CHOCOLATE CHIFFON CAKE

CHOCOLATE CHIFFON CAKE
Source  :  cookbook - Kevin Chai



Egg yolk batter :

  70  gm   cooking chocolate
150  ml    milk
  60  ml    cooking oil
    6  egg   yolks
    1  tsp    chocolate emulco
110  gm    plain flour
  20  gm    cocoa powder
 1/4  tsp    bicarbonate of soda

Egg white foam :

    6  egg  whites
 1/2  tsp   cream of tartar
150  gm   caster sugar


Method :

1.   To make egg yolk batter :  melt chocolate and milk over simmering water.  Combine with oil, egg yolks and chocolate emulco in a mixing bowl.

2.   Fold in flour, cocoa powder and bicarbonate of soda until forms batter.

3.   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.

4.   Gently fold beaten egg white foam into egg yolk batter until blended.

5.   Pour batter into ungreased 9-inch(22cm) tube pan.  Bake in preheated oven at 170'C for 30-40 minutes or until cooked.

6.   Remove from oven, invert cake onto table until completely cooled.