Chocolate Chiffon Cake

Chocolate Chiffon Cake


Egg Yolk Batter:

6 egg yolks

144g caster sugar

36g cocoa powder

156ml full cream milk

102ml canola oil

192g cake flour

1 tsp baking powder

¼ tsp salt

1 tsp vanilla extract


6 egg whites

90g caster sugar

¼ tsp cream of tartar

Preparation Instructions:

  1. Preheat oven at 170C.
  2. In a bowl, add in full cream milk and cocoa powder. Stir to combine. Set aside.
  3. In a mixing bowl, add in egg yolks and caster sugar. Whisk until frothy.
  4. Add in milk and cocoa mixture. Whisk to combine.
  5. Add in canola oil. Whisk to combine.
  6. Add in vanilla extract. Whisk to combine.
  7. Add in cake flour, baking powder and salt. Whisk to combine. Set aside.
  8. Beat egg whites with an electric mixer until bubbles form. Add in cream of tartar. Beat until combine. Mix in 1/3 of caster sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
  9. Spoon out 1/3 of the beaten egg whites and mix into the egg yolk batter.
  10. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  11. Pour batter into a 20cm chiffon cake pan. Level the surface with a spatula.
  12. Bake in preheated oven at 170C for 1 hour.
  13. Remove cake from the oven, invert the pan immediately. Allow to cool completely.




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