I hope you aren't getting tired of seeing one chiffon cake following another shortly after. I'm in the process of experimenting with various recipes in search for my perfect chiffon formula and hence this may probably go on for some time, heh. Well, I'm glad that I finally get to make a chocolate chiffon cake. It wasn't one of the flavours on the top of my list but chocolate has always been my favourite dessert flavour, just haven't had it in chiffons as yet.
It's the 7th day of Chinese New Year. It's amazing how time flies, soon, the very special day will come when I will turn a year older, yet again. This just reminds me to really treasure the people and things around me. Instead of grumbling non-stop about the sad, bad and ugly, why not rejoice in what I already have and will have in time to come. There's so much to be happy about, so much to smile for.
20g castor sugar
5 egg whites
90g castor sugar
10g corn flour
1. Preheat oven to 160 degrees Celsius. Combine egg yolks and sugar in a medium bowl and mix well. Add water and oil and mix till incorporated. Add in flour and cocoa powder. Blend well and set aside.
2. Combine sugar and corn flour. Beat the egg whites till foamy. Gradually add half the sugar and corn flour and continue beating for a few minutes. Add the remaining sugar and corn flour and beat till stiff peak form.
3. Spoon out one-third of the meringe and gradually fold into the egg yolk mixture, taking care not to deflate the egg whites too much. When it's well-blended, pour the mixture into the remaining meringue and fold in gently, making sure that all the egg whites are incorporated into the mixture.
4. Pour the batter into an ungreased chiffon cake pan. Bake for 45-50 minutes before removing from the oven and turning it upside down to cool. Slice and serve.
Yields a 21 cm tube chiffon cake.