Keke Qi Feng's recipe

How to Make Perfect Chocolate Chiffon Cake

Chocolate chiffon cake, a light and airy dessert with rich cocoa flavor, is easier to bake than you think. Follow this simple guide to create a showstopper.

Ingredients:

- 6 eggs (separated)

- 85g cake flour

- 30g cocoa powder

- 100g sugar (divided)

- 50g vegetable oil

- 60ml milk

- 1 tsp vanilla extract

- ½ tsp cream of tartar

Steps:

1. Prep: Preheat oven to 160°C. Grease a 17cm round cake pan and line the bottom with parchment paper. Sift flour and cocoa powder twice; set aside.

2. Meringue: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add 70g sugar, 1 tbsp at a time, until stiff peaks form. Set aside.

3. Yolk Mixture: In another bowl, whisk egg yolks, remaining 30g sugar, oil, milk, and vanilla until smooth. Gently fold in the sifted dry ingredients until just combined.

4. Combine: Gently fold 1/3 of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue in two batches, using a spatula with a cutting motion to deflate as little as possible.

5. Bake: Pour the batter into the pan and tap gently to remove air bubbles. Bake for 35-40 minutes until a toothpick comes out clean.

6. Cool: Immediately invert the pan over a cooling rack and let cool completely. Once cooled, run a knife around the edges and unmold.

Serve with dusted powdered sugar or fresh berries for a delightful treat!