Palm Size Chocolate Chiffon Cake

Quite some time back, I had some self raising flour left over and searched high and low for recipes to use them up. That was my first attempt at Chiffon cake and not a very successful one I would say. The batter were leaking out from my tin (maybe due to insufficient beating of my egg white) but luckily it tasted ok!

Ever since then, to avoid expiring flour, I simply keep to buying all purpose flour and use Google for all kinds of conversions I need.

To explain why they look the way they look, firstly was to avoid the leaking batter and secondly, I was really inspired by some mini chiffons I saw at Raffles Place once.

(PS, today's recipe is adapted/converted from The Domestic Goddess Wannabe. You can click on the link for the original recipe, she also has recipes adapted for the different tin size!)

Ingredients

• 4 large egg yolks, at room temperature + 85g sugar Reduced sugar just because I like to cut other people's sugar level out of habit.

• 68ml canola oil I didn't have canola oil so I just use some random cooking oil. Not sure if it makes any difference?

• 104ml fresh milk

• 24g Dutch-processed cocoa powder She recommended Valrhona but I only have Hersheys so whatever. You can probably find it on Redmart etc. Maybe I will try that when my current batch of cocoa powder runs out!

• 112g all purpose flour + 16g of cornstarch That's what I googled online for the conversion from cake flour to using all purpose flour. You can view it here. PS, I idiotically forgot to add the cornstarch. =( I just did a taste test though, it didn't seem like a major flop? (ie pretty good and edible)

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 4 large egg whites, at room temperature + 70g caster sugar Again, reduced sugar FTW.

• 1 teaspoon of white vinegar Again converted using Google (link here) from cream of tartar because I don't have. Can click on original recipe here if you want to use cream of tartar. Baking Time: 13 minutes because i used those mini tins. Please refer to her original recipe if you want to use NORMAL chiffon sizes.

Steps

1. Before you start making the cake, make sure all the ingredients are at room temperature.

2. In a mixing bowl, beat the yolks and sugar until the mixture turns light and fluffy.

3. Add the oil and continue mixing. Add the milk, and continue mixing.

4. Add the sifted dry ingredients in two batches and mix to combine. Set this aside.

5. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar/vinegar and continue whisking.

6. Gradually add the sugar, and keep whisking until stiff peaks form.

7. Fold 1/3 of the egg white mixture into the egg yolk mixture. There is no need to be gentle at this stage.

8. Fold the remaining egg white mixture into the yolk mixture (in 2 parts) gently.

9. Pour the batter into an ungreased tube pan.

10. Bake at 170°C for the time stated for your pan size. You will need to adjust the baking time because every oven is different. If the top gets too brown, place a piece of aluminium foil over the cake and continue baking.

*Own tip, I made the mini holes (so it looks like chiffon cakes) using my vitamin cap!

Taste: 3/5

The last I tasted it, it tasted a little too wet for my preference hence the score. Overall since I am not using a tin that leaks this time, I would say that this is a fairly simple bake and quite fail safe.

=)