Zara ♥ Baking

CHOCOLATE RAISIN CHIFFON CAKE

CHOCOLATE RAISIN CHIFFON CAKE

source : Kevin Chai's cookbook

Chiffon Cake is done by : Kevin Chai

Egg yolk batter :

3 egg yolks

20 gm chocolate chips

50 gm cooking chocolate (grated)

30 gm raisins

30 ml fresh milk

2 tbsp. cooking oil

30 gm caster sugar

1 tbsp. cocoa powder

90 gm self-raising flour

Egg white foam :

3 egg whites (A)

1/4 tsp. cream of tartar

50 gm caster sugar

Decoration :

chocolate scrolls

cocoa powder

Method :

1. To make egg yolk batter : combine all ingredients in a mixing bowl until forms batter. Keep aside.

2. To make egg white foam : beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form. Gently fold beaten egg white foam into egg yolk batter until blended.

3. Pour batter into ungreased 7-inch(18 cm) tube pan. Bake in preheated oven at 170'C for 30-40 minutes or until cooked. Remove from oven, invert cake onto table until completely cooled.

4. Decorate with chocolate scrolls. Dust with cocoa powder. (I did not decorate as I didn't have the time to do it). HAPPY BAKING.