Saturday, September 19, 2009

Double Chocolate Chip Chiffon Cake

This is one of my children's favourite cake (especially with lots of chocolate chips)

Double Chocolate Chip Chiffon Cake (18cm chiffon cake tin)
Ingredients :
  1. 4 nos. egg yolk (size : grade A)
  2. 40ml corn oil
  3. 100gm superfine flour
  4. 1 tbsp Cocoa powder
  5. a dash of cinnamon powder
  6. 50gm chocolate chips
  7. 70ml warm water /milk (I used milk)
  8. 5 nos egg white (size : grade A)
  9. 45gm sugar (add more if you prefer)
  10. 0.5 tsp lemon juice)

Method :
  1. Preheat oven at 170 C.
  2. Combine egg yolks, oil, flour, cocoa, cinnamon powder and water/milk. Mix till well blended and set aside.
  3. Whisk egg whites till frothy.
  4. Gradually add in sugar and lemon juice. Continue whisking till stiff peak is formed.
  5. Mix 1/3 of the egg whites into the egg yolk batter with a whisk.
  6. Fold in the remaining egg yolk batter.
  7. Gradually add in the chocolate chips.
  8. Pour batter into a chiffon cake tin and bang the tin a couple of times to release the trappedbubbles.
  9. Bake in the oven at 170C for 30- 35 mins or till cooked.
  10. Remove cake from oven and invert it immediately to cool for 30 mins before slicing.

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