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AirBaked Chocolate Chiffon Cake

By 21:09:00 , , , , , , , ,

Yes, I'm still very much addicted to Chiffon cake and this time I'm delighted to introduce the AirBaked Chocolate Chiffon Cake. To my surprise it only took me one trial to get this cake right! I guess once you get the hang of the tips in baking chiffon....you are on your way to bid farewell to any unsuccessful chiffon cakes.
My little boy got very excited at the sight of the chocolate chiffon cake!
 
I'm very motivated in tweaking the recipe create different type of flavors in chiffon cake. I mostly refer to the Vanilla Chiffon Cake recipe as the based and then try to add / replace some ingredients. Not a rocket science but definitely need to watch out on the quantity of the ingredients so that it doesn't affect the batter so much.
 
AirBaked Chocolate Chiffon Cake

40gm Plain Flour
1 1/2 tbsp Unsweetened Cocoa Powder
1/4 tsp Baking Powder
2 Egg Yolks
10gm Castor Sugar 
1 tsp Vanilla Extract
30gm Vegetable Oil (I used Canola Oil)
55gm Milk

Meringue:
2 Egg Whites
1/8 tsp Cream of Tartar
25gm Castor Sugar

Directions:
  • Sift the flour, cocoa powder and baking powder. Set aside.
  • In a mixing bowl, add in egg yolks, sugar, vanilla extract, oil and milk. Beat with a hand whisk until combined and sugar has dissolved.
     
  • Add the sifted flour into the yolk mixture. Whisk until well combined and set aside.
     
  • In a separate mixing bowl, beat the egg whites, cream of tartar and sugar together using a hand mixer on high speed for about 5 minutes until stiff peaks formed. (First picture = soft peaks, Second picture = stiff peaks)
     
  • Transfer 1/3 of the meringue into the yolk mixture and mix well with the hand whisk. This will lighten the mixture.
     
  • Gently fold in the remaining meringue in two batches until no white streaks remain.
  • Preheat the Airfryer at 180°C.
  • Pour the batter into an UNGREASED chiffon pan (16cm), gently tap the pan on the table to release air bubbles.
  • Cover the pan with foil and tuck the side tightly. Poke some holes on the foil.
  • AirBake at 160°C for 35-38 minutes. Once the time is up, remove the foil and continue to AirBake for additional 5 minutes to brown the top. (Tips: In order to fit a 16cm chiffon pan, I've removed the frying basket and place the pan directly on the tray)
     
  • Cool the cake by turning the pan upside down on a cooling rack. Let it cool completely before removing from the pan.
     
     

     
     

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7 comments

  1. mrsclf's foyer27 August 2016 at 11:55

    Can we put cake flr or self raising flr instead?

    Can advice where u get the tube pan?
    I bought a 6 inch tube pan but too high to close. Even after taking out the basket. Sad ��

    ReplyDelete
    Replies
    1. The Almost Famous Mom30 August 2016 at 15:20

      Hi there,
      I bought the pan from Jadi Baking store at Puchong, Malaysia. Here is a tip, you can try to flatten the top (give it a few good hammer) just enough so that the pan will fit perfectly and still have a working pan.

      Delete
    2. mrsclf's foyer1 September 2016 at 11:07

      Haha. That sound like a good idea. Thanks alot.

      Delete
    3. mrsclf's foyer1 September 2016 at 11:09

      Oh and wanted to let u know that the recipe is great. The cake is soft and taste is good. The only thing is it is not as tall as what is in your picture. Not sure if i miss out any details.

      Delete
  2. Bunny25 April 2017 at 17:19

    Samantha, i can use the same recipe for other flavors right?

    ReplyDelete
  3. Bunny25 April 2017 at 17:23

    Are you using the normal sized airfryer or the xl one because u mentioned the tray is 16cm

    ReplyDelete
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