TRADITIONAL JAPANESE RECIPE: Like in any other country, in Japan too there's a Chocolate chiffon cake. The Chiffon Chocolate Cake is actually very popular in Japan, probably more than in the U.S., you can virtually fina a chiffon cake in any flavour.
Chiffon Cakes are very easy to make but you'll need some practice to start making it right, mostly because beating the Eggs isn't as easy as it sounds. Fluffiness is the key for every cake recipe in Japan.
History:
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Makes: 1 Cake 20cm/8in |
Ingredients:
| Conversions |
Directions:
01 - Preheat the oven to 170C / 340F.
02 - Put Cake Flour, Baking Powder, and the Cocoa Powder in a fine sieve and sift everything over a large bowl. Set Aside.
03 - Separate the Eggs and put Yolks in a medium bowl and the Whites in a stand mixer bowl.
04 - Refrigerate ( or freeze ) the bowl with the Egg Whites for about 15 minutes to make a smooth, fine-textured meringue.
05 - While the Egg Whites are in the refrigerator, beat the Yolks.
06 - Add half Granulated Sugar in the Yolks and whisk vigorously until the Mixture turns creamy.
07 - Add the Oil and keep mixing.
08 - Now, add also Milk and Vanilla and mix until everything is well combined.
09 - Using a fine sieve, slowly sift the dry ingredients prepared in STEP 02, and whisk until well combined and lump-free. Set Aside and start now working on the Egg Whites.
10 - Take the bowl of Egg Whites and add to it the remaining Granulated Sugar.
11 - Start mixing the Egg Whites on medium speed until stiff peaks form.
12 - Slowly start combining the mixed Egg Whites and the Chocolate mixture prepared in STEP 09. Whisk well to combine until homogenous, without deflating the air bubbles.
13 - Pour the Batter into an ungreased 20cm / 8in chiffon cake pan.
14 - Gently tap the cake pan on the working surface a couple of times to release the air pockets in the Batter.
15 - Put the Cake in the middle rack of the oven and bake at for 35-40 minutes.
16 - When it’s done baking, insert the wooden skewer in the middle of the cake to see if it comes out clean. If the skewer comes out clean, remove the cake pan from the oven and put the cake upside down on a bottle with a long neck and let it cool completely.
17 - Once the cake is completely cool, gently remove the Cake from the pan and dust Powdered Sugar on top. Serve.
Notes:
- Cover the Cake with cling film and keep in the fridge for a maximum of 3 days if the Eggs' expiring date allows it.
- You will also need a 20cm / 8in chiffon cake pan.
- If the top gets burn too quickly, cover the top loosely with baking paper.
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| Written by: Uncut Recipes | Disclaimer |
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Jill
February 24, 2020 I love this cake. |
Cat
February 21, 2020 I don't bake often but I'll give this a try. Thank you. |
Becky
February 18, 2020 Yummy! I love this chiffon cake. The texture was wonderful. I'm eating it right now for breakfast with a warm cup of milk. |
Danielle
February 16, 2020 This cake looks great! I don't really understand the difference between a sponge cake and chiffon cake but I guess I'll soon discover it ahahaha. It seems very easy to put together. Thank you for sharing! |
February 27, 2020
I made this cake twice: the first time I used chocolate liquor as I didn't have chocolate powder, but it didn't come out. The second time I followed the recipe and it turned out perfect. Thank you.
So yes, never use alternatives to chocolate powder just follow the recipe.