up, you can pour a rich and glossy chocolate glaze over the top, letting it drip attractively down the sides of the cake. But at its most decadent you can turn it into a layer cake, by splitting it in half and filling it with a delicious whipped cream. This is the best chocolate chiffon cake you will ever taste. So let's begin..

Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)

Ingredients (6x3 inch loose bottom pan):

50g (1/3 cup + 2 tsp) cake flour
30g (2 tbsp + 1/4 tsp) vegetable oil
50ml (3 tbsp +1 tsp) cold milk
3 egg yolks
20g (2 tbsp + 2 tsp) cocoa powder
2.5g (1 tsp) corn starch
15ml hot coffee (Mix 1 tsp instant coffee in 1 tbsp hot water)

3 egg whites (eggs with shell weight 52-60g each)
1/2 tsp vinegar or lemon juice
60g (1/3 cup) sugar

6 inch cake : Preheat the oven to 160C and bake for 37 mins

Ingredients (8x3 inch loose bottom pan):

100g ( 1/2 cup + 5 tbsp) cake flour
60g (1/4 cup) vegetable oil
100ml (1/2 cup +1 tbsp) cold milk
6 egg yolks
40g (5 tbsp + 1 tsp) cocoa powder
5g (2 tsp) corn starch
30ml hot coffee (Mix 2 tsp instant coffee in 2 tbsp hot water)

6 egg whites (eggs with shell weight 52-60g each)
1 tsp vinegar or lemon juice
120g (1/2 cup + 2 tbsp) sugar

8 inch cake : Preheat the oven to 160C and bake for 72 mins

Check out my other chiffon cake recipes here:

Vanilla Chiffon Cake:

Red Velvet Chiffon Cake :

Cream Cheese Chiffon Cake :

Tips and Notes:

1. Beat your egg whites to stiff peaks – Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Once your egg whites reach stiff peaks (a tip that points straight) STOP. You don’t want to over-beat your egg whites. They could possibly break the meringue and will be harder to fold later.

2. Fold in stages – Start by folding in only 1/3 of the meringue into your egg yolk batter to lighten the density of the batter, making it easier to combine the rest. Then fold in the remainder of the meringue in two equal parts using an under-and-over motion with your rubber spatula. Be gentle so you maintain as much of the air bubbles as possible.

3. Use a loose bottom pan for baking Chiffon Cake. This is very important. Spring form and normal cake pans do not give that perfect finish and also it is very difficult to remove the cake after it bakes as we aren't greasing the cake pan.

4. Do not grease your loose bottom pan – The batter needs to be able to stick to the sides of the pan to help it rise to its maximum height.

5. Cool upside down – As soon as you remove it from the oven, flip the cake over and cool it upside down in the pan to prevent it from collapsing. The reason is the structure of the cake crumb is not stable until it’s completely cooled. Flip it over two glasses like I did.

6. Cake flour – It’s best to use cake flour for the most tender and soft chiffon cake. Cake flour is bleached and has very low protein content. If you cannot find cake flour, simply check the ingredient list on the flour package. If it is between 3-5g you can use it to bake chiffon cake. Some brands do not label them as cake flour. At times they are called as pastry flour but remember to check the protein content. This is most important thing to look for.

7. If you are using large eggs, weigh them prior to use. Meringue to flour ratio needs to be correct.

8. Do not over fill the cake pan. Leave a gap of 3cm above so that the cake can rise to fit the cake pan.

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Chocolate Chiffon Sponge Cake

An easy chocolate chiffon sponge cake recipe. Less sweet than the butter based cakes and much more spongy.

For the full recipe:


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Double Chocolate Chiffon Cake

Recipes are available on lamoehr.com under Baking & Pastry Arts and can also be found directly here:

CHOCOLATE CHIFFON CAKE | ❤❤❤

chocolate chiffon

dry ingredients:
** 1 1/3 c cake flour
1/3 c cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 c sugar
1/4 teaspoon salt

wet ingredients:
6 large egg yolk
1/2 c + 3 tablespoon oil (canola / corn / veg)
1/2 c water
1 tsp vanilla

meringue:
6 large egg whites
1/2 teaspoon cream of tartar / vinegar
3/4 c sugar

______________
**
for cake flour substitute:

1 1/3 c cake flour =
(1 1/3c all purpose flour - 2 tablespoon - 2 teaspooon) + (2 tablespoon + 2 teaspoon cornstarch)

sift 3 to 5 times

________________

HALF RECIPE

1/2 c + 2 tablespoon + 2 teaspoon cake flour
2 tablespoon + 2 teaspoon cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
6 tablespoon sugar
1/8 teaspoon salt

wet ingredients:
3 large egg yolk
1/4 c + 1 1/2 tablespoon oil (canola / corn / veg)
1/4 c water
1/2 tsp vanilla

meringue:
3 large egg whites
1/4 teaspoon cream of tartar / vinegar
6 tablespoon sugar

________________
whole recipe in grams:

127 grams cake flour
23 grams cocoa powder
1.5 grams baking soda
1.2 grams baking powder
150 grams sugar
1.5 grams salt

wet ingredients:
6 large egg yolk
137.5 grams oil (canola / corn / veg)
115 grams water
2.5 grams vanilla

meringue:
6 large egg whites
1.2 grams cream of tartar / vinegar
150 grams sugar

_________________
300 F
10x3
55 minutes


** if fan po kayo ng bitter na chocolate (not too much naman), you can adjust ung cocoa powder to 1/2 c. both are tested na. same texture. but i personally prefer ung light cholatey lang for my chocolate chiffon po kaya i used 1/3 c.
❤❤❤

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vanilla chocolate chiffon cake recipe | Engineer chef

simple and easiest chiffon cake recipe u can try at home...
Ingredients
3 eggs
1 cup sugar
1 cup oil
2 cup all purpose flour
2&1/2 tbsp baking powder
1-separate egg whites and yolks
2-put half oil in egg whites and half in egg yolks
3-put half sugar in egg whites and half in egg yolks..beat both separate well until fluffy
4-mix them when both batters beat well
5-add 1/4 cup milk,2&1/2 tbsp baking powder and 2 cup all purpose flour and fold well or beat for a while,
6-put 2 tbsp coco powder in separate bowl and pour half batter in it and mix well
7-grease ur tray with oil and dust with flour.put a layer of chocolate batter
8-put vanila batter over chocolate batter
9-mix from edges with spoon back
10-bake ur cake in preheated oven at 350'c for 60 minutes
11-after 60 minutes test ur cake with tooth pick if it comes out clean ur cake is ready..

basic chocolate chiffon cake recipe (without oven) sponge recipe || Lite baking and cooking

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