Chocolate vanilla chiffon

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chocolate Vanilla Chiffon

ingredients:-

1 egg
90g flour + 5g flour
5g cocoa powder
60g oil
80g milk
1 tsp Vanilla

240g egg whites
85g sugar
1/4 tsp cream of tartar

Method:
1. Warm 20g of milk and add the cocoa powder and mix till combined. Do the same with another 20g milk and the vanilla and 5g of flour; mix and set aside.
2. In a large bowl add the egg, oil and balance 40g milk. Whisk to mix before adding the 90g flour. Mix well then divide into two equal portions. Add the cocoa mixture into one portion and the flour/Vanilla mixture into another portion. Mix well and set aside.
3. In another clean mixing bowl whisk the egg whites with sugar and cream of tartar to firm peaks and divide equally into two portions.
4. Fold one portion into the cocoa batter until well combined. Do the same for the vanilla portion.
5. Drop dollops of batter alternatively into the tube pan.
6. Bake at 160C for 90 mins with a shallow water bath.
7. Invert to cool and unmould carefully as this is a very soft cake.
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14 Comments »

  1. Ryza said

    What a beautiful chiffon. You have small pores of each your chiffon, is it because you use water bath method for baking chiffon ?
    And is it mean place the water under rack level to keep the moist air while oven. The water and the pan chiffon are in different place ?

    Like

    • jeannietay said

      You can place the water under the rack level which is steam baking. Some find that works too. I place the chiffon pan into another seamless pan before placing these into another larger pan holding a shallow water to create a water bath.

      Like

      • Ryza said

        Thank you so much for your reply

        Like

  2. JO said

    Hi Jeannie, are u able to share a picture of how the pans are placed for this:

    “I place the chiffon pan into another seamless pan before placing these into another larger pan holding a shallow water to create a water bath”

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    • jeannietay said

      my description is so bad huh?

      Like

    • jeannietay said

      Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height. Is this description clearer?

      Like

      • JO said

        haha its not that you are bad.. it’s cos im a noob so cannot picture the “tips and tricks” of baking. 🙂 Thk you very much. Love your posts!

        Like

  3. Amelia said

    Hai Jeannie, may i know kind of flour that you use in this recipe? Is the low prot or all purpose flour?
    Thank you

    Like

    • jeannietay said

      All purpose flour is fine. THis recipe has very little flour so it’s insignificant.

      Like

  4. dian said

    Hi Jeannie, your chiffon always looks flawless when they are out of mold. I have been baking your recipe multiple times, taste superb and they rise well. But problem with unfolding, I tried knife method, slowly move along the side using serrating motion, result looked uneven and also serrated cake surface. Also tried unfolding with barehand, some chunk sticked to the pan. Can you share some tips for umolding the cooled cake for a perfect presentation. Many thanks!

    Like

    • jeannietay said

      Hi, use a thin knife to run around the sides is correct. For the bottom part, use a flat plastic crapper to do the job.

      Like

      • Dian said

        Thanks for the tips. Is there any chance you’d do an unmolding video? It’d be awesome.

        Like

      • jeannietay said

        This site cannot link video

        Like

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