Double Chocolate Chiffon

Double Chocolate Chiffon with
Chocolate Bailey Cream
Adapted from Enne Ty’s recipe which can be seen here


5 yolks (65g egg with shell)
50g castor sugar
75g oil
70g full cream milk
30g chocolate Bailey Cream
100g Self raising flour
10g Cocoa Powder
1/4 tsp salt
70g chocolate (I used Callebaut 54% bitter sweet chocolate chips)

5 egg white
100g castor sugar (you can reduce sugar but I find it better with more sugar as I am using bitter sweet chocolate)
1/4 tsp cream of tartar


  1. Melt the chocolate in the microwave. Set aside to cool.
  2. In a mixing bowl, place Oil, 30g sugar, milk and yolks. Use a hand whisk to mix thoroughly before adding the cooled melted chocolate. Mix until well blended then add the flour and mix again until smooth.
  3. Beat the egg whites in the stand mixer until frothy before adding the cream of tartar. Continue to beat while gradually adding the sugar until firm peaks.
  4. Add meringue into the yolk batter in 3-4 portions, folding in gently until no streaks are seen.
  5. Transfer into a 20cm chiffon pan and tap gently to remove big bubbles. Place into a seamless pan before baking in a very shallow hot water bath at 160C for 90 minutes or until cooked.  (You can also bake without the water bath. Adjust temperature according to your oven.)
  6. Invert immediately to cool before unmoulding.




  1. Bravucon said

    Wowww i have to try this looks so delicious. Can i double the batch, and double the recipe. 👌👌👌Love your recipes!


  2. sandra said

    Hi Jeannie, when baking chiffon cakes, do you use both bottom and top oven heat?


    • jeannietay said

      Yes I do with a water bath to prevent cracks. Place the tube pan into a seamless pan and then place these into a bigger pan holding about a cup of hot water for the bath.


  3. Irene Lee said

    Hi Jeannie, if i do not have chocolate Bailey Cream, what ingredient can I replace. Pls advise. Thank you.


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