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Sublime Fluffy Cocoa Chiffon Cake Recipe

Sublime Fluffy Cocoa Chiffon Cake Recipe
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Serving : 6
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Prepare the ingredients before making Sublime Fluffy Cocoa Chiffon Cake in your home. Then, follow these steps below to serve Sublime Fluffy Cocoa Chiffon Cake for your family or friends.

Ingredients: Sublime Fluffy Cocoa Chiffon Cake

  • 18cm chiffon cake mold
  • 4 large Egg yolks
  • 5 large Egg whites
  • 60 grams Cake flour
  • 25 grams Cocoa powder
  • 15 grams Powdered coconut milk
  • 2 grams Baking powder
  • 90 grams Granulated sugar
  • 35 grams Vegetable oil
  • 30 grams Water
  • 10 grams Brandy (water)

How to Make Sublime Fluffy Cocoa Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Sublime Fluffy Cocoa Chiffon Cake in your home by yourself.

    Step 1
  • Combine all powdered ingredients and sift. Separate egg yolks and egg whites. Preheat oven to 170℃.
  • Step 2
  • Add half of the granulated sugar into the bowl with the egg yolks and whip until white and thick. Add vegetable oil, water, and brandy.
  • Step 3
  • Sift the powdered ingredients into the bowl. Make sure to mix well.
  • Step 4
  • Into the bowl of egg whites, add the rest of the granulated sugar in small batches to make a thick meringue.
  • Step 5
  • Add a third of the meringue to the batter from step 3 and fold in. Then, add half of the remaining meringue and mix together.
  • Step 6
  • Finally, pour the batter into the bowl of the remaining meringue. Fold in lightly in a cutting motion from the bottom up.
  • Step 7
  • Pour into the chiffon mold. Hold the center of the mold, lift, and tap lightly onto the workplace to remove any air bubbles.
  • Step 8
  • Set the timer for 30 minutes and bake in a 170℃ oven. Optional: While it's baking, make four to five cuts into the cake.
  • Step 9
  • Turn the oven down to 160℃ about 10 minutes before finishing (you could omit this step and keep it at 170℃ if you wish).
  • Step 10
  • Take it out, flip the mold upside-down, and set on a glass to cool. The cake will fall apart if immediately taken out of the mold.
  • Step 11
  • When the batter has cooled down, use a cake knife to remove the edges. Use a bamboo skewer for the center. Flip over and transfer onto a plate.
  • Step 12
  • Done.
  • Step 13
  • Serve with whipped cream and fruits if you wish.
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