Mocha Chiffon Cake

img_0784

Mocha Chiffon Cake

Ingredients
6 egg yolk
40g sugar
¼ tsp salt
80g corn oil
110g milk
5g  Coffee Powder
30g dark chocolate (melt in microwave)
150g self raising flour

6 egg white
100g caster sugar
¼ tsp cream of tartar

img_0786Method

1. Preheat oven to 160C.

2. Sift flour. Set aside. Heat milk to warm and add the coffee powder. Stir and let cool.

3. With a hand whisk, whisk oil, coffee mixture, egg yolk, salt and 40g sugar together until combined. Add the melted chocolate and mix again to combine.

4. Sift flour  into the egg yolk batter and whisk until smooth.

5. With an electric mixer, whisk the egg whites till frothy then add cream of tartar and gradually add the 100g sugar and continue to beat until firm peaks form.

6. Fold in 1/3 of the meringue into the egg yolk batter until combined before adding the next 1/3 portion and mix again. Finally add the last portion and use a spatula to scoop from bottom and fold up until no streaks of white meringue can be seen. Gently fold in the raisins and then transfer the batter into a 20cm tube pan. You can use a 22cm pan if you wish for a shorter cake.

7. Place pan into a preheated oven and bake at 160C for 70-80 mins until cooked. Temperature and timing is indicative only. Please adjust according to your oven. You may tent the cake if it’s getting too brown.

img_0771

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: