I confess I’m hooked to baking chiffon cake. I might have hinted it here in my vanilla chiffon cake recipe. The spongy texture of the chiffon cake is simply beautiful plus you can add different flavors too. That’s why even though I love vanilla chiffon cake a lot, i love chocolate chiffon cake even more, way way way more! I can’t emphasize it enough. If you are a chocolate cake lover, this chocolate chiffon cake recipe is for you.
Wait, are you saying you can’t because you don’t have a tube pan? Come on, you can’t use that as an excuse, I don’t have a tube pan myself but I have figured out a way, here’s how. Anyways, when you have decided to give it a go and bake a chocolate chiffon cake yourself, try slicing it in half and put chocolate ganache in between and on top, you’ll love this cake even more. But a simple powdered sugar on top will already definitely make your world go round.
By the way, I used the chocolate chiffon cake recipe from here and it’s really good.
If you can’t find a superfine white sugar (they’re more refined than the regular white sugar), try using confectioner’s sugar. Or you can load the granulated white sugar in a food processor. Actually I have a miller attachment in my blender so I processed the sugar real quick.
Please note that the egg whites must be at room temperature. You can get the most volume from egg whites if they are at room temperature.
I usually divide the egg whites into three and gently fold each division into the batter. Take your time here especially if it’s your first time. Folding in a hurry will only result into a disaster. Slowly but surely now.
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