If you have read my blog for a while, you may know that I love chocolate a lot. I have also made a lot of chocolate desserts, but never really tasted a chiffon cake with chocolate flavour. That is why when I get a new baking book, The Essential Baker, the recipe for a cocoa cake appeals to me straightaway.
Chiffon cake is always a favourite of mine. It may be strange that a butter lover like me actually love lightness and moistness of a chiffon cake. Developed in the 1920s as a crossbred between butter and angel food cake, chiffon cake became very popular in the 1940s when the recipe was sold to General Mills by the creator.
For me, this is definitely the cake that would suit Asian palate. It´s not buttery and rich, but lightly sweet and moist. And Asian people love soft cake and bread so this is spot on. In countries like Indonesia, Singapore or Malaysia, the pretty green pandan chiffon cake is very popular among the local. If you haven´t tried pandan chiffon cake, you really should! A reliable recipe can be found here.
I have served my chiffon cake with crème fraîche and some cherries juice. To make the cherry juice from frozen cherries, simply heat it up with some lemon juice, water and sugar. It´s really lovely with the cake. However, you can just eat the cake plain to appreciate the special soft and moist feature of a chiffon cake.
Ingredients (for a 10-inch tube pan with removable bottom)
¼ cup unsweetened cocoa powder
¼ cup boiling water
1 ½ tsp vanilla extract
1 ¼ cups cake flour
1 tbsp baking powder
1 ¼ cup castor sugar
¼ tsp salt
½ cup unflavoured veg oil (Corn oil is good here)
6 large egg yolks, at room temperature
6 large egg whites, at room temp
½ tsp cream of tartar
½ cup castor sugar
Preheat oven to 325F.
Transfer the mixture to the ungreased tube pan. Even out the top. Bake for 1 hour or until the cake is done.