Chocolate Chiffon Cake with Chocolate Chips
Chocolate flavor cakes and desserts are kids’ favorite. To make the taste of this Chocolate Chiffon Cake richer, this recipe adds chocolate chips inside and on top of the cake.
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Equipment
- 1 22-cm loose base tube pan
Ingredients
Ingredients:
- 6 egg yolks grade A, room temp.
- ⅓ tsp fine salt
- 55 g fine sugar
- 160 g milk
- 80 g corn oil
- 135 g cake flour
- 25 g cocoa powder
- ¾ tsp baking powder
- ⅛ tsp baking soda
- 75 g chocolate chips
Ingredients for meringue:
- 6 egg whites grade A, room temp.
- ¼ tsp cream of tartar
- 120 g fine sugar
Other ingredient:
- 25 g chocolate chips for topping
Instructions
- Add in a tray of water (about 2 cups) in the oven, preheat oven to 160°C/320°F.
- Combine cake flour, cocoa powder, baking powder, baking soda and 75 g of chocolate chips, sift through and mix well. Set aside chocolate chips coated with flour.
- Combine egg yolks, salt and sugar, mix well. Add in milk, mix well. Add in oil, mix well. Sift in flour mixture, mix until combined.
- Whisk egg whites on low speed until large bubbles are formed. Add in cream of tartar, whisk until tiny bubbles. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free (including egg yolk). It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
- Add meringue into batter in 4 batches, mix gently using balloon whisk.
- Fold gently until well mixed with spatula.
- Fold in chocolate chips coated with flour.
- Tap mixing bowl on countertop for a few times to burst large bubbles, then pour batter into 22-cm loose base tube pan (do not grease), tap tube pan gently again on countertop for a few times. Decorate the top with 25 g of chocolate chips.
- Put into preheated oven, bake at 160°C/320°F for 45 minutes, then at 180°C/355°F for another 10-15 minutes, until the top of Chocolate Chiffon Cake is golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
- Turn the pan upside down onto a wire rack (at least 6″ from countertop), set aside until fully cooled.
- Unmould Chocolate Chiffon Cake when it has fully cooled down.
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Notes
Coating chocolate chip with flour will help preventing it from sinking all to the bottom.
Nutrition (per serving)
Calories: 247kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 99mgSodium: 143mgPotassium: 132mgFiber: 1gSugar: 20gVitamin A: 152IUCalcium: 56mgIron: 1mg
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