Hi
A leader in my organization, whom I respected,
is posting out to another company soon.
He is also the one who recruited me into the organization. As such, I decided that my best way to bid farewell
to him is to bake him a cake.
Recently, I got a few cookbooks on Chiffon Cake by
Japanese Chef as a gift from my boss and I’m totally blew away by those
pictures in the cookbooks. They are so
pretty and really inspired me. This is
one of the cake which I adapted from one of the cookbook.
HAPPY
BAKING!
INGREDIENTS
120g Pastry
flour [used Cake flour]
3g Baking
powder
15g Cocoa
powder
Egg Yolk Batter
4 Egg
yolks
40g Caster
sugar [reduced to 25g]
45g Olive
oil [replaced with Canola oil]
30g Milk
60g Chocolate
15g Cocoa
powder
Meringue
5 Egg
whites
50g Castor
sugar [reduced to 25g]
Chocolate Ganache
200g Chocolate
100g Whipping
cream
Chopped
nuts [used pistachio nuts]
METHOD
Preheat
oven to 170°C. Prepare a 17cm chiffon
cake tin.
Sift together pastry flour [cake flour], baking powder
and cocoa powder.
Melt chocolate over a bain marie. Set aside for it to be cooled.
In a large bowl, beat egg yolks and sugar until
mixture is thick and creamy. Add oil
gradually while mixing until mixture is smooth.
Add mix and mix well. Add cooled
melted chocolate and mix again. Set
aside.
Using electric mixer, and a clean, grease-free bowl,
whisk egg whites gently until foamy.
Gradually add sugar and whisk until firm peaks form.
Spoon one-third of meringue into egg yolk batter and
mix gently with a rubber spatula. Add
flour mixture and mix until incorporated.
Add remaining meringue and mix well.
Pour batter into chiffon cake tin. Tap tin gently on counter top to release any
air bubbles.
Bake 30-40 minutes, or until a skewer inserted into
centre of cake comes out clean. Remove
from oven and invert mould on a wire rack.
Let cake cool completely before unmoulding.
Prepare chocolate ganache. Cook chocolate and whipping cream over bain
marie until chocolate is melted. Set
aside and let it cool.
Pour the chocolate ganache over the chiffon cake and
sprinkle the chopped nuts.
Refrigerate for 30 minutes before serving.
Hi Amy,
ReplyDeleteThanks for sharing this lovely cake.
!!!! WWWOOOWWW!!! this is amazing!! I love maple syrup and chocolate and so this is the chocolate cake for me!! u are so creative :D :D :D!!!
ReplyDelete