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So tall, so light, so fluffy and super soft!!!! Managed to get smooth top!
It was super nice that i ate 3 at a go with my 2 girls! ✌🏻
This recipe is a keeper!
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Hokkaido Chocolate Cake (chiffon method)
Hokkaido Chocolate Cake (chiffon method)
(1)
Salad oil 100g (non fragrance oil like canola/corn oil)
Cocoa powder 30g, a pinch of baking soda
Mix well, heated till about 30 to 40 degrees, add in (2)
Salad oil 100g (non fragrance oil like canola/corn oil)
Cocoa powder 30g, a pinch of baking soda
Mix well, heated till about 30 to 40 degrees, add in (2)
(2)
Water 88g
Mix well and add in (3)
Water 88g
Mix well and add in (3)
(3)
Low protein flour (cake flour) 75g, a pinch of baking powder
Mix well and add in (4)
Low protein flour (cake flour) 75g, a pinch of baking powder
Mix well and add in (4)
(4)
Egg yolks 125g, add and mix well, set aside
Egg yolks 125g, add and mix well, set aside
(5)
Egg whites 250g
Castor sugar 120g
Pinch of salt and cream of tar tar
Beat till 90% stiff, fold the meringue to the other mixture (standard chiffon method, fold 1/3 at a time)
Egg whites 250g
Castor sugar 120g
Pinch of salt and cream of tar tar
Beat till 90% stiff, fold the meringue to the other mixture (standard chiffon method, fold 1/3 at a time)
I baked at 130deg for 10mins, 140deg for 25mins. smile emoticon Yielded 20 cupcakes.
I used Hershey's Special Dark Cocoa powder, hence its darker.
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