I believed I’ve been a good girl this year because I’ve received a fantastic gift from Santa!
When I was still a little girl, my breakfast will always be either the Sara Lee pound cake or the pandan chiffon cake. Back then, my sister and I will fight to grab the last piece of the fluffy pandan cake. I can still remember that there are times where my sister finished the whole cake without leaving any for me. Ever since I started baking, I’ve always wanted to make pandan cake but dropped the idea after hearing many tales about the failures in making chiffon cakes. Today, I’ve finally pick up the courage to step out of the comfort zone and challenge myself with chiffon cakes!
Although I would love to make my favourite pandan flavour, I thought it would be better for me to practise with whatever I have on hand first therefore the chocolate chiffon cake. I choose a recipe that is easy to follow thus, the making process went on smoothly. The only problem I have is again, folding which is pretty important in making chiffon cakes because the overall texture/taste/look/height of the cake depends on how I fold the ingredients together.
I must say that I’m surprised with the result of the cake because I did not do a very good job with folding the ingredients which was proven later when I sliced the cake where I can see tiny whiny peas of flour not incorporated. Nevertheless, I thought the cake rise quite nicely considering it’s my first attempt with chiffon cakes.
Since I was expecting a failure, I can only say that the success in making the chiffon cake must be Santa’s christmas gift for me! And to all my readers, Merry Christmas!!!
Chocolate Chiffon Cake
(17cm tube pan)
4 egg yolk
4 egg white
90gm caster sugar
15gm cocoa powder
25gm vegetable oil (I use canola)
65gm cake flour
Preheat oven 170 degree
1. Mix cocoa powder and oil together then, add in the milk and egg yolk. Beat the mixture together.
2. Beat the egg white till foamy then add in the caster sugar and continue beating till stiff peak.
3. Fold in 1/3 of the egg white into the cocoa mixture, then fold in half of the flour. Alternate between flour and egg white ending with folding the egg white.
4. Baked for 30 minutes and invert immediately when done.
Source: Angel’s Home