Chocolate Chiffon Cake
09-049
Group Batter portion
Ingredient
KG
%
Cake Flour
0.220
100.00
Oil
0.110
50.00
Water
0.110
50.00
Sugar
0.100
45.45
Egg Yolk
0.240
109.09
Salt
0.004
1.91
BAKELS CAKE CONCENTRATE
0.012
5.45
BAKELS ALKALIZED COCOA POWDER
0.040
18.00
APITO CHOCOLATE PASTE
0.011
5.00
Total Weight: 0.847
Group Foam portion
Ingredient
KG
%
Egg white
0.500
227.27
Sugar
0.200
90.91
Cream of tartar
0.002
0.91
Total Weight: 0.702
How to do it:
Batter portion:
1. Combine cake flour, Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, sugar and salt in a bowl.
2. Add vegetable oil, egg yolk and water. Mix by hand until smooth.
3. Set aside.
Foam portion:
1. Using a wire whisk, whip egg white and cream of tartar for 1 minute.
2. Gradually add sugar and continue mixing until medium stiffness is obtained.
Assembly:
1. Fold in batter portion into foam portion.
2. Deposit in a tube pan.
3. Bake at 180°C until done.
Yield: 1 chiffon cake
