CHOCOLATE CHIFFON CAKE

CHOCOLATE CHIFFON CAKE
buku 'Chiffon cake is done'  by Kevin Chai



Egg yolk batter :

  70  gm  cooking chocolate
150  ml  milk
  60  ml  cooking oil
    6  egg  yolks grade B
    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 soda until it 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.