I have this chocolate and nut chiffon cake recipe sticking on the fridge door for some time and waiting for me to give it a try. To celebrate the coming of Friday tomorrow (don’t we all love Fridays??), I decided to make my oven work for this tonight.
The original recipe is from Kitchen Corner and here’s the link: http://gracekitchencorner.blogspot.com/2008/07/chocolate-nut-chiffon.html
I converted the ingredients but it’s all agak-agak and I didn’t even follow the amount for cocoa powder ;p When I saw the original recipe with its 110gm of egg whites, I thought I really don’t want to be measuring egg whites and yolks each time I make this, so I took the liberty to just dump in 5 egg whites and 4 egg yolks. I am glad the cake turned out fine because instead of adding the corn flour into the egg white mixture, I added it into the egg yolk mixture! I expected some a disaster out of this but hey, it’s OK after all!
It’s not possible to take out the corn flour from the egg yolk mixture, so I just leave it and added some more to the egg whites.
Of course my humble cake here doesn’t look very pretty, but this is a good recipe. I love this cake! The texture is so soft and moist. The almond gave the cake a good aroma and the extra bite while the raisin balances the cocoa powder with its sweetness. Perfect!
The original recipe is from Kitchen Corner and here’s the link: http://gracekitchencorner.blogspot.com/2008/07/chocolate-nut-chiffon.html
I converted the ingredients but it’s all agak-agak and I didn’t even follow the amount for cocoa powder ;p When I saw the original recipe with its 110gm of egg whites, I thought I really don’t want to be measuring egg whites and yolks each time I make this, so I took the liberty to just dump in 5 egg whites and 4 egg yolks. I am glad the cake turned out fine because instead of adding the corn flour into the egg white mixture, I added it into the egg yolk mixture! I expected some a disaster out of this but hey, it’s OK after all!
It’s not possible to take out the corn flour from the egg yolk mixture, so I just leave it and added some more to the egg whites.
Of course my humble cake here doesn’t look very pretty, but this is a good recipe. I love this cake! The texture is so soft and moist. The almond gave the cake a good aroma and the extra bite while the raisin balances the cocoa powder with its sweetness. Perfect!
Ingredients:
Egg Whites (5)
Caster Sugar (55 gm)
Corn Flour (1 tbsp)
Egg Yolks (4)
Water (1 tbsp)
Oil (1 tbsp)
Cocoa Powder (2-3 tbsp)
Plain Flour (40gm)
Caster Sugar (10gm)
Raisin (handful)
Almond slices (handful)
Preheat oven at 170C
Method:
1. Beat egg yolk, oil, water, cocoa powder, plain flour and caster sugar (10gm) until combined. (I used an electric whisk and beat it for about 2min).
2. In a separate bowl, beat egg white for about 1min or until soft peak forms. Add caster sugar (55gm) and beat till stiff. Add corn flour and beat till combined.
3. Add egg white portion into the egg yolk mixture in no. 1 in 3 portions (1/3 each time). Mix well each time with a spatula.
4. When mixing is done, pour it into a chiffon baking tin.
5. Sprinkle raisins and almond slices on top and bake for 35-40 min or until cooked.
Note: I turned the temperature down to 160C during the last 10min of baking.
Happy Friday everyone!
2 comments:
I attest that the texture came out great!
This is my #1 supporter :)
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