Friday, August 18, 2017

巧克力戚风蛋糕 Chocolate Chiffon Cake

Last week was a frantic week for us as I was practically busy everyday making breads and cakes for my husband's team of average 40 people throughout their 10 days of annual motor exhibition. After that me and my maids steered away from any forms of baking while recharging our tired body.

During the peak of the busy period we also had to celebrate two of my beloved pooches birthday on 2 separate occasions while coming up with gluten free doggy cakes for them. So, after the hard work and several days of rest, I set off to make my maids' most favorite dessert as a reward for their hard work.

Since most Indonesians are extremely fond of chocolate or cheese based food, this light and moist chiffon cake from Anncoo Journal will be the best choice.  Her recipes are mostly failed proof and presented in beautifully taken photographs.
大多数的印尼人都非常爱吃含有巧克力或乳酪类的食品,因此我便从Anncoo Journal的博客里选上一道巧克力蛋糕食谱为参考。她的食谱不但成功效率高而且还很专业的摄影。

Chocolate Chiffon Cake
(for 23cm chiffon cake)

Ingredients 材料

80g Dark Chocolate Buttons 黑巧克力豆
80m Milk Chocolate Buttons 牛奶巧克力豆

6 Egg Yolks 蛋黄
70g Corn Oil 玉米油
120g Fresh Milk 鲜奶
1 Tsp Pure Vanilla Extract 香草精

70g Cake Flour 蛋糕粉
1/2 Tsp Baking Powder 发粉
1/2 Tsp Baking Soda 小苏打粉

6 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
100g Castor Sugar 细砂糖

Directions 做法

Preheat oven to 160C degrees.

Heat up chocolates (A) in a double boiler until dissolves. Set aside to cool slightly.

In a large mixing bowl, use a hand whisk to lightly beat the egg yolks (B). Add oil, milk and vanilla extract in sequence and whisk to combine. Stir in (A) and mix to combine into a smooth batter.

Sift all the flour mixture (C) into the chocolate batter and whisk until combined to form a smooth thick paste. Set aside.

In a separate clean and grease free mixing bowl, beat egg whites (D) until foamy, add lemon juice. Add castor sugar (D) gradually while beating the meringue to stiff peaks.

Add beaten egg whites into the chocolate batter in 3 additions and fold to combine.

Transfer the cake batter into a 23cm chiffon or tube pan. Gently tap the pan on the worktop to release any trapped bubbles.

Bake in the 2nd lowest rack of the preheated oven for 45-50 mins.

Once baked, immediately invert the cake pan and allow to cool completely before unmoulding.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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