CHIFFON CAKE COKELAT

Bahan-bahan/bumbu-bumbu :
150 gram tepung terigu protein rendah
25 gram cokelat bubuk
1/4 sendok teh baking powder
120 gram minyak goreng
130 gram santan kental instan
50 gram air
1/4 sendok teh cokelat pasta
400 gram putih telur
1/2 sendok teh garam
1 sendok teh cream of tartar
200 gram gula pasir
10 gram cokelat keping kecil untuk taburan
Cara Pengolahan :
1. Ayak tepung terigu, cokelat bubuk, dan baking powder.
2. Campur minyak goreng, santan, dan air. Aduk rata. Tambahkan cokelat pasta. Aduk rata.
3. Tuang ke tepung terigu sedikit-sedikit sambil diaduk perlahan. Sisihkan.
4. Kocok putih telur, garam, dan cream of tartar sampai setengah mengembang. Tambahkan gula pasir
sedikit-sedikit sambil dikocok sampai mengembang.
5. Tuang ke campuran tepung terigu sedikit-sedikit sambil diaduk perlahan.
6. Tuang di cetakan chiffon. Tabur cokelat keping.
7. Oven 60 menit dengan suhu 170 derajat Celsius sampai matang.

Untuk 16 potong

CHIFFON CAKE TRIPLE COKELAT

Wow, chiffon cake triple cokelat ini tidak hanya menggunakan satu jenis cokelat saja, melainkan tiga jenis
cokelat sekaligus. Hmm.. pasti mantap!

Bahan-bahan/bumbu-bumbu :
25 gram cokelat bubuk
85 ml susu cair panas
50 gram dark cooking chocolate, dilelehkan
50 gram minyak goreng
1/2 sendok teh cokelat pasta
100 gram tepung terigu protein rendah
1/2 sendok teh baking powder
50 gram gula pasir
5 kuning telur
7 putih telur
1/4 sendok teh garam
1/2 sendok teh cream of tartar
100 gram gula pasir
Bahan Taburan:
25 gram cokelat keping ukuran sedang

Cara Pengolahan :
1.
2.
3.
4.
5.
6.
7.

Larutkan cokelat bubuk di dalam susu cair panas. Tambahkan dark cooking chocolate dan minyak
goreng. Aduk rata. Sisihkan.
Ayak tepung terigu dan baking powder. Tambahkan gula pasir. Aduk rata.
Tuang sedikit-sedikit ke campuran tepung terigu sambil diaduk perlahan. Tambahkan kuning telur.
Aduk rata. Sisihkan.
Kocok putih telur, garam, dan cream of tartar sampai setengah mengembang. Masukkan gula pasir
sedikit-sedikit sambil dikocok sampai mengembang.
Tuang sedikit-sedikit ke campuran tepung terigu sambil diaduk perlahan.
Tuang di loyang chiffon 20 tinggi 10 cm tanpa dioles margarin. Tabur cokelat keping
Oven 55 menit dengan api bawah suhu 170 derajat Celcius sampai matang. Segera tangkupkan di
atas botol.

Untuk 16 potong

CHIFFON CAKE WORTEL

Warna yang cantik dari chiffon cake ini ternyata dari wortel dan airnya. Chiffon yang lembut dari wortel ini
bisa menjadi hidangan yang sehat untuk snack anak-anak.
Bahan-bahan/bumbu-bumbu :
Bahan A:
120 gram tepung terigu protein rendah
25 gram gula pasir
50 ml air wortel
75 ml air
50 ml minyak goreng
4 kuning telur
150 gram wortel parut, diperas
Bahan B:
4 putih telur
1/4 sendok teh garam
1/4 sendok teh cream of tartar
75 gram gula pasir

Cara Pengolahan :
1.
Panaskan oven 190 derajat Celsius.
2.
Ayak tepung. Tambahkan gula. Aduk rata. Masukkan campuran air wortel, air, dan minyak. Aduk
perlahan.
3.
Tambahkan kuning telur. Aduk sampai licin. Tambahkan wortel parut. Aduk rata. Sisihkan.
4.
Kocok putih telur, garam, dan cream of tartar sampai setengah mengembang. Tambahkan gula.
Kocok sampai mengembang.
5.
Tuang putih telur ke dalam bahan A sedikit demi sedikit sambil diaduk rata perlahan.
6.
Tuang ke loyang tulban kecil-kecil.

7.
Oven 30 menit dengan suhu 190 derajat Celsius. Keluarkan kue kalau sudah dingin betul.
Untuk 28 buah

CHOCOLATE WHITE EGG

Chiffon cake cokelat ini hanya menggunakan putih telur. Walaupun tanpa kuning telur cake ini tak kalah
nikmatnya. Agar tak penasaran dengan rasanya Anda bisa langsung mencobanya...
Bahan-bahan/bumbu-bumbu :
Bahan A:
125 gram tepung terigu protein rendah
25 gram cokelat bubuk
1/2 sendok teh baking powder
25 gram tepung maizena
75 gram minyak goreng
75 ml susu cair
100 gram putih telur
Bahan B:
400 gram putih telur
2 sendok teh cream of tartar
1/2 sendok teh garam
175 gram gula pasir

Cara Pengolahan :
1.
Panaskan oven 190 derajat Celsius.
2.
Bahan: ayak terigu, cokelat bubuk, baking powder, dan maizena. Tambahkan susu dan minyak
goreng. Aduk rata. Tuang puith telur. Aduk rata. Sisihkan.
3.
Bahan B: kocok putih telur, cream of tartar, dan garam sampai setengah mengembang. Tambahkan
gula pasir. Kocok sampai mengembang.
4.
Sendokkan ke campuran bahan A sedikit demi sedikit sambil diaduk perlahan.
5.
Tuang ke loyang chiffon diameter 22 cm. Oven 50 menit sampai matang dengan suhu 190 derajat
Celsius.
Untuk 16 potong

CHIFFON CAKE DASAR

Resep ini merupakan resep dasar untuk pembuatan chiffon cake. Setelah resep dasar ini dapat dikuasai,
maka kreasi seperti apapun yang akan anda lakukan dengan chiffon cake yang akan anda buat pasti dapat
istimewa.
Bahan-bahan/bumbu-bumbu :
120 gram tepung terigu protein rendah
50 gram gula pasir halus
75 gram minyak goreng
75 ml air
5 kuning telur
5 putih telur
1/2 sendok teh cream of tartar
1/2 sendok teh garam
75 gram gula pasir

Cara Pengolahan :
1.
Campur minyak goreng dan air. Aduk rata. Sisihkan.
2.
Ayak tepung terigu. Tambahkan gula pasir halus. Aduk rata.
3.
Masukkan campuran minyak goreng sedikit-sedikit sambil diaduk perlahan.
4.
Tambahkan kuning telur. Aduk rata. Sisihkan.
5.
Kocok putih telur, cream of tartar, dan garam sampai setengah mengembang. Tambahkan gula pasir
sedikit-sedikit sambil dikocok sampai mengembang.
6.
Tuang ke campuran tepung sedikit-sedikit sambil diaduk perlahan.
7.
Tuang di loyang chiffon diameter 20 cm tinggi 10 cm tanpa dioles.
8.
Oven 55 menit dengan suhu 180 derajat Celsius. Setelah matang segera tangkupkan di atas botol.
Biarkan sampai dingin.
Untuk 16 potong

Recipe: Chocolate chiffon cake

Makes a 23 cm (9.5) chiffon cake
Ingredients:
Group A:
5 large egg yolks, room temperature
120g castor sugar
85ml corn oil (or any neutral flavour oil like canola and grapeseed)
130ml whole fresh milk,
30g Dutch-processed cocoa powder (I use Valrhona cocoa powder)
160g cake flour
3/4 tsp baking powder (optional, just to ensure the lift. but I have baked without the
baking powder and it works just as fine.)
1/4 tsp salt
Group B:
5 large egg whites, room temperature
90g castor sugar
Method:
1. Preheat oven to 180 degrees celcius. Have your chiffon cake tin mould ready. Do not
grease it!
2. Lets start with Group A ingredients. Separate the egg whites and the egg yolks.
Ensure that there is no trace of yolk in the whites. Allow them to come to room
temperature. This is especially important for the egg whites to be whisked to their
peaks.
3. Start with the group A ingredients as we only want to whisk the egg whites when
everything else is done. If not, the egg whites will start to deflate.
4. In the bowl containing the yolks, add in sugar and whisk until light and pale. This can
be done with a hand whisk. We just need some aeration in the yolks. Add in the oil and
whisk until incorporated.
5. Add the milk into the yolk mixture and whisk. Then, measure and sift your dry
ingredients and whisk into the yolk mixture.
*Update 15/07/2014: I have gotten a few people asking me regarding the type of flour
to be used for a chiffon cake. The best flour to use is cake flour.

As we want to achieve a soft, tender crumb and fluffy cake, we want a flour that doesnt
develop too much gluten which makes cakes tough i.e a flour with low protein content.
The flour with the lowest protein content is cake flour (about 7-8%). Sure, you can still
make a chiffon cake with all-purpose flour(about 10-12% protein content). But the cake
flour will give you a slightly tender, softer crumb.
If you dont keep cake flour in your pantry, thats fine because you can easily make your
own cake flour. To make your own cake flour, start of with 1 cup of all-purpose
flour, remove 2 tbsp of AP flour. Replace it with 2 tbsp of cornflour. Whisk the
flour and sift twice to make sure that the cornflour is well distributed.
Whisking the egg whites
6. Next come the crucial step of whisking the egg whites. It is best to use room
temperature egg whites because whites right out of the fridge will be too cold and will
not whisk well. We are essentially whisking a meringue. Start with a stainless steel
clean and grease-free bowl (I always rinse it with boiling water to rid of any remaining
grease). Add in your room temperature egg whites and put it onto your mixer.

7. Begin whisking your egg whites at medium low speed till foamy. You can add a pinch
of cream of tar tar (which increases the meringue stability) at this point if you like. This is
optional and your meringues will still work even without it.

Soft peaks

8. Turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are
reached when the peaks of the whites droop when the whisk is lifted. See picture below.
8. Start to pour in your caster sugar slowly, in a few additions, while the mixer is still
running. The sugar, when added gradually, greatly stabilizes the meringue. But the
sugar needs to be added slowly to give time for the sugar to dissolve and not weigh
down the meringue. The meringue should be whisked to a glossy, firm peaks just
slightly short of stiff peaks. The whites should look glossy and when the whisk is
lifted, the peaks will hold but the tip will fall back slightly onto itself. Just a note: stiff
peaks mean that when you turn the whisk is lifted, the peaks will hold up straight without
collapsing onto itself at all.

Firm peaks

Underwhipped and overwhipped egg whites are unstable. Underwhipped whites will
start to weep. Overwhipped egg whites will eventually collapse and start to separate.
You should start over if this happens.
Folding the egg whites

9. Start by adding 1/4 of the meringue to mixture A (yolk mixture). Whisk lightly to
combine until it is well incorporated. Do not be afraid to knock out air at this stage. We
are lightening the yolk mixture so that it will be of a more similar consistency to the
meringue which will help you fold the meringue through easily and more evenly.

10. Next, add in the remaining meringue to the mixture A (yolk mixture) in two additions,
folding the meringue through. Fold gently using a rubber spatula drawing a line across
the centre of the batter then going under the batter and lifting up when the spatula
reaches the sides of the bowl. Turn the bowl as you do this. Do ensure that the egg
whites are folded into the mixture thorougly so you wont get egg white streaks after
baking.
Transferring the batter to the baking tin
11. Gently pour the chiffon cake batter into the chiffon tin. Using a rubber spatula, level
and smooth out the top of the cake batter and gently tap the chiffon cake tin against the
kitchen counter twice to remove any large air bubbles.

12. Bake in a preheated 180 degrees celcius (350 degrees F) for about 1 hr 5 minutes.
The top of the cake should be lightly browned and springs back to touch when it is
done. At about 25 minutes into the baking, check on your chiffon cake. If the top starts
to get too brown or starts cracking too much, cover the chiffon cake with a sheet of
lightly oiled aluminium foil (so it will not stick to the cake) before you continue with the
baking. You can turn down the temperature slightly as well to about 170-175 degrees
celcius.
Removing the chiffon cake

13. Remove the ready cake from the oven, place a funnel into the center hole of the tin
and invert the cake to cool on a cooling rack. Only attempt to unmould the chiffon cake
from its tin when it is cooled fully.
14. To remove the cake after it is cooled, run a palette knife against the sides of the
cake tin. Turn it out gently onto a cake board. The base of the cake tin would now be on
top. Run a palette knife in one swift motion against the base of the tin. Allow the chiffon
cake to gently fall onto the cake board. Remember not to shake/yank out the chiffon
cake the crumb structure is very tender and you would only tear your cake if you do
so.
Storing the chiffon cake
*I would normally keep my chiffon cake (like the chocolate, matcha and kinkako) at
room temperature in an air tight container. It is best eaten within 3 days.
*For the pandan chiffon cake, I would store it in the fridge as it contains coconut milk
and would go bad under warm weather conditions.