Friday, June 25, 2010

Chocolate Chiffon Cake with Mangoes and Cream

I love THIS chiffon cake.. possibly more than my most valued sponge cake from before. :O Yes! I think I overrated that sponge cake since it was my first successful attempt at a cake that actually came out TALL. I like this chiffon cake slightly more because it's chocolate! And also it's dense, crumb-y, dry and light. I suggest serving this cake with layers and layers of cream. This cake is more toward the dry side so it goes super well with cream and fruits. I should have done more layers. Overall 5 stars out of 5(:

^look at how dense and airy it is

^a plain slice. yummy.. but a little too dry.

^halved.. texture shot.

^solution: cream and mangoes!

^some final touches!

Chocolate Chiffon Cake
recipe from Corner Café
-makes one 8" round cake
4 egg yolks
60g caster sugar
1/2 teaspoon vanilla extract
85ml canola oil

30g (3 1/2 tablespoons) cocoa powder
1 tablespoon instant coffee granules
125ml (1/2 cup) boiling water

100g cake flour
2 teaspoons baking powder

4 egg whites
1/4 teaspoon salt
120g caster sugar

1. Preheat oven to 350F. Prepare a 8" round spring-form cake pan (no need to line or grease pan).
2. Dissolve cocoa and coffee in boiling water and set aside to cool. Sift flour and baking powder 3 times and set aside.
3. Whisk egg yolks, 60g sugar and vanilla until pale and creamy, add oil and room-temperature cocoa mixture, beat well to combine. Gradually sift in the flour mixture in a few small batches and fold in. Set aside.
4. Whisk egg whites and salt until foamy. Gradually add 120g sugar, spoonful by spoonful, until near stiff peaks form.
5. Scoop 1/3 of the meringue into the cocoa mixture and fold in with a metal spoon. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined. (I used a regular wood spatula instead of a metal spoon.. result is still good!)
6. Pour into the cake pan. Lightly tap pan on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 40 minutes, or until cooked. Remove from oven and tap the tin again. Immediately turn the tin upside-down (use cups or drinking glasses to elevate the pan) and let cool completely this way.

^like so.

p.s. I got my camera back!(:


  1. Hi :) is it ok to use a non stick tin to bake this? Thanks in

  2. Hi Beanie!
    A nonstick tin should be fine. Just don't line or grease the pan because you will need to cool the cake upside down after baking. The cake would fall if you lined/greased it.

    Hope that helps!

  3. Hi Eva =)

    Thks for the quick reply. U've cleared my doubts about using non-stick pans for baking chiffon cakes.


  4. You are welcome! Let me know how the cake turns out for you(: