A Simple Chocolate Cake Made Using Chiffon Batter
I made a plain version, so I tried making a chocolate version as well ( O ).
In Step 7, I used Miyaki's © mixing technique fromas a reference; using a hand mixer to mix the flour after adding it in is extremely easy to do . It might be better to use heavy cream that has 30~35% milk fat . It solidifies easily when chocolate is added. For 27x27 cm [10.6x10.6 in] or 30x3cm cake pa. Recipe by Rearea cheese
Ingredients
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1 Chiffon cake batter
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4 ○Egg whites (L)
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50 grams ○Sugar
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4 △ Egg yolks (L)
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20 grams △ Sugar
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40 ml ●Vegetable oil or olive oil
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70 ml ●Milk or water
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65 grams ▲Flour (cake flour)
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10 grams ▲Cocoa Powder (sugar free)
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200 ml Heavy cream
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1 bar Bar of chocolate (dark/black) about 60g
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1 bar Bar of chocolate (milk) about 60g
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Decorations:
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1 Cocoa powder (sugar free)
Cooking Instructions
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1
Please refer tofor an in-depth process. Do so for Steps 4~7.
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2
Spread out cooking paper in the pan.
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3
Combine the ▲flour and ▲cocoa by sifting together. This time I made it with 5g of (sugarless) cocoa, and 5g of dark/black cocoa .
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4
Return the heavy cream to room temperature.
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5
Start preheating the oven to 180°C for 14 minutes.
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6
Add the ○ sugar to the egg whites in 3-4 turns, and whip until peaks form. Point : Please slowly whisk for one minute at the lowest setting in the end.
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7
Add the △ sugar to the egg yolks all at once, mix until white, then add in all of the ● ingredients and stir together.
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8
Add the sifted powder to the egg yolk bowl little by little, and mix with an egg beater or a spatula.
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9
Add the meringue into Step 8 in 2-3 turns, and mix without mashing the meringue.
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10
Place the batter into the pan, and flatten out with a dough scraper or a spatula.
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11
Place into the preheated oven and bake for 14 minutes.
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12
Wrap the freshly baked cake while it's still hot with a large piece of plastic wrap so that it's airtight.
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13
Place Step 12 into a large plastic bag, and let cool completely.
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14
Melt the chocolate in a hot water bath, add in the heavy cream that has been returned to room temperature while still in the hot water bath, and stir together.
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15
After stirring, place into an ice water bath, cool while stirring, and stir for an additional 7 minutes with a mixer once it cools.
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16
Cut the cake in half once it cools.
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17
Cut a clear file in half, adjust the length, and use it as a combined stand to move it easily and conveniently. Try it out!
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18
Thickly coat the sponge cake cut in half with the cream.
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19
Cover with the other half of the cake, and coat all over with the remaining cream. Use a knife for the top. We will cut the edges in order to prevent them from drying out.
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20
How to wrap in plastic wrap: We will cut around the edges, so sticking several toothpicks around the edges so that it doesn't stick to the plastic wrap will allow you to lightly wrap it.
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21
Wrap in plastic wrap, and let sit in the fridge for a minimum of two ours to let the flavor soak in.
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22
After it has chilled, remove the toothpicks, and coat the entire cake in cocoa.
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23
After coating in cocoa, Cut around the edges in 4 places. Cut into your desired sizes, and it's done.
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24
I also have a plain version.
https://cookpad.com/us/recipes/171371-simple-shortcake-made-with-chiffon-cake
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