No no. The post tittle is not a typo error. Wanted to bake another chiffon cake for the weekend so that we have something to munch on. Since my helper loves chocolate cake so much, i decided to bake us a chocolate chiffon.
So I really really need to finish my pack of Hershey's Milk Chocolate chips as I want to try the semi sweet ones. Been reading Rei's blog for a while on her chiffon cake tips. Very good read.. I read and study everything she wrote and finally got the hang of it.
But when i attempt her recipe, it doesn't turn out as nice as hers. The texture is just slightly better than the Blueberries Cheese Chiffon. Less holes and the chocolate chips do not sink entirely to the bottom, some are still at the middle. (Maybe because i did not bang the cake tin after pouring the batter in) It also does not crack as much.
I was just wondering, when u are not satisfied with the result of one recipe, do u attempt it till u are satisfied or u would go to the next one? For me, i prefer to go to the next one.
Double Chocolate Chips Chiffon
( Adapted from: All That Matters to Rei)
*Make a 21cm cake tin (I use a 18cm one)
4 Egg Yolks
40gm Castor Sugar
40gm Corn Oil
25gm Cocoa Powder Dissolve in 140gm Warm Milk
120gm Cake Flour
1/4 tsp Baking Powder
1/8 tsp Baking Soda
5 Egg Whites
50gm Castor Sugar
1/4 tsp Cream of Tartar
80gm Chocolate Chips
1. Using a hand whisk, whisk egg yolks and sugar till sugar dissolves.
2. Whisked in Corn Oil and salt then follow by chocolate milk.
3. Sieve in (B) and mix well.
4. In a clean large mixing bowl, whisk egg whites till frothy with an electric mixer. Add in cream of tartar.
5. Continue beating till soft peaks and add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Fold the rest of the whites and chocolate chips into the mixture.
8. Pour the batter into an ungreased chiffon cake tin.
9. Bake in a preheated oven at 150c for 30 minutes.