Monday 23 September 2013

CHOCOLATE CHIFFON CAKE WITH FRESH FRUIT

                                  

 

   

 


 

Today i will share to you how to bake a chiffon cake, ya chocolate chiffon cake, this cake is very soft cake, i made this cake according to www.joyofbaking.com, but i made my own frosting and decorating, my husband love this cake, using oil instead of butter or margarine made this cake is still soft for a couple days in the refrigerator and saving money, because butter and margarine are a bit expensive, i made this cake on our IED FITRI celebration last time, every time i seen the picture, i really want to share this recipe through my blog, i am very happy to see my cake picture, yo know why??, because this is my first time to make my own cake from scratch, following the recipe step by step, with patience, and when its came from the oven, soft, not sinking, and firm, Alhamdulillah, its made me more confident

Okay then let's see how to make this lovely cake


INGREDIENT:

6 large eggs + one add white egg at room temp

2 cups ( 200 gr ) shifted cake flour

1/4 cups ( 25 gr ) cocoa powder

1 1/2 cups ( 300 gr ) granulated white sugar

2 tsp ( 8 gr ) baking powder

1/4 tsp ( 1 gr ) baking soda ( i skip this because i don't have )

1/2 tsp salt

1/2 cups ( 120 ml ) vegetable oil

3/4 cups ( 180 ml ) freshly brewed coffee / water

1 1/2 tsp vanilla extract / powder

1/2 tsp cream of tartar / vinegar

 

FROSTING:

3/4 cups Unsweetened Cocoa Powdered  

3 cups confectioner Sugar

1/4 cups Whole Milk

1 stick Unsalted Butter {at room temp] 

1 tbs Pure Vanilla Extract.

DECORATION:

Fresh strawberry, sliced

DIRECTIONS:

1. Preheat the oven to 165 degrees C or 325 degrees F, and you will need ungreased tube pan, i used square one 15cm

2. in one bowl mixed flour, cocoa powder, sugar ( divided in two, use 1/2 ), baking powder, baking soda and salt, mixed well, and keep aside.

3. in separate bowl, whisk egg yolks, oil coffee/water, and vanilla extract, just used fork or another hand whisk, also you can used hand mixer or hand stand mixer, but its enough to used hand tools, because you don't want over mixed...set aside

4. in another separate bowl, beat the egg white, using hand mixer or stand mixer with whisk attachment,start with low speed, whisk until its foaming a little approximately 0ne minutes, then add vinegar and continue mixed until soft peaks form, start from low speed to high speed, when soft peaks form gradually add 1/2 remaining sugar, whisk until stiff peaks form.

5. take the bowl with dry ingredient make a well in the centre, and then add the wet ingredient, whisk until smooth, and add white egg mixture to the batter, gradually, divided into three time adding, using a large rubber spatula, gently fold the egg white just until blended, not to deflate the batter

6. Shifted the batter into the ungreased pan and used spatula into the batter to remove any air, or gently tossing the pan above the table, just to removed the air, oven about 60 minutes or you can used wooden skewer, inserted the skewer into the centre of the cake and its comes out clean, when lightly pressed, the cake will spring back. Immediately take out the cake from the oven and turn up side down to the wire rack to colling down about 1 1/2 hour, until its completely coll to avoid the cake to much deflate.

7.using spatula or knife remove the cake from the pan carefully and put on the wire rack, cut into two part horizontally, pour the frosting you had prepare between to layer cake, keep in the refrigerator for 30 mint before u start to cover all over the cake with frosting, this is to avoid the cake is moving while you covering the cake.

MAKE CHOCOLATE FROSTING :

1. Shift together the cocoa and sugar, set aside.

2. Mixed butter and vanilla until creamy, then add 1 cup of the cocoa and sugar mixture, then gradually add a tablespoon of milk

3. If frosting is too thick, then you can add extra milk.

 

 

NOTES:

 - if your egg is refrigerated, the you have to put your eggs out side the refrigerator and keep in the room temperature, separated the egg yolk and egg white cover it with plastic and lets stand for 30 mint.

- while whisked the egg white, carefully not to over mixing and the egg white became dry, u want it stiff but not dry.

- while whisked the egg white into the batter, divided it into three time, because if you will mixed all together it will be hard for you to mixed and you will make it too long, and it will deflate the batter s your cake will not fully expand and sinking.

- you can used frosting, or glaze or another decoration as you like.

- I didn't used cream of tartar, because for us Muslims, we still don't know if it is halal product or haram, so i decided to used plain vinegar, i ever heard you can used lemon juice also, but i never try, cream of tartar used to keep the egg white is not over mixing and nice stiff, but without it still you will get the mixture.

-its good for a couple days when you keep the cake refrigerated, don't worry it will became hard, because you will find it smooth even though refrigerated.

HAVE a NICE COOKING HOMEMADE  AND HEALTHY FOOD  ^.^....



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