The Perfect Chocolate Chiffon Cake 完美的巧克力戚风蛋糕
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- Опубликовано: 21 сен 2024
- We tried making a chocolate chiffon cake that we thought it's so perfect! It's light, airy and spongy with a strong taste of chocolate flavour. We realised that there could be so many variations with chiffon cake, such as lemon, orange, earl grey, green tea and many more. The key is to get the egg yolks' mixture consistency right after mixing it with flour, oil and liquid. When combined with the fluffy beaten egg whites, the consistency is not too thick to deflate the egg whites or too runny till it's unable to hold its shape.
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我们尝试做了我们认为完美的巧克力戚风蛋糕！它好松软、蓬松，搭配浓浓的可可味。我们发现戚风蛋糕口味可以千变万化，比如香橙的、柠檬的、伯爵茶的、绿茶的还有更多。关键是要把蛋黄、面粉、油和液体组成的蛋黄糊的稀稠度把握得对。当和打法好的蛋白霜混合在一起，蛋黄糊不会过于稠到会消耗蛋白的气泡，或太稀到不能保持蛋糕的形状。
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Ingredients :
5 eggs 鸡蛋
100g (1/2 cup) full cream milk 全脂牛奶
60g (4 1/2 tablespoon) corn oil 玉米油
70g (1/2 cup) cake flour 低筋面粉
30g (1/3 cup) cocoa powder 可可粉
70g (1/3 cup) granulated sugar 细砂糖
10g (2 teaspoon) vinegar 醋
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Hi, love your video. Thanks for sharing. May I ask if we can replace the corn oil with normal veg cooking oil? And for the granulated sugar, can I use Castor sugar instead? Same portion? Thanks in advance.
Hey Regina! Yes you can replace with veg cooking oil and castor sugar with the same portion will do!
@@boldbear89 thank you so much, gonna try out your recipe this weekend
I made the chiffon cake last night and turned out well. But there is a 2 issues - the cake doesn't look airy and light although they are soft. The holes are very tiny and close to one another. The next day, I realised the bottom of the cake (which is supposed to be the cake top after we turned over) became wet. What could be the reason? I used a normal cake pan instead of Angel pan. Could this also affect the way the cake should rise and become airy and fluffy? Thanks in advance for your advise.
Hey Regina! Thanks for trying out our recipe! I’m guessing there’s a probability that the egg whites are not stiff enough and not baked through. May I know how big is your pan and how long did u bake it?
@@boldbear89 hi hi, thanks so much for replying me. I tried a 2nd time and this time I used the Angel cake pan 21cm. Same issue and the cake didn't rise very tall. The cake surface is a little sticky though. My oven don't have 150 degrees so I baked at 160 degrees for 50min instead. No collapse, sunken, nothing. Just the top moist layer and the cake is soft but with very tiny holes instead so it's not like very 'loose' that kind.
Hi. I have tried your recipe, it taste great. Soft and full of chocolate flavor. But my cake, top part, was sticking on my hand when I demould. Can I know what's the reason?
Hi Charisse! Thank you for trying out our recipe ☺️ The cake sticks on your hand may be probably caused by few reasons, one is that the cake was under-baked. The oven temperature was too low or the baking time was insufficient (you can insert a skewer to check and if it comes out clean means it’s cooked). Another possible reason is that the cake was not being completely cooled down before storing. Hope that it helps!
@@boldbear89 alright. Will try it again. Looking forward to a pandan chiffon cake recipe 😋
we will surely try it one day ☺️
Thank you for the nice recipe and video . May I know what's the size of the pan? Can I use 8" inches pan?
Thank you for your support and lovely comment ☺️ Yes definitely you may use 8 inch mould, mine is also an 8 inch tube pan
@@boldbear89 Many thanks for your prompt response!
請問全脂牛奶可以替換成植物奶嗎？
可以啊，只要把握好面糊的稀稠度就应该没什么大问题的☺️
Hi, may I know your oven brand and type? I have tried few chiffon recipes but it did not work. The top of the cake (when I remove from tin and overturn) was sunken in always. And sometimes the cake got slightly burnt too, as I have smaller oven and thinking maybe it was caused of the cake is too near with the heat. So I would like to know your oven type for consideration, hope it is okay. Thank you!
