A Simple Chocolate Cake Made Using Chiffon Batter
A Simple Chocolate Cake Made Using Chiffon Batter

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, a simple chocolate cake made using chiffon batter. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

A Simple Chocolate Cake Made Using Chiffon Batter is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. A Simple Chocolate Cake Made Using Chiffon Batter is something that I have loved my whole life.

Each ingredient serves an important role in this cake. You can make this chocolate chiffon cake with a simple whisk and bowl, but I highly recommend using an Using a whisk, take ¼ of the meringue from the bowl and add to the batter. This Chocolate Chiffon Cake is so versatile.

To begin with this particular recipe, we have to prepare a few ingredients. You can have a simple chocolate cake made using chiffon batter using 15 ingredients and 24 steps. Here is how you can achieve that.

The ingredients needed to make A Simple Chocolate Cake Made Using Chiffon Batter:
  1. Prepare 1 Chiffon cake batter
  2. Take 4 ○Egg whites (L)
  3. Take 50 grams ○Sugar
  4. Make ready 4 △ Egg yolks (L)
  5. Prepare 20 grams △ Sugar
  6. Get 40 ml ●Vegetable oil or olive oil
  7. Get 70 ml ●Milk or water
  8. Make ready 65 grams ▲Flour (cake flour)
  9. Make ready 10 grams ▲Cocoa Powder (sugar free)
  10. Prepare Cream:
  11. Make ready 200 ml Heavy cream
  12. Take 1 bar Bar of chocolate (dark/black) about 60g
  13. Take 1 bar Bar of chocolate (milk) about 60g
  14. Take Decorations:
  15. Get 1 Cocoa powder (sugar free)

To dress it up, you can pour a rich and glossy chocolate glaze over the top, letting it drip attractively Chocolate chiffon cake recipe how to make soft chiffon easy tutorial. Chiffon cakes have two parts to making the batter. The meringue which is a stiffly beaten mixture of egg Hi, I'm Celia.

Instructions to make A Simple Chocolate Cake Made Using Chiffon Batter:
  1. Please refer tofor an in-depth process. Do so for Steps 4~7.
  2. Spread out cooking paper in the pan.
  3. Combine the ▲flour and ▲cocoa by sifting together. This time I made it with 5g of (sugarless) cocoa, and 5g of dark/black cocoa .
  4. Return the heavy cream to room temperature.
  5. Start preheating the oven to 180°C for 14 minutes.
  6. Add the ○ sugar to the egg whites in 3-4 turns, and whip until peaks form. Point : Please slowly whisk for one minute at the lowest setting in the end.
  7. Add the △ sugar to the egg yolks all at once, mix until white, then add in all of the ● ingredients and stir together.
  8. Add the sifted powder to the egg yolk bowl little by little, and mix with an egg beater or a spatula.
  9. Add the meringue into Step 8 in 2-3 turns, and mix without mashing the meringue.
  10. Place the batter into the pan, and flatten out with a dough scraper or a spatula.
  11. Place into the preheated oven and bake for 14 minutes.
  12. Wrap the freshly baked cake while it's still hot with a large piece of plastic wrap so that it's airtight.
  13. Place Step 12 into a large plastic bag, and let cool completely.
  14. Melt the chocolate in a hot water bath, add in the heavy cream that has been returned to room temperature while still in the hot water bath, and stir together.
  15. After stirring, place into an ice water bath, cool while stirring, and stir for an additional 7 minutes with a mixer once it cools.
  16. Cut the cake in half once it cools.
  17. Cut a clear file in half, adjust the length, and use it as a combined stand to move it easily and conveniently. Try it out!
  18. Thickly coat the sponge cake cut in half with the cream.
  19. Cover with the other half of the cake, and coat all over with the remaining cream. Use a knife for the top. We will cut the edges in order to prevent them from drying out.
  20. How to wrap in plastic wrap: We will cut around the edges, so sticking several toothpicks around the edges so that it doesn't stick to the plastic wrap will allow you to lightly wrap it.
  21. Wrap in plastic wrap, and let sit in the fridge for a minimum of two ours to let the flavor soak in.
  22. After it has chilled, remove the toothpicks, and coat the entire cake in cocoa.
  23. After coating in cocoa, Cut around the edges in 4 places. Cut into your desired sizes, and it's done.
  24. I also have a plain version. - - https://cookpad.com/us/recipes/171371-simple-shortcake-made-with-chiffon-cake

Welcome to my little space where I enjoy sharing simple, delicious, everyday Asian food recipes, and more! Make sure you use the correct chiffon cake tin for this purpose. The best types are the aluminium ones with a removable base (pls do not use non-stick bakeware. it will The pockets of air bubble may form when you pour the chiffon cake batter into your chiffon cake tin. To reduce this possibility, pour your. To make a chiffon cake, beat a batter base that includes egg yolks and sugar.

So that’s going to wrap this up with this special food a simple chocolate cake made using chiffon batter recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!