January 09, 2010

Back Log: Chocolate Chiffon Cake


Chocolate Chiffon Cake


Perhaps, you may feel something soft and delicate when you start putting a bite of chiffon cake in between your palate and your tongue, beginning to melt in your curious spittle, like a drop of wet cloud heavy with rain. Perhaps, the flavour is so clear yet not too sweet, just to be right, lightly indulging your taste buds. Things that can be expected from such a cake. Like a queen, beautiful, airy, and delicate.

There is always such a satisfaction when you see the batter rises into its pinnacle, high and proud, thrusts for heaven. Yet, there is  a deep condolences when it is stuck at the bottom of the pan and stays short and solid. Even when a finger touches, it does not spring back.

I don't bake a lot of chiffon cakes from the first time I started baking. Not that I do not dare, but baking a chiffon cake needs a whole concentration and a feeling for it. You cannot miss one bit of ingredients or whisk the egg whites way too dry to avoid failure. I do not want to bake a chiffon cake because I want to try to impress someone or a group of friends or even myself. But, like I said, I have to feel for it. Feel for the needs of it.

Actually, I feel the need of chocolate. Not too rich and dark, as to conquer my late afternoon divine to a sudden burst, but it is quite light that can lift my spirit up, slowly. And so I chose to bake a chocolate chiffon cake. Not too sure if it's a basic, but somehow it is an old recipe from my mother's old recipe compilation. I said it is AGED, as she had collected her favourite recipes since I was at my high school. And it was years and years ago.

Everything aging is antique, don't you think? And they usually are made to inspire us today. So, I baked this cake sometime last year, when I had that feeling. Oh yes, it rose high and proud.

Chocolate Chiffon Cake

The cake is originally iced with cream cheese mixed with roasted cashew nuts, but I just minimized it with only a drizzle of chocolate fudge sauce or white chocolate icing with shaved white chocolate, which makes it pure Chocolate Chiffon Cake.

Chiffon Cake with Cream Cheese Icing
Source: 16 Resep Cake dan Kue Kering Untuk Lebaran. Bonus Femina 8-14 Februari 1996

60g cocoa powder
120g coffee instant powder
125ml warm water
125ml vegetable oil (I use rice bran oil)
260g plain flour, sifted
2 tsp vanilla powder (I use 1 tsp vanilla bean paste)
1 tsp salt
1 1/2 tsp baking soda
7 egg yolks
7 + 2 egg whites
375g caster sugar (I use 250g only)
1/2 tsp cream of tartar (I omit this)

First of all, you need to preheat the oven to 150C (Indonesian recipe usually does not mention this oven temperature at a first thing to do like most Western recipes do, so you need to skim the whole recipe to figure it out. Sometimes, they just state 'slow, moderate, or hot' oven, instead of mentioning the degrees).

  1. Combine cocoa powder, coffee, oil and warm water, mix well. Set aside. (I add vanilla bean paste in this mixture).
  2. Combine plain flour, vanilla, salt and baking soda. Set aside.
  3. Beat egg yolks and half of the sugar until fluffy. Add in chocolate mix. Mix well, set aside.
  4. Fold in plain flour mixture, a little at a time, mix well.
  5. Whisk the egg whites in a dry (and clean) bowl until foamy. Add in cream of tartar. Keep whisking while adding the remaining sugar in a little at a time, until the sugar dissolved.
  6. Fold whisked egg whites into the flour mixture, mix well.
  7. Pour (or spoon) the batter into a greased (with oil) 19cm chiffon cake tin. (I heard a myth about not to grease or flour chiffon cake tin, but I did both. I use rice flour to coat the greased tin--the result makes crusty layer of skin and dry, not sticky).
  8. Bake in a preheated oven to 150C for 40 minutes to rise and cooked. Remove and cool.
Some people say to flip your chiffon tin bottom-up as soon as you removed the cake from the oven, to avoid the cake falls back. But I did not do it, and the cake stays high as you've seen on the photos.

Icing
3 egg yolks
175g caster sugar
300g cream cheese
75g unsalted butter
1 1/2 tsp vanilla powder
150g roasted cashew nuts

  1. Whisk the egg yolks and sugar in a heatproof bowl over a pan of simmering water until pale and fluffy. The sugar will be 'cooked'. Remove and keep whisking until it cools down.
  2. Beat cream cheese, butter, and vanilla until smooth.
  3. Pour in the egg mixture into the cheese mixture, mix well.
  4. Cut the cake in three equal layers. Spread the icing on each layer, top with another layer, and do the same to the remaining layers.
  5. Ice the cake with the remaining icing, decorate with roasted cashew nuts.
Makes 18

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Resep Asli dalam Bahasa Indonesia

Chocolate Chiffon Cake iced with White Chocolate


Cake Sifon Lapis Keju Krim
Sumber: 16 Resep Cake dan Kue Kering Untuk Lebaran. Bonus Femina 8-14 Februari 1996

60g cokelat bubuk
120g kopi bubuk instan
125ml air hangat
125ml minyak sayur
260g tepung terigu, ayak
2 sdt vanili bubuