Hello, I’m Jane. Today, we’re going to prepare sublime fluffy cocoa chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sublime Fluffy Cocoa Chiffon Cake Recipe
Sublime Fluffy Cocoa Chiffon Cake is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Sublime Fluffy Cocoa Chiffon Cake is something which I’ve loved my whole life. They are fine and they look fantastic.
To be with this recipe, we have to first prepare a few ingredients. You can cook sublime fluffy cocoa chiffon cake using 11 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Sublime Fluffy Cocoa Chiffon Cake:
- Make ready 18cm chiffon cake mold
- Make ready 4 large Egg yolks
- Make ready 5 large Egg whites
- Get 60 grams Cake flour
- Take 25 grams Cocoa powder
- Prepare 15 grams Powdered coconut milk
- Get 2 grams Baking powder
- Make ready 90 grams Granulated sugar
- Take 35 grams Vegetable oil
- Take 30 grams Water
- Get 10 grams (water)
Instructions to make Sublime Fluffy Cocoa Chiffon Cake:
- Combine all powdered ingredients and sift. Separate egg yolks and egg whites. Preheat oven to 170℃.
- Add half of the granulated sugar into the bowl with the egg yolks and whip until white and thick. Add vegetable oil, water, and .
- Sift the powdered ingredients into the bowl. Make sure to mix well.
- Into the bowl of egg whites, add the rest of the granulated sugar in small batches to make a thick meringue.
- Add a third of the meringue to the batter from step 3 and fold in. Then, add half of the remaining meringue and mix together.
- Finally, pour the batter into the bowl of the remaining meringue. Fold in lightly in a cutting motion from the bottom up.
- Pour into the chiffon mold. Hold the center of the mold, lift, and tap lightly onto the workplace to remove any air bubbles.
- Set the timer for 30 minutes and bake in a 170℃ oven. Optional: While it’s baking, make four to five cuts into the cake.
- Turn the oven down to 160℃ about 10 minutes before finishing (you could omit this step and keep it at 170℃ if you wish).
- Take it out, flip the mold upside-down, and set on a glass to cool. The cake will fall apart if immediately taken out of the mold.
- When the batter has cooled down, use a cake knife to remove the edges. Use a bamboo skewer for the center. Flip over and transfer onto a plate.
- Done.
- Serve with whipped cream and fruits if you wish.
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