Saturday, May 10, 2008
I must apologise if you find my blog abit boring as I am always making chiffon cakes. Well, it's kinda addictive eating chiffon cakes actually. At least, my family thinks so. I like it that chiffon cakes aren't as oily and heavy as butter cakes. Previously, I have attempted a few mousse cakes before I started blogging. Though testers at home agreed that they were good, I had to finish most of the cakes all by myself. This is no good at all, especially when I am trying very hard to lose weight.
I baked this cake at the same time while waiting for my sourdough bread to proof. Knowing Ah Girl will not appreciate the bread, I didn't want her to feel left out. I had some chocolate chips which I wanted to clear off. This is the 2nd time I used Valrhona Cocoa Powder, the result is impressive. Everyone tasted it agreed that the chocolate taste is rich. No surprise here; I used my tried and tested chiffon cake recipe and modified accordingly. However, I have finished my stash of egg whites, so I only used 4 egg whites in this recipe. I am abit lazy and too tired to make ice cream tonight.
Double Chocolate Chips Chiffon Cake
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
140g Warmed Fresh Milk (I used Meiji Low Fat Milk)
25g Cocoa Powder
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking Soda
4 egg whites
50g castor sugar
1/2 tsp Cream of Tartar
80g Chocolate Chips
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2) Add oil and salt, whisk and add chocolate milk. Stir well.
3) Fold in sifted flour and mix well.
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5) Add in sugar gradually and beat till stiff peaks.
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7) Pour the mixture and add chocolate chips to the remaining egg whites and fold in gently till incorporated.
8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 180 deg.C for 10mins.
10) Turn down the temperature to 170 deg.C and bake for 20mins.
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 160 deg.C and bake for a further 5 to 10mins to brown the surface.
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.
*Note : I still prefer to use 4 yolks, 5 whites' recipe. Difference of 1 egg white is alot. The cake is slightly shorter than what I usually baked.
The cake was ready before dinner and Ah Girl was already waiting for me to cut it. She was pinching at the cake so I gave her a small slice before dinner. Shouldn't have done that. She had another slice after dinner and asked for a 3rd helping, which I stopped her. I suggested giving some away to my parents and brought her to the verge of tears. Like chocoholic mom, like chocoholic daughter. Ahahaha...
Besides baking bread and cake, I cooked dinner as well. I didn't plan the menu beforehand and bought aubergines and some char siew along the way. It was a fluke actually, the aubergine and char siew combo was quite good. A nice dish to go with rice. IH and helper had seconds. I didn't think much of it during cooking, so I didn't do a good job at cutting them up. Thus failed for presentation. Ahahaha.. Should you need the recipe, do drop me a note.
Happy baking/cooking~ それじゃ～～