Recipe of Favorite Sublime Fluffy Cocoa Chiffon Cake
Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week Sublime Fluffy Cocoa Chiffon Cake. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sublime Fluffy Cocoa Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sublime Fluffy Cocoa Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sublime Fluffy Cocoa Chiffon Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can cook Sublime Fluffy Cocoa Chiffon Cake using 11 ingredients and 13 steps. Here is how you cook it.
It's quite often that cocoa batters generally sink, but adding powdered coconut milk makes it fluffy and tall. The resulting flavor is very mild and rich.
Just make sure to make a batter using powdered coconut milk.
Please adjust the amount of granulated sugar to your tastes. Recipe by ko-ko
Ingredients and spices that need to be Make ready to make Sublime Fluffy Cocoa Chiffon Cake:
- 18cm chiffon cake mold
- 4 large Egg yolks
- 5 large Egg whites
- 60 grams Cake flour
- 25 grams Cocoa powder
- 15 grams Powdered coconut milk
- 2 grams Baking powder
- 90 grams Granulated sugar
- 35 grams Vegetable oil
- 30 grams Water
- 10 grams Brandy (water)
Steps to make Sublime Fluffy Cocoa Chiffon Cake
- Combine all powdered ingredients and sift. Separate egg yolks and egg whites. Preheat oven to 170℃.
- Add half of the granulated sugar into the bowl with the egg yolks and whip until white and thick. Add vegetable oil, water, and brandy.
- Sift the powdered ingredients into the bowl. Make sure to mix well.
- Into the bowl of egg whites, add the rest of the granulated sugar in small batches to make a thick meringue.
- Add a third of the meringue to the batter from step 3 and fold in. Then, add half of the remaining meringue and mix together.
- Finally, pour the batter into the bowl of the remaining meringue. Fold in lightly in a cutting motion from the bottom up.
- Pour into the chiffon mold. Hold the center of the mold, lift, and tap lightly onto the workplace to remove any air bubbles.
- Set the timer for 30 minutes and bake in a 170℃ oven. Optional: While it's baking, make four to five cuts into the cake.
- Turn the oven down to 160℃ about 10 minutes before finishing (you could omit this step and keep it at 170℃ if you wish).
- Take it out, flip the mold upside-down, and set on a glass to cool. The cake will fall apart if immediately taken out of the mold.
- When the batter has cooled down, use a cake knife to remove the edges. Use a bamboo skewer for the center. Flip over and transfer onto a plate.
- Done.
- Serve with whipped cream and fruits if you wish.
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