Hi, I’m Laura. Today, I will show you a way to make moist and soft cocoa chiffon cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Moist and Soft Cocoa Chiffon Cake Recipe
Moist and Soft Cocoa Chiffon Cake is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Moist and Soft Cocoa Chiffon Cake is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have moist and soft cocoa chiffon cake using 11 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Moist and Soft Cocoa Chiffon Cake:
- Make ready 4 Egg white (Large)
- Prepare 2 drops Lemon juice
- Prepare 40 grams [A] Sugar
- Take 5 grams [A] Cornstarch
- Prepare 3 [B] Egg yolk (Large)
- Take 35 grams [B] Sugar
- Take 50 ml Vegetable oil
- Get 90 ml Milk
- Make ready 65 grams [C] Cake flour
- Take 20 grams [C] Cocoa powder
- Take 1/2 tsp [C] Baking powder
Steps to make Moist and Soft Cocoa Chiffon Cake:
- Whisk egg white and lemon juice in a bowl. Add the mixed together [A] ingredients in three separate amounts and beat until a soft peak forms. Please be careful not to over whisk.
- Place [B] in another bowl and mix over boiling water until white and thick and the sugar dissolves into the mixture. Mix it over heat. Then add a little vegetable oil and then milk alternately and whisk some more.
- Add the sifted [C] ingredients and mix with a whisk, making a large circle.
- Your batter should be ready for the next step once the flour disappears in the mixture, like in this picture.
- Now add 1/3 of meringue into this batter and mix with a whisk in a cutting motion.
- Then transfer this into the remaining meringue. Combine gently with a rubber spatula.
- Mix from the bottom of the bowl to the top. Do not knead. Please be quick. The cocoa powder makes it difficult to retain the tiny air bubbles in the meringue.
- Pour the batter into the chiffon cake pan - working from further away towards you. Doing so makes it more easy to spread the batter in the mold evenly.
- Tap the mold on the kitchen counter to release any bigger bubbles in the batter. Support with your hands so as not to spill the batter.
- Bake in a preheated 170℃ oven for about 40 minutes. Once it is baked, turn it over and allow to cool.
- As the cake cools slightly, cover with a plastic bag to prevent drying out.
- Remove from the pan once it has cooled completely. Run a palette knife around the cake between the cake and mold to remove.
- Once you have removed the outer mold, you can remove the base.
- Turn over the cake onto a plate and remove the inner base mold.
- Slice into desired size and serve with whipped cream.
So that’s going to wrap this up for this exceptional dish moist and soft cocoa chiffon cake recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
