Tuesday 17 November 2015

Charcoal Chocolate Chiffon Cake 竹炭巧克力戚风蛋糕(中英加图对照食谱)

My last post on the Cream Cheese Chiffon Cake was very well received. Many readers have baked it and feedback that they love the delicate, moist and melt-in-the-mouth texture. They even commented that it tastes like the Japanese cotton cheesecake after chilling it in the fridge. Some have called it a white beauty because of it's pale and smooth colour. Here's how it looks if you haven't seen it and you can find the recipe 'here'. 

Today I shall share another chiffon cake recipe which I have created based on my knowledge learnt from the last chiffon cake. 

After this post, my oven will take a break as I'll be going off for my holidays soon. See you again when I am back in mid-December!  

分享最新创作后,我家的烤箱可以暂时休息了,因为主人要去旅行游玩咯,十二月中旬再回来! :) 

Charcoal Chocolate Chiffon Cake 
(recipe modified from Shittori Chiffon Cake and translated by Baking Taitai)  

Ingredients: (makes one 20cm chiffon pan)

A. Egg Yolk Batter
60g egg yolks (measure from 3 eggs each weighing 60g)
70g caster sugar (please adjust accordingly if you are using sweetened dark chocolate) 
60ml vegetable oil (I used sunflower oil) 

100ml water 
60g cake flour (I used premium Blue Jacket cake flour which has high moisture absorbency that keeps cake moist)
¼ tsp salt
1 tbsp charcoal powder
150g dark chocolate ( I used 15 pieces (150g) of Malagos unsweetened chocolate)

B. Meringue
230g egg whites (measure from 7 eggs each weighing 60g)
50g caster sugar


A. 蛋黄面糊
60克 蛋黄(从3粒60克蛋称量出来的)
70克 细砂糖
60毫升 食油
100毫升 水
60克 低筋面粉(我用水手牌蛋糕粉
¼茶匙 盐
1大勺 竹炭粉
150克 黑巧克力

B. 蛋白霜
230克 蛋白(从7粒60克蛋称量出来的)
50克 细砂糖

Methods 做法:
1. Put the chocolate and oil into a mixing bowl and melt it together using bain marie method. (I melted it directly over my Brandt induction hob using the lowest heat.)

2. Put the egg yolks in a mixing bowl, add in 1/3 sugar, use a hand whisk to mix the sugar till it dissolve then add in the remaining sugar in 2 additions. 

3. Add in the chocolate mixture, mix well then add in water, and mixed till well combined.

4. Sift in the flour, charcoal powder and salt. Use a hand whisk and mix till well combined. 

5. Beat the egg whites till foaming stage, add in sugar 1/3 at a time beat till glossy firm peak. (the meringue is glossy, when the whisk is lifted, the peaks will hold but the tip will fall back slightly.) 
5。把蛋白打至发泡, 分三次加入糖,继续打至中性发泡。(中性发泡偏湿,拉起打蛋头,蛋白糊有个短一些的尖,会弯下来。)

6. Use a hand whisk to mix in 1/3 meringue into the chocolate batter. Then switch to a spatula and fold in the rest of the meringue. When done, pour the batter into the chiffon pan.
6。用打蛋器捞起1/3蛋白霜拌入面糊中混合均匀。换用硅胶刮刀把剩余的蛋白霜搅拌均匀。 完成后倒入戚风烤模。

7. Bake in a pre-heated oven at the lowest rack 170 degree Celcius top/bottom heat for 50 minutes, insert skewer in centre and if comes out clean it is cooked through. Please adjust the temperature and timing according to your own oven. (For my oven, I baked at 160 degree Celcius for 10 minutes, lower to 150 degree Celcius bake for 10 minutes and lower to 140 degree Celcius and bake for 40 minutes. If the cake surface starts to crack too early, you may cover it with a piece of aluminium foil greased with oil to prevent the cake from cracking too much. )


8. Remove from oven, immediately invert cake until completely cooled.

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

Thanks for dropping by. See you again! 

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2015 bakingtaitai.blogspot.sg


Unknown said...

Hi, your chiffon cake looks gorgeous. I'm just wondering how did you unmold it? The surface of your cake, which is actually the bottom, isn't it..looks so perfect. When i baked a chiffon cake, the problem were always when it's time to unmold it. There's some cake still stick on the bottom of the pan and the my cake looked awful. Would you mind to give some tips how to unmold it? Thanks before :)

Baking Taitai said...

Hi Alexandra, sorry for the late reply as I just return from overseas after a month's vacation. I unmould my chiffon cake with my bare hands. You can actually find videos on youtube how to unmould chiffon cake by hands and learn from there.

skyfashion88 said...

Hi, I'm Sook Fong. I also facing the same problem with Alexandra. May I know is it because the cake baked not enough dry so the cake stick at the mould? Normally my cake stick at the centre of the bottom of Chiffon Cake mould and the part looks wet than the other parts.

My Little Space said...

Cheryl, I just wish I can bake more often. Love your chiffon so much. Sending an earlier season greetings. Wishing you & your family a Merry X'mas. Enjoy & have fun.
Blessings, Kristy

Baking Taitai said...

Hi skyfashion88, there are many reasons like underbaking or demoulding cake before it is completely cooled down or cake not baked at lowest shelf causing bottom to be underbaked etc.

Baking Taitai said...

Hi Kristy, good to hear from you. My apologies for not doing blog visiting as my schedule gets busier and busier. Thanks for your wishes and here's also wishing you and your family a blessed and joyous Christmas in advance. God Bless and take care!