Moist and Soft Cocoa Chiffon Cake
Moist and Soft Cocoa Chiffon Cake

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, moist and soft cocoa chiffon cake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Moist and Soft Cocoa Chiffon Cake is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Moist and Soft Cocoa Chiffon Cake is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook moist and soft cocoa chiffon cake using 11 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Moist and Soft Cocoa Chiffon Cake:
  1. Get 4 Egg white (Large)
  2. Get 2 drops Lemon juice
  3. Take 40 grams [A] Sugar
  4. Prepare 5 grams [A] Cornstarch
  5. Get 3 [B] Egg yolk (Large)
  6. Make ready 35 grams [B] Sugar
  7. Take 50 ml Vegetable oil
  8. Make ready 90 ml Milk
  9. Get 65 grams [C] Cake flour
  10. Get 20 grams [C] Cocoa powder
  11. Prepare 1/2 tsp [C] Baking powder
Instructions to make Moist and Soft Cocoa Chiffon Cake:
  1. Whisk egg white and lemon juice in a bowl. Add the mixed together [A] ingredients in three separate amounts and beat until a soft peak forms. Please be careful not to over whisk.
  2. Place [B] in another bowl and mix over boiling water until white and thick and the sugar dissolves into the mixture. Mix it over heat. Then add a little vegetable oil and then milk alternately and whisk some more.
  3. Add the sifted [C] ingredients and mix with a whisk, making a large circle.
  4. Your batter should be ready for the next step once the flour disappears in the mixture, like in this picture.
  5. Now add 1/3 of meringue into this batter and mix with a whisk in a cutting motion.
  6. Then transfer this into the remaining meringue. Combine gently with a rubber spatula.
  7. Mix from the bottom of the bowl to the top. Do not knead. Please be quick. The cocoa powder makes it difficult to retain the tiny air bubbles in the meringue.
  8. Pour the batter into the chiffon cake pan - working from further away towards you. Doing so makes it more easy to spread the batter in the mold evenly.
  9. Tap the mold on the kitchen counter to release any bigger bubbles in the batter. Support with your hands so as not to spill the batter.
  10. Bake in a preheated 170℃ oven for about 40 minutes. Once it is baked, turn it over and allow to cool.
  11. As the cake cools slightly, cover with a plastic bag to prevent drying out.
  12. Remove from the pan once it has cooled completely. Run a palette knife around the cake between the cake and mold to remove.
  13. Once you have removed the outer mold, you can remove the base.
  14. Turn over the cake onto a plate and remove the inner base mold.
  15. Slice into desired size and serve with whipped cream.

So that is going to wrap it up with this exceptional food moist and soft cocoa chiffon cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!