This chiffon had a soft yet crunchy texture. It also had some moisture filling especially when there are some chocolate oozing out from the cake.
If you are looking for some chocolate cake but not rich yet soft then you may try this.
Recipe for 17cm chiffon tin:
- Whip egg whites until peak form then slowly add in caster sugar continue whipping until a shiny and smooth consistency.
- Add in the cornflour and whip until just combine.
- Mix egg yolks, oil, water, flour, cocoa powder and caster sugar in another mixing bowl until everything well combine.
- Add in 1/3 of the egg white mixture into (2) until combine. Then add half of the left over egg whites mixture continue mixing. Then mix in the remaining egg whites until well combine.
- Add chopped chocolate and mix until just combined.
- Pour into the baking tin then sprinkle chopped nuts on top and bake 40 minutes at 170'C.
- Turn the cake upside down for cooling before unmold it.
This chiffon had a soft yet crunchy texture. It also had some moisture filling especially when there are some chocolate oozing out from the cake.
If you are looking for some chocolate cake but not rich yet soft then you may try this.
