How to Make Meringue for Chocolate Chiffon Cake

 

I like chiffon cakes because they are easy to bake and make great gifts.The important thing to keep in mind is how to make the meringue. Depending on what ingredients you add to the chiffon cake recipe, you can enjoy it in a variety of flavors.

 

Let's get started!

Chocolate chiffon cake (Using a 19cm chiffon mold)

White meringue (use cold eggs)

130g egg whites (4 egg whites) / 35g sugar

 

Yolk batter

4 yolks / 50g milk / 45g olive oil (grapeseed oil is ok)/ 60g cake flour / 10g cacao powder/ 35g sugar / 1g salt

 

Preparation process:

1. Preheat the oven to 170'c.

2. Divide powder and sugar into each bowl for egg white meringue/yolk dough.

3. Rinse the chiffon mold once in water. (It helps the bread come off easily.)

 

 

Making chocolate chiffon cake

 

Mom's Tip

When separating whites and yolks, make sure not even 1% of the yolk gets into the white. The meringue will not form if they are mixed. Also, be sure to use cold eggs, not ones that are room temperature!

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1. Whisk the egg whites with a hand mixer.

2. Add the sugar and mix at high speed for 1~2 minutes, then at low speed and check the meringue condition.

 

 

3, The meringue should be shiny and there should be horn-shaped globs on the mixer blades. There should also be one or two in the meringue itself. This is a sign that it is well-mixed.

 

Now put it in the refrigerator.

 

 

4. Take the bowl containing the yolks and use the hand mixer even if there is meringue on it. Whisk the yolk.

5. Add sugar and salt to the yolks and mix until white. (Use hand mixer at low speed).

 

 

Time for the whisk!

 

6. Add olive oil (grapeseed oil) and mix with a whisk. (I use olive oil because it has health benefits. There is no noticable olive smell, but if you're worried, use grape seed oil.)

7. Microwave cold milk for 20 seconds. (room temperature milk is ok)

8. Add the sifted powder and mix with a whisk.

 

 

From whisk to spatula

9. Add 1/3 of the meringue into the dough and mix with a whisk.

10. Use a spatula to gently mix the remaining meringue up and down in a crosswise direction to prevent foaming.

 

 

11. Pour the meringue into the chiffon mold in a flowing manner, removing any air bubbles.

12. Use chopsticks to remove any large air bubbles.

13. Bake in the oven at 170'c for 27 to 30 minutes.

 

 

14. I tried poking it with chopsticks to see if it was baked well. Aha~ just right!

15. Remove from the chiffon mold from the oven, turn it upside down and leave it to cool.

 

 

16. Press the sides of the completely cooled cake to separate it from the mold.(Separate the pillar and bottom parts when the sides come off.)

17. Cut the cake into 8 pieces.

 

 

18. Cut the center of each piece and decorate it with whipped cream and fruit. Voila~!

 

 

It's soft, not too sweet and goes well with coffee.^^

Today, I gave a piece of cake as a gift to a friend I haven't seen in a while, and she was so happy.