Strawberry Chocolate Chiffon Cake

Bought several baking books during my recent trip back to Malaysia, and this recipe is derived and adapted from the book name 微笑的戚风齿蛋糕 published by韩版国麒麟出版社. According to the book (written in Chinese language), this publisher is one of the recipients of the 世界美食图书大奖 The Gourmand World Cookbook Award for publishing many quality recipe books.

This book features beautiful looking chiffon related cakes with detailed pictorial step by step illustrations which I find extremely helpful and encouraging, particularly for me who ALWAYS have phobia doing egg whites separation and beating of meringue.

For this recipe, I only adapted 60% from what is taught technically and methodically from the book. The ingredients and glazing part I just did on impromptu based on what ingredients I have or wanted to get rid of.

As you may have noticed from my recent posting, there are quite a handful of strawberry related postings. This is due to my impulse purchases of strawberries from a street peddler who went around under the hot blazing sun selling pre-packed organic strawberries. I turned soft whenever seeing the  under privileged working hard selling merchandise. 

Strawberry Chocolate Chiffon Cake
(Recipe adapted to fit my 22cm Chiffon Pan)

5 Egg Yolks (Grade A Eggs)

65g Castor Sugar
75g Corn Oil
60g Strawberry Puree
25g Water
1 Tsp Vanilla Extract
Pinch of Salt
130g Cake Flour (Sifted)

6 Egg Whites (Grade A Eggs)
65g Castor Sugar


Chocolate Glaze
150g Cooking Chocolate (chopped)
300g Whip Cream / Cooking Cream
Fresh Strawberries


Method

Preheat oven to 160C degrees. 

In a large mixing bowl, whisk the egg yolks and sugar until the mixture turns light and creamy. 

Add oil and gently stir to combine. Add strawberry puree and stir to combine. Follow by water, vanilla extract and salt. Stir to combine.

Sift the flour over the batter and use a hand whisk to combine gradually until fully incorporated. Do not over mix. Set aside.

In a clean, dry and spotless mixing bowl, whisk the egg whites with an electrical mixer at medium low speed for 1 minute, or until frothy. Gradually add in sugar and continue whisking at medium high speed until the egg whites reaches soft peak stage. The soft peak stage is reached when the peaks curl over with slightly drooped hook. The egg whites should appear smooth and glossy at this stage.

Using a spatula, gently fold the beaten egg whites into the egg yolk batter in 3 separate additions, until just blended.

Pour batter into the chiffon or any baking pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles. Or you may also run a wooden chopstick by swirling 1-2 rounds over the top batter.

Bake in middle lower level of a preheated oven at 160C degrees for 45-50 mins.

Remove and invert the cake upside down to cool before unmoulding.

(Chocolate Ganache)

Place a heatproof saucepan over medium low heat for a few minutes. Remove saucepan from heat when the cream is about to simmer.  Add the chopped chocolate into the cream
mixture and gently stir a spatula or wooden spoon to distribute the chocolate through the cream until the mixture melted and turn creamy.

Allow the chocolate ganache to cool and thicken to pourable consistency before using. 

Make sure the cake has completely cooled down before applying chocolate ganache over it.

Decorate with strawberries before the chocolate sets.