Moist and Soft Cocoa Chiffon Cake
Moist and Soft Cocoa Chiffon Cake

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, moist and soft cocoa chiffon cake. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Moist and Soft Cocoa Chiffon Cake is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Moist and Soft Cocoa Chiffon Cake is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook moist and soft cocoa chiffon cake using 11 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Moist and Soft Cocoa Chiffon Cake:
  1. Get 4 Egg white (Large)
  2. Make ready 2 drops Lemon juice
  3. Make ready 40 grams [A] Sugar
  4. Get 5 grams [A] Cornstarch
  5. Make ready 3 [B] Egg yolk (Large)
  6. Get 35 grams [B] Sugar
  7. Take 50 ml Vegetable oil
  8. Prepare 90 ml Milk
  9. Take 65 grams [C] Cake flour
  10. Take 20 grams [C] Cocoa powder
  11. Prepare 1/2 tsp [C] Baking powder
Step by Step to make Moist and Soft Cocoa Chiffon Cake:
  1. Whisk egg white and lemon juice in a bowl. Add the mixed together [A] ingredients in three separate amounts and beat until a soft peak forms. Please be careful not to over whisk.
  2. Place [B] in another bowl and mix over boiling water until white and thick and the sugar dissolves into the mixture. Mix it over heat. Then add a little vegetable oil and then milk alternately and whisk some more.
  3. Add the sifted [C] ingredients and mix with a whisk, making a large circle.
  4. Your batter should be ready for the next step once the flour disappears in the mixture, like in this picture.
  5. Now add 1/3 of meringue into this batter and mix with a whisk in a cutting motion.
  6. Then transfer this into the remaining meringue. Combine gently with a rubber spatula.
  7. Mix from the bottom of the bowl to the top. Do not knead. Please be quick. The cocoa powder makes it difficult to retain the tiny air bubbles in the meringue.
  8. Pour the batter into the chiffon cake pan - working from further away towards you. Doing so makes it more easy to spread the batter in the mold evenly.
  9. Tap the mold on the kitchen counter to release any bigger bubbles in the batter. Support with your hands so as not to spill the batter.
  10. Bake in a preheated 170℃ oven for about 40 minutes. Once it is baked, turn it over and allow to cool.
  11. As the cake cools slightly, cover with a plastic bag to prevent drying out.
  12. Remove from the pan once it has cooled completely. Run a palette knife around the cake between the cake and mold to remove.
  13. Once you have removed the outer mold, you can remove the base.
  14. Turn over the cake onto a plate and remove the inner base mold.
  15. Slice into desired size and serve with whipped cream.

So that’s going to wrap this up with this exceptional food moist and soft cocoa chiffon cake recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this site in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to moist and soft cocoa chiffon cake cooking. Go on get cooking!