Рецепт Japanese Dark Pearl Chiffon Cake
I wonder why this cake is called Japanese Dark Pearl Chiffon Cake but it had been very popular among many food bloggers. I just saw Eileen and Ellena posted this recipe recently. I promised myself that I'm going to bake one soon. So here is my cake. I totally agree with Ellena, the cake is soft and moist. rich and chocolately due to the dark chocolate and cocoa powder but with little flour. I also like it as it's not too sweet, just to my liking, definitely a nice tea time treat.
Japanese Dark Pearl Chiffon Cake
- 3 Egg yolks (70g egg)
- 35g Corn oil
- 60g Fresh milk
- 80g Dark chocolate (used 66% valrhorna chocolate)
- 35g Flour
- 15g Cocoa powder (valrhorna cocoa powder)
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 3 Egg whites
- 50g Sugar
- 1/2 tsp Lemon juice
Method:
Melt chocolate in a double boiler and stir till smooth, set aside. (I microwaved for 45 seconds)
In a large bowl, beat egg lightly with a hand whisk, followed by oil, milk and melted chocolate, stir well.
Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth to a thick paste.
Whisk egg whites at high speed till foamy, add lemon juice into it. Then gradually add in sugar and beat to stiff peak.
Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
Pour the batter into a 17cm chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.
Bake in preheated oven at 165C for about 40 minutes at 2nd lower rack in the oven,
Invert cake pan immediately and let to cool down completely after baked.
3个 蛋黄 （全蛋越70克）
35克 玉米油
60克 鲜奶
80克 黑巧克力，切小
35克 面粉
15可 可可粉
1/4茶匙 发粉
1/4茶匙 苏打粉
3个 蛋白
50克 细糖
1/2茶匙 柠檬汁
将巧克力快隔水煮溶，搅拌赞滑，备用。（我用微波炉45秒就可以了）
将蛋白霜分3次拌入巧克力面糊，搅拌致均匀。
倒入一个17cm戚风模子，轻轻把气泡敲出，放入预热烤箱倒数第二层，以165度烤约40分钟。