Chocolate Chiffon Cake

Recipe makes at least 1 round pan of 10 x 2.5 inches Chiffon Cake

Ingredients:

Mixture 1

• 200g or 1 cup white granulated sugar
• 160g or 8 pcs. egg yolks
• 6g or 1 tsp. iodized salt
• 3g or 3/4 tsp. vanilla powder
• 180g or 3/4 cup water
• 12g or 1 tbsp. baking powder
• 200g or 1 1/2 cup cake flour, sifted
• 50g or 1/2 cup KESSLER’S® Alkalized Cocoa Powder
• 112.5g or 1/2 cup corn oil

Mixture 2

• 240g or 8 pcs.egg whites
• 3.5g or 1 tsp cream of tartar
• 100g or 1/2 cup white granulated sugar

Procedure:

Mixture 1

1. Using a flat paddle, combine egg yolks, refined sugar, vanilla powder, and salt in a mixing bowl. Mix until mixture is light lemon yellow in color and consistency is fluffy/no longer grainy.
2. In a separate bowl, combine baking powder, cake flour, and KESSLER’S® Alkalized Cocoa Powder. Set aside.
3. Add in half of the dry ingredients into the egg yolk mixture, followed by water. Add in the remaining dry ingredients.
4. Add in the corn oil and continue mixing until it has incorporated into the batter. Strain to get rid of any lumps. Pour batter into a big stainless bowl.

Mixture 2 (Cont.)

1. Whip egg whites and cream of tartar. Once it reaches soft peak stage, gradually add in the sugar, pausing in between addition. Whip until medium peak.
2. Take 1/3 of the whipped egg whites then carefully fold into Mixture 1. When streaks of egg whites are no longer visible, fold in the rest of the whipped egg whites. Immediately pour the batter into prepared pans (lined with greaseproof paper without grease) then bake in a 175 ⁰C preheated oven. Baking time will depend on the size of the pan.
3. After baking, remove cake from pan to prevent shrinking and allow to completely cool in a cooling rack.