Dot thought the cake in previous post was hers. Mui Mui, this one then yours lah... isn't it much prettier?
I certainly think they are.
This time, I am trying out another recipe; this is from Jo.
It is essentially a chiffon cake recipe, and certainly works as fine as the one from Florence. The big plus is that the steps in Jo's recipe is slightly simpler than what I was used to. Less steps for same results, why not huh?
Below here is with my modifications:
Chocolate Chiffon Cake
3 small egg yolks
110g cake flour
½ tsp baking soda
20g natural cocoa powder
40g castor sugar
110g chocolate milk, warmed
1 tsp chocolate emulco
3 small egg whites
¼ tsp cream of tartar
40g castor sugar
350-400g non-dairy whipping cream
120g dark pitted cherries
fresh fruits: blueberries and strawberries
To bake the Chocolate chiffon cake:
- Preheat oven at 180 degC.
- Sift flour, baking soda and cocoa powder into a mixing bowl. Add egg yolks, castor sugar, oil and milk to the dry ingredients. Use a hand whisk to mix until just combined. Add more milk if the batter is too thick.
- In a separately mixing bowl, whisk egg whites with cream of tartar at medium speed until formy. Add sugar and continue to whisk on high speed until soft peaks form. Turn to medium speed now and stop whisking when reach stiff peak.
- Use a large spatula to fold 1/3 of egg whites into egg yolk mixture. Fold gently to not deflate the egg whites.
- Transfer mixture in (4) to the remaining 2/3 of egg whites. Fold gently.
- Pour batter into a 8 inch round cake pan. DO NOT grease your pan.
Bake at preheated oven for 40-50 minutes or until skewer inserted into centre of cake comes out clean.
- Remove cake from oven. Invert cake pan immediately on a wire rack and let cake cools completely before turning it out of the pan.
Pls refer to Jo's website for decorating instructions.Not matter how I try to squeeze in the berries, I end up throwing away the last bits; I do not want to live with another black forest for the next few weeks!!!
Here's your slice, Dot.
I swear I divided the cake evenly this time. Look, the bottom is significantly shorter than the top. I bet it is the weight of the berries and cream weighing it down!!!