DOUBLE CHOCOLATE CHIPS CHIFFON CAKE

ASSALAMUALAIKUM....

  

salam semua diharap semuanya sihat walafiat, wani masih kesempitan masa nak blogwalking .cukuplah post resepi tak nak bagi blog bersawang lagi lama hihi...dalam sibuk-sibuk tu masih sempat nak baking chiffon cake. kempunan lama sangat dah nak buat  kek chiffon tapi selalunya ada la benda lain nak disettle dulu.. telur pun dah lama dah dok kat luar tapi asyik la nak tangguh-tangguh.. kerinduan terhadap kek chiffon dah terubat bila dah mula hidu bau coklat satu dapur ni.. wani buat ni sebab tengok ada choc chips  terus terfikir idea nak baking chiffon cake.. alhamdulillah tekstur kek pun ringan macam kek chiffon la cuma rupa je yang tak comel sangat sebab tak reti nak sisip elok-elok. apapun taste dia sedaplah siapa peminat coklat tu mesti jatuh hati dengan kek chiffon ni kan..sebenarnya kek chiffon ni wani tutup dengan aluminium foil sebelum masuk oven, punyalah nak test tak nak bagi hangit kat atas tu lepas 30 minit  wani buka tapi lambat sikit la nak masak kena extend sikit masa.. biasanya anggaran bakar kek chiffon dalam masa 42- 45 minit tanpa tutup aluminium foil lah.anyway, thank you for sharing this recipe. :))

DOUBLE CHOCOLATE CHIPS CHIFFON CAKE
SOURCE: HUNDRED EIGHTY DEGREES


This recipe is adapted from All That Matters through Small Small Baker.

Ingredients :
(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil

(B)
140g Warmed Fresh Milk
25g Cocoa Powder ( I use valrhona cocoa powder )
*Mix well

(C)
120g Cake flour ( wani guna tepung gandum )
1/2 tbsp Baking powder
1/8 tsp Baking Soda
*Sift 2x

(D)
4 egg whites
50g castor sugar
1/2 tsp Cream of Tartar
80g Chocolate Chips

Method
1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add chocolate milk. Stir well.
3. Fold in sifted flour and mix well.
( I mix A, B & C together in a bowl until well combine )
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture and add chocolate chips to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Oil a piece of aluminium foil and cover the pan loosely. Bake at 180 deg.C for 10mins.
10. Turn down the temperature to 170 deg.C and bake for 20mins.
11. Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 160 deg.C and bake for a further 5 to 10mins to brown the surface.
 ( I extended the baking time for another 20 mins and bake at 180 deg C for 10 mins and 170 deg C for 10 mins )
12. Remove from the oven and invert the pan. Remove the cake from pan when it’s completely cooled.