UPDATED POST ON 6-3-2016
Upload a new picture and a new instruction on baking on a normal pan .
Hmmm, I baked a cream cheese chocolate chiffon cake. It was a successful bake. However, when I unmould , I broke the cake。Then I thought I might used up my leftover mirror glaze chocolate frosting to cover my “fault”. Somehow, being in a frustrated mood, I poured the chocolate frosting to the cake when it is too hot (in order for the chocolate frosting to stay in the cake, it should be at about our body temperature)…making the cake too wet. When I cut, the cake became less spongy, a bit soggy and messy.. It is definitely a wrong decision! However, I managed to salvage 2 pieces for picture taking and frankly speaking, the picture did not do justice to the cake.
When I posted my pictures to the Facebook Food group, apparently, members of the Group can take this imperfections and asked for recipe. That is the reason that make me issued this post.
Trust me, there is nothing wrong with the recipe and steps of illustration, it is my negligence on the handling of the cake. Following the recipe closely will definitely yield you a nice chocolaty cream cheese chiffon cake.
The cake is moister than most chiffon due to the heavier cream cheese used. I found that it is especially nice after keeping it in the fridge for a few hours. In fact, it is very much like the Japanese cheese cake.
WHAT IS REQUIRED
Servings: Prepared a 19 cm chiffon tube pan chiffon cake
Ingredient A – For egg yolk batter portion
5 egg yolks
80 grams of sifted self raising flour
30 grams of butter
80 grams of cream cheese
80 grams of fresh milk.
2 tablespoons of cocoa powder
Ingredients B – For egg white beating
5 egg whites
85 grams of castor sugar
1 tsp. of cream of tartar
STEPS OF PREPARATION
Get ready a 19cm chiffon tube pan. PLEASE DO NOT GREASE THE CHIFFON TUBE PAN.
Pre heat the oven to 165 degree Celsius.
Melt the butter, cream cheese and milk in a microwaveable bowl for about 1 minute. Stir until well mixed and set aside. If you do not have a microwave oven, just heat up using double boiler method (oven a pot of hot water) until melted and well mixed.
Sift in the chocolate and self raising flour, stir until well combine. Gradually add in the egg yolks one by one. Stir until well mixed and set aside for later use.
Beat the egg whites in a standing mixer until foamy. Add in 85 grams of castor sugar and 1 teaspoon of cream of tartar. Beat the egg whites until firm peak form. If you want taller chiffon, you can beat the egg white until stiff peak but it will have the tendency to crack.
Fold in the egg whites in 3 stages to the egg yolk mixture as swiftly and as lightly as possible.
Transfer the batter to the ungreased chiffon cake tin and baked in the oven at 175 degree Celsius for 45-50 minutes or when a skewer inserted comes out clean. In the event that the top starts to turn brown too soon, you can lower the temperature to 160 degree Celsius and continue the baking.
Once ready, take out from the oven, invert upside down over a wire rack and let it cool completely. To unmould, use a sharp knife to scrap the sides or use hands to slightly “peel” the chiffon cake. A successful and properly baked chiffon cake should be spongy enough for you to “peel” from the tin without breaking the cake. Cut using a serrated knife when completely cooled.
If you are interested in the Mirror Glaze chocolate frosting, you can refer to this post: Chocolate Mirror Glaze Recipe (镜面巧克力蛋糕装饰）
BAKING USING NORMAL PAN
- Pre-heat the oven to 165 degree Celsius with top and bottom heat only. Place a tray of water on the lowest rack .
- Transfer the batter to a 8″ round cake tin with detachable base. DO NOT GREASE THE CAKE TIN. Level and lightly bang on the table 2-3 times to force out trapped air.
- Bake the chiffon for 15 minutes. After 15 minutes, use a sharp knife to score your desired pattern (to prevent uneven cracking). Put back to the oven and continue to bake for another 45 minutes or until a skewer inserts into the center comes out clean.
- When out of the oven, light bang the tin on the table 1-2 time and immediately invert for cooling purposes. Cool completely before unmolding by hand.
Pardon me for the poor picture. Do give some confidence on this recipe. This is a rather moist chiffon and I am sure you will like it if you give it a chance. When time permits, I will prepare another cream cheese chocolate chiffon and I will have a separate section of photo taking.
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Reblogged this on sheribarton64 and commented:
Not sure why the cake that I made wouldn’t rise. Is it because I used the aerating mode on the electric mixer instead of beating to beat the egg white?
I am unsure, but generally not rising means that egg white have deflated. Possible that the folding and the beating of egg whites have problems. I have never heard of aerating mode of standing mixer.
Was it also because I used the chilled eggs there were taken straight out of the fridge?
I used that too it I think folding is the culprit if this is your initial attempt. I failed many time too
Was it because I used chilled eggs that were taken straight out of the fridge?
This wasn’t my first attempt. It was the 5th one (I believe) that I made. The 1st cake that I made surprisingly turned out pretty well and considerably successful. I shall keep trying. Thanks Kenneth!
Hi Kenneth, how can i know the recipes for 25cm chiffon tube pan, Please advise, TQ
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