I need to bake this chocolate chiffon cake for baking partners challenge, however due to my bronchitis I didn’t bake it. But this New Year eve, my daughter asked me to bake a cake. I told her I will bake one. She wanted a brown cake. Means chocolate cake, yes she is fan of chocolate cakes and cupcakes. My little guy is also okay with any cake experiment.
Angel food cake and chiffon cakes are in my do list for long time. I am scared of Angel food cake because of the number of egg white I need to make also I am afraid of crashing of the cake. When I regain my courage I am going to try Angel food cake. I thought I will suggest it is a baking partner challenge, only problem is that I couldn’t find eggless version. Yes angel food cake is made with egg whites and NO fat or leavening agents, it is essentially a meringue-egg whites and sugar, with cream of tartar for added stability, whipped to stiff peaks. Flour is folded into the meringue to help maintain the volume of the whites.
However, Chiffon Cake is heavier, made with oil. The basic recipe calls for flour, egg yolks, and stiffly beaten egg whites. Baking powder provides a boost of leavening. According to General Mills, the Chiffon Cake, invented in 1927, was the first new cake to come along in 100 years. The secret of this light and fluffy cake is that the egg whites are beaten separately from the yolks, and it uses vegetable oil instead of butter or conventional shortening. It was invented by the aptly named Harry Baker, a Los Angeles insurance agent, who sold the cakes to the Brown Derby restaurant and to Hollywood stars.
In 1947, Baker sold the recipe to General Mills, and it created a sensation when it was published in the May, 1948 issue of Better Homes and Gardens magazine. According to Wikipedia, It is a combination of both batter and foam type (sponge type) cake.
Chocolate chiffon cake was suggested by Julie of Erivyum puliyum. She suggested recipe from Joy of baking. I modified little bit. It is really hard for me to follow any recipe, without some add ons from my side my baker’s mind will not rest. I used 1 tablespoon of all purpose flour and rest of cake flour to make one cup of flour. Also added 1/5 cup of cocoa powder and used instant coffee instead of brewed coffee.
When I poured the batter into the cake I was expecting a huge rise due meringue nothing happened for first 25 minutes. I was watching the cake like a little kid. Every 5 minutes I would put on the oven light and watches the cake. I even thought that it is going to be flop because my modifications. After 40 minutes I was happy because saw the rise in the cake. When it is done it was really soft.
It taste great too, so give it a try, if I can make it you can also make it without any problem here comes the recipe.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.