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Ingredients Chocolate Chiffon Cake - large eggs plus one additional egg white - cake flour, sifted - unsweetened cocoa powder (regular unsweetened or Dutch-processed) - granulated white sugar, divided - baking powder - baking soda - salt - flavorless oil (vegetable, corn, canola, or safflower oil) - freshly brewed coffee or water, at room temperature - pure vanilla extract - (optional) cream of tartar
6 2 cups (200 grams) 1/4 cup (25 grams) 1 1/2 cups (300 grams) 2 teaspoons (8 grams) 1/4 teaspoon (1 gram) 1/2 teaspoon 1/2 cup (120 ml) 3/4 cup (180 ml) 1 1/2 teaspoons 1/2 teaspoon
Chocolate Glaze semi sweet chocolate, chopped butter, diced light corn syrup (liquid glucose or golden syrup) Mocha Filling pure vanilla extract white sugar unsweetened cocoa powder instant coffee powder cold heavy whipping cream (35-40% butterfat content)
1/2 teaspoon 1/4 cup (50 grams) 2 tablespoons (15 grams) 1 teaspoon (2 grams) 1 cup (240 ml)
Method Chocolate Chiffon Cake 1. Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes). 2. Preheat the oven to 325 degrees F (165 degrees C). You will need a 10 inch (25 cm) two piece ungreased tube pan. 3. In a large bowl sift the flour with the cocoa powder, 3/4 cup (150 grams) granulated white sugar, baking powder, baking soda, and salt. 4. In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Make a well in the center of the flour mixture and add the wet ingredients and whisk until smooth. Scrape down the sides of the bowl as needed.