Hey Nadia! I’m using Pensonic’s AE-350N, perhaps you may try baking a little longer with lower temperature. I suggest you can also try covering the top with aluminium foil after baking for 20mins, so that the cake won’t get burnt while still able to cook thoroughly, preventing it from sinking when overturn.
@@boldbear89 that’s very nice of you to answer my inquiry! :)
Do you mean using aluminum foil will also help to prevent sinking? If I do use aluminum foil, I should not lower the temperature, right?
I tried other chiffon recipe, the top of the cake (when I overturn) was sunken in like a river (?). Not sure how to describe. 凹进去. So sad :(
Hahaha thanks for supporting too Nadia! Covering aluminium foil is to avoid the top part from burning, while still able to let the cake to cook thoroughly. Perhaps you may try baking it for 20mins 180C, then cover with aluminium foil and lower temp to 150C for another 20-30mins? Other than oven temperature, there may be several reasons causing the cake to sink though, such as egg whites are not beaten stiff enough to retain the shape, egg whites have deflated, mixture is not fully incorporated causing big air bubbles, too much liquid in the cake etc
Oh and when you overturn it right, did you let the cake cool completely first before demoulding?
@@boldbear89 I did wait the cake to cool completely before removing it. Let me try your suggestion! Once again, thank you!
Some says egg whites should be beaten until soft peaks for chiffon cakes and some says stiff peaks. Really confused about it. Kindly guide
Hi Saba! My personal experience is to beat until stiff peaks for chiffon cakes so that the stiffly beaten egg whites can act as great leaveners (because we are not adding chemical leaveners like baking powder and baking soda as used in other types of sponge cake). Beating the egg whites firmly helps the cake to trap more air, and to rise more when baked. It also helps the cake to be light, airy, fine and bouncy. Hope that it helps!
@@boldbear89 how long does it take to get stiff peaks?
Using a hand mixer, I would take about 5-6minutes :)
No full cream milk, low fat milk can?
Hey sy! Can can no problem
How much flour do I need if I don’t want cocoa powder thanks hope can hear from you soon.
Hi Betty! Sorry for the late reply! I suggest you may substitute cocoa powder with the same amount of flour. If, after adding flour to the egg yolk mixture and the mixture is too watery, add a little more flour (1-2 teaspoons) as cocoa powder may absorb water better than plain flour
@@boldbear89 thanks for the information. Take care.
@@kiatbettytantang7036 my pleasure! stay safe :)
這個是幾吋的模？
你好小尤！我用的是8寸中空模哦
Hi if i use Grade B egg, do i need to add 1 more egg in this recipe?
Hey Kennis! It should be fine, use 5 eggs should suffice:)
@@boldbear89 Alright thank you!
No problem 😄
Hi i made this chiffon cake. When i overturned the mold, the whole cake felt out within 1 minutes. Why? Hope you can guide me. 🙏
Hi Julie. So sorry to hear about that! May I know did you grease the mould before baking? If the pan is greased, the cake might slip off the pan when you overturn it for cooling.
@@boldbear89 no greased on mold.. Its clean when i pour in the batter
Could it be possibly that your pan is non-stick?
Can i omit vinegar?
Yes you can Hui Wen! If by any chance you have lemon juice / cream of tartar, you can substitute vinegar with it too as all these can help to stabilise the egg whites beating process
The mould is 22cm or 20 cm?
Hi Naarissa! Mine is 20cm :)
请问我做的怎么裂开呢？
你好Vinny! 有可能是烘烤的温度太高了哦，导致里面的空气膨胀过多而开裂，建议可以试着把烤箱温度调低一点（因为每个烤箱都不大一样，需要自己观察哦）
请问鸡蛋🥚是 A或 B 蛋
你好👋🏻 我们用的鸡蛋是Grade A的哦
谢谢
没问题👌 欢迎你和我们多多交流，一起学习☺️
這配方可以改成抹茶或伯爵茶嗎😊
当然可以啊☺️！用抹茶粉或伯爵茶来替代可可粉就行了，建议你可以加多一点点粉因为可可粉的吸水性比较强。主要还是要把握好蛋黄糊的稀稠度，不能太稀或太稠哦
Falling asleep watching your video. So slow.. B💤💤💤
Thanks for your feedback! We will improve on that ☺️