Thursday, 10 July 2014

Chocolate Dots Chiffon Cake

Uh-huh, such a big hole, next time need to knock the pan harder before putting it into the oven.
Okay, I actually don't know what I should name this. The recipe that I followed called this Black Dot Chiffon Cake. What a unique name...^_^. This is actually a vanilla chiffon cake containing bits and pieces of broken up chocolate sponge cake. It is adapted from Kevin Chai's book, one of the recipes that I have successfully tried.

Ingredients:
  • 5 egg yolks
  • 40g caster sugar (You can add more sugar if you want it sweeter.)
  • 4 tbsp cooking oil
  • 60ml milk
  • 50g raisin
  • 1 tsp vanilla essence
  • 100g flour
  • 1 slice chocolate sponge cake (diced) (You can buy a slice of cake from a bakery store or make your own.)
  • 5 egg whites
  • 1/2 tsp cream of tartar
  • 80g caster sugar
Method:
  1. Combine egg yolks, sugar, oil, milk, raisins and vanilla essence in a mixing bowl. Fold in flour until well mixed.
  2. In a clean bowl, beat egg whites and cream of tartar until mixture foams soft peaks. Add sugar in a few batches while beating at high speed. Stop the mixer when stiff peaks form.
  3. Gently fold the beaten egg whites into the egg yolks batter.
  4. Pour 1/3 of the batter into ungreased 9" tube pan.
  5. Put in some sponge cake dices and raisins.
  6. Repeat 4 and 5 until finished.
  7. Bake in a preheated oven at 170 degree Celcius for 30-40 minutes or until cooked.
  8. Remove cake from oven and invert the cake onto a surface (used sauce bottles for example) for it to cool down completely.



I'm linking this post to the Chiffon Cake event, hosted by Joyce from Kitchen Flavours.

12 comments:

  1. Hi Nitya,
    Lovely chiffon cake! Very fluffy and soft! The pattern is very interesting and looks fun to eat!
    It's nice to see you joining us at Bake-Along! Hope you can join us again for future bakes!

    ReplyDelete
    Replies
    1. Hi Joyce, thanks for dropping by! Lol...yup, something different...

      Delete
    2. I would like to thank you for sharing this great recipes with us. . I know one more site baking

      Delete
  2. Hi, Nitya, a nice chiffon with dot, so lovely!

    ReplyDelete
    Replies
    1. Hi Jozelyn, thanks for dropping by!

      Delete
  3. Hi Nitya,

    Happy to have you baking along with us.

    I remember seeing this chiffon cake recipe in Kevin Chai's book. I wonder if the diced sponge cake will float or sink in the cake batter but they didn't and they are very nicely distributed.

    Zoe

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    Replies
    1. Hi Zoe, yeah, initially I had the same feeling too! So I made a conscious effort to distribute the diced sponge cake as even as possible. :)

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  4. Hello Nitya, your Chocolate Dots chiffon cake is so nicely baked ... with diced sponge cake somemore... yummy! May I know what tube pan size you used for this bake?

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    Replies
    1. Hi Karen, thanks. Still need to improve on the texture...a lot of big holes...haha. I used a 9 inch tube pan.

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  5. hi nitya, i do have holes in my chiffon cakes too at times..no worries, we are not professionals ya. I am smiling reading that you said what should you name the cake..hehe..actually reminds me of the mosaic pattern too. thanks for linking your chiffon cake with us, i'm sure this chocolate dots chiffon tasted great!

    ReplyDelete
    Replies
    1. Hi Lena, you are welcome! Haha...good to know...

      Thanks for creating all these baking events too so we can share knowledge with each other.

      Delete
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    ReplyDelete