Sublime Fluffy Cocoa Chiffon Cake
Sublime Fluffy Cocoa Chiffon Cake

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sublime fluffy cocoa chiffon cake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Sublime Fluffy Cocoa Chiffon Cake is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Sublime Fluffy Cocoa Chiffon Cake is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sublime fluffy cocoa chiffon cake using 11 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Sublime Fluffy Cocoa Chiffon Cake:
  1. Make ready 18cm chiffon cake mold
  2. Take 4 large Egg yolks
  3. Prepare 5 large Egg whites
  4. Prepare 60 grams Cake flour
  5. Take 25 grams Cocoa powder
  6. Take 15 grams Powdered coconut milk
  7. Make ready 2 grams Baking powder
  8. Make ready 90 grams Granulated sugar
  9. Prepare 35 grams Vegetable oil
  10. Take 30 grams Water
  11. Get 10 grams Brandy (water)
Steps to make Sublime Fluffy Cocoa Chiffon Cake:
  1. Combine all powdered ingredients and sift. Separate egg yolks and egg whites. Preheat oven to 170℃.
  2. Add half of the granulated sugar into the bowl with the egg yolks and whip until white and thick. Add vegetable oil, water, and brandy.
  3. Sift the powdered ingredients into the bowl. Make sure to mix well.
  4. Into the bowl of egg whites, add the rest of the granulated sugar in small batches to make a thick meringue.
  5. Add a third of the meringue to the batter from step 3 and fold in. Then, add half of the remaining meringue and mix together.
  6. Finally, pour the batter into the bowl of the remaining meringue. Fold in lightly in a cutting motion from the bottom up.
  7. Pour into the chiffon mold. Hold the center of the mold, lift, and tap lightly onto the workplace to remove any air bubbles.
  8. Set the timer for 30 minutes and bake in a 170℃ oven. Optional: While it's baking, make four to five cuts into the cake.
  9. Turn the oven down to 160℃ about 10 minutes before finishing (you could omit this step and keep it at 170℃ if you wish).
  10. Take it out, flip the mold upside-down, and set on a glass to cool. The cake will fall apart if immediately taken out of the mold.
  11. When the batter has cooled down, use a cake knife to remove the edges. Use a bamboo skewer for the center. Flip over and transfer onto a plate.
  12. Done.
  13. Serve with whipped cream and fruits if you wish.

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