Long time no bake chiffon already. Using my previous recipe from green tea chiffon and tweak it with cocoa powder for a chocolaty taste. Cake turns out soft, light and fluffy, not too sweet.
* add a bit more sugar if you prefer a sweeter version.
Ingredients : (7" / 17cm tube pan)
3 Egg Yolks
10g Castor Sugar
20g Corn Oil
45ml Fresh Milk
60g Cake Flour - sifted
2 tsp Cocoa Powder - sifted
3 Egg Whites
40g Castor Sugar
1/8 tsp Cream of Tar Tar
Step by Step:
1. Separate eggs into 2 separate mixing bowl. Whisk egg yolks and sugar till sugar dissolved.
2. Gradually add in corn oil and milk and mix till well combined.
3. Add in sifted cake flour and mix to incorporate.
4. Divide batter into 2 equal portions in 2 separate big bowl. (One for plain flavor and 1 for cocoa flavor)
5. Mix cocoa powder into 1 of the bowl and stir to combined.
6. In another bowl, beat egg whites till foamy, add in cream of tar tar and gradually add in sugar and continue beat until firm peaks (meringue stand with a soft curve at the top)
7. Divide the meringue equally into the 2 bowls of batter.
8. Gently fold the meringue into the batter till well combined.
9. Spoon batters into tube pan, alternating spoonfuls of plain mixture and cocoa mixture to simulate a checkboard. To create marbling, run a table knife through the batter in a swirling motion.
10. Tap lightly for a few times to release any trapped air bubbles.
11. Bake at pre-heated oven at 160C (top & bottom heat) for 40 mins at the lowest rack. (I am baking at 160C for 15mins then reduce to 150C). Temperature varies from brand of oven used.
12. Once baked, immediately remove from the oven and give the pan a couple of bangs on the counter before turning upside down to cool completely.
13. Unmould from pan and cut before serving.
Happy Baking..