How To make Cocoa Chiffon Cake
1/2 cup vegetable oil
additional oil for preparing pan 1/3 cup cocoa -- sifted
(Dutch-process cocoa) 1 tablespoon cocoa
plus extra cocoa for preparing pan 1 1/2 cups sifted cake flour
1 1/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
1 large egg yolk
5 large egg whites
at room temperature
1 pinch cream of tartar
2 tablespoons confectioner's sugar :
sifted
plus extra for dusting cake
1. Position rack in the centre of the oven and preheat oven to 350 degrees F. 2. Brush the inside of a 9-inch Bundt or springform tube pan with oil and sift a little cocoa over the pan. Tap out the excess. 3. Sift together flour, 1/3 cup plus 1 tablespoon sifted Dutch-process cocoa, sugar, baking powder, salt and cinnamon into a large mixing bowl. 4. Make a well in the centre of the dry ingredients and add oil, 1/2 cup plus 2 tablespoons warm water, vanilla and egg yolk. Do not mix. 5. Place egg whites in another large mixing bowl. Add cream of tartar and beat with an electric mixer until they are white and foamy. Add 2 tablespoons confectioners' sugar and continue beating until stiff but not dry. Scrape off the beaters and, without washing them, place them in the flour-and-oil mixture and beat at low speed just until well blended. In four additions, gently fold this mixture into the egg whites. 6. Turn the batter out into the prepared pan and smooth the top with a rubber spatula. Rap the pan sharply on the counter once to remove any large air bubbles. 7. Bake for 40 to 45 minutes, or until the top feels springy and a cake tester inserted in the centre comes out clean. (The top of the cake will be cracked.) 8. Cool the cake upright on a wire rack for 10 minutes. With a knife, loosen sides and centre of cake from the pan. Invert onto the rack, lift off pan and cool cake completely. Place on a serving platter and top with a light sifting of confectioners' sugar. Serves 16.
How To make Cocoa Chiffon Cake's Videos
Chocolate Chiffon Cake / Moist Chocolate Chiffon Cake ( Family Recipe )
Chocolate Chiffon Cake
Batter Mixture
.
200g Cake Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
50g cocoa powder ( alkalized / Dutch Process)
150 g oil
6 egg yolks
150 g milk
125 g white sugar
Meringue Mixture
.
6 egg whites
1 tsp white vinegar
150 g white sugar
Bake at 120°c
for 45-55mins.
.
yield :
- 1 pc 8 inch pan & 1pc 6 inch pan
- 2 pcs 7 inch pan
- 3 pcs 6 inch pan
- 1pc 9 inch pan
Chocolate Orange Chiffon Cake｜Apron
Chocolate Orange Chiffon Cake｜Apron
Egg yolk 4
Sugar 20g｜1.5Tbsp
Vegetable oil 60g｜1/4cup
Rind of 1 orange
Orange juice 80ml
Cake flour 100g｜3/4cup
Cornstarch 10g / 1.5Tbsp
Cocoa powder 10g / 1.5Tbsp
Egg whites 4
Lemon juice 1tsp
Sugar 80g｜1/3cup
Tubepan 20cm
Bake at 160°C｜320°F for 40-45 minutes
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chocolate chiffon cake recipe| 02
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CHOCOLATE CHIFFON CAKE RECIPE || TUTORIAL STEP BY STEP || LULU GABITO
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CHOCOLATE CHIFFON CAKE RECIPE
8 EGG YOLKS
1 1/4 CUP BROWN SUGAR OR GRANULATED SUGAR
1/2 CUP OIL
1 CUP HOT WATER WITH 1 STICK OF NESCAFE
1 TSP VANILLA
1 TSP CHOCOLATE FLAVOR OR MOCHA FLAVOR
1 3/4 CUPS CAKE FLOUR
3/4 CUPS COCOA
1 TSP BAKING SODA
1 TSP BAKING POWDER
1 TSP SALT
MNERINGUE
10 PCS MEDIUM EGG WHITES OR ONLY 8 EGG WHITES
1 1/4 CUP BROWN SUGAR OR GANULUATED SUGAR I USED BROWN BC ITS NOT TOO SWEET
1/4 TSP CREAM OF TARTAR
1/2 TSP SALT
CHOCOLATE SAUCE
1 TALL CAN EVAP
2 CUPS POWDERED SUGAR
250 G DARK CHOCLATE
1/4 CUP COCOA
1 TBSP BUTTER
MIX AND COOK IN MEDIUM HEAT UNTIL THICK THEN ADD BUTTER
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Chocolate Chiffon Cake - Soft & Chocolatey. | Lordeliza Salundaguit
Chocolate Chiffon Cake - soft & chocolatey
Chocolate Chiffon Cake ingredients:
➡️Dry ingredients.
1/2 Cup sugar
1 & 1/4 cups Cake flour
1/2 Tablespoon Baking powder
1/2 Teaspoon iodized salt
1/3 Cup cocoa powder
➡️Wet ingredients:
4 Egg Yolks (From large Egg)
1/4 Cups Water
1/4 cup vegetable oil
1/4 Cup milk
1/4 Teaspoon Vanilla
➡️Meringue:
4 Egg whites (From large egg)
1/2 Teaspoon Cream of tartar
1/4 Cup sugar
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Fluffy Chocolate Chiffon Cake / Easy Chocolate Chiffon
CHOCOLATE CHIFFON CAKE is a light / foam cake made with eggs. oil, flour, sugar, leavening agents and cocoa flavor. The Secret of Perfect Chiffon is the Meringue.
Before beating the egg whites for meringue, make sure the bowl and whisk are free from water and yolks, it must be clean and dry. Mix the sugar until frothy and gradually add the sugar. Mix the egg whites until stiff peak. When mixing it to the batter, use the cut and fold method so as not to deflate the air from meringue. Transfer the batter in ungreased pan and underlined with parchment paper. Bake it until top i golden brown and the toothpick test is clean.
The Chiffon coming from the oven, gradually loosen from the sides of the pan and when you flip the cake it easily released from the pan without scraping sides of it.
Enjoy the fluffiness of the Chocolate Chiffon Cake!
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FLUFFY CHOCOLATE CHIFFON CAKE
1/2 cup + 1Tbsp Cake Flour
1/4 cup + 1Tbsp Dutch Cocoa Powder
1 tsp Baking Powder
1/4 tsp Salt
1/4 cup Sugar
3 pcs Eggyolks
1/8 cup Oil
1/4 cup Water
1 tsp Instant Coffee Powder
1/2 tsp Vanilla
MERINGUE
1/4 tsp Cream of Tartar
3 pcs Eggwhites
1/4 cup Sugar
Yield: 8x2 pan underlined with Parchment Paper
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