Chocolate Chiffon Cake – 朱古力雪芳蛋糕 – 巧克力戚風蛋糕做法

In this video, I’m excited to share a very easy Chocolate Chiffon Cake recipe for everyone who love-love-love chocolate flavored cakes. The ingredients are very simple and the result is impeccable. Super soft texture and rich chocolate flavor without the sweetness that normally comes with ordinary chocolate cakes. You can call it minimalism but I like to call it delicious.
Happy baking! 😊

Makes 8 pieces

Ingredients (A):
4 egg yolks (large size)
100 grams white sugar
85 ml vegetable oil
1/4 tsp salt
115 ml water
150 grams cake flour
15 grams cocoa powder
1 tsp baking powder

Ingredients (B):
4 egg whites
90 grams white sugar
1/8 tsp cream of tartar

Chiffon Cake Pan is 9″ x 4″ inches
Bake at 350℉ (175℃) for 40 minutes

朱古力雪芳蛋糕 – 巧克力戚風蛋糕做法
此食譜份量可做 8 件蛋糕

材料(A):
4個 雞蛋黃
100 克 白糖
85 毫升 植物油
1/4 茶匙 鹽
115 毫升 水
150 克 低筋麵粉
15 克 無糖可可粉
1 茶匙 發粉

材料(B)
4個 雞蛋白
90 克 白糖
1/8 茶匙 塔塔粉

小貼士:
圓形焗盆 9″ x 4″ 吋
焗爐温度,以 350℉ (175℃) 焗 40 分鐘
焗雪芳蛋糕時,要放在焗箱底層。
攪拌蛋白時,要打發至企身 (硬身)。



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