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Chocolate Chiffon Cake

Custo $10, economizar $15

Fonte: Recommended by CookPal

  • 90 Min
  • 4 Porções
  • $10

INGREDIENTES

  • Dry Ingredients

    • 65g cake flour
    • 20g cocoa powder
    • 1/3 tsp baking powder

  • Wet Ingredients

    • 🥚 3 eggs
    • 45g vegetable oil
    • 🧂 80g sugar
    • 3 tbsp warm water

PASSOS

1

Whisk egg yolks at high speed for 10 seconds, then gradually add 3 tbsp warm water and 40g sugar while whipping for 3 minutes.

2

Gradually add vegetable oil while whisking. Add it slowly to prevent the foam from collapsing.

3

Whisk the egg yolk mixture until it leaves a trace when dropped.

4

Whisk egg whites at high speed for 1 minute, then gradually add 40g sugar to create a meringue.

5

Combine sifted cake flour, cocoa powder, baking powder, and meringue into the egg yolk mixture in thirds, folding gently.

6

Pour the batter into a chiffon pan sprayed with water, tap lightly to remove air bubbles, and bake at 170°C for 40 minutes.

7

Cool the chiffon cake upside down for about 1 hour after removing it from the oven.

8

Optionally, decorate with whipped cream or chocolate cream before serving.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 6g
    Proteína
  • 30g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Ensure all ingredients are at room temperature for better mixing.Use a chiffon pan with a removable base for easier cake removal.Do not grease the pan; the batter needs to cling to the sides for proper rising.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.