Japanese Dark Pearl Chocolate Chiffon Cake - by Fiona Lau

I Was away to batam yesterday and my last, last min baked two naked chiffon cakes today, "Japan Dark Pearl chiffon cake" to celebrate my important man in my life. No matter what we gone through and I know at the end he'll always be there for me. Today is my dearest hubby 52 years birthday and to all Mamas in the world and the most important is my Dearest Mum and my late MIL too "Happy Mothers day" to all mummy ... This is my first time baking recipe adapted from Diana Gale I would like to thank you for the great recipe family and Friend are satisfied with the cake not to sweet and super moist can taste the actual cocoa taste I can say is。Wooo and Thank you for your great sharing

***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q
RECIPE Adapted from here Step by Step:  thedomesticgoddesswannabe




Japanese Dark Pearl Chocolate Chiffon Cake
Serves 10
Ingredients
  1. 5 egg yolks, at room temperature
  2. 60g vegetable oil
  3. 100g whole milk, at room temperature
  4. 130g dark chocolate, broken into pieces 
  5. 55g cake flour
  6. 25g cocoa powder 
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 5 egg whites, at room temperature
  10. 80g caster sugar
  11. 1/2 teaspoon cream of tartar
Instructions
  1. Before you start, make sure that all the ingredients are at room temperature.
  2. Melt the chocolate in a heat proof bowl over a ban marie. Set this aside to cool a little.
  3. In the bowl of a mixer, beat together the egg yolks and oil.
  4. Followed by the milk. Then the melted chocolate.
  5. Mix until blended. Add the sifted flour/ cocoa powder/ baking soda and baking powder. Mix to combine, scrapping the sides of the bowl occasionally. Set this aside.
  6. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar.
  7. Gradually add the sugar, whisking continuously, until stiff peaks.
  8. Add 1/3 of the egg whites into the egg yolk mixture. Mix to combine. There is no need to be gentle at this stage.
  9. Add the remaining egg whites in 2 batches, and gently fold the whites into the batter until no streaks remain.
  10. Pour into an UNGREASED 21-23cm chiffon pan and lift the pan to about 10cm from the table top. Drop the pan. This removes the larger air bubbles. Repeat this a couple of times.
  11. Bake at 180°C for 1 hour. You may need to adjust the baking time, depending on your oven. If the top gets too brown or cracks too much, cover with a piece of aluminium foil – just open the open, place the foil over the cake and close the oven door as quickly as you can.
  12. Invert the cake pan until it cools completely before removing from the pan.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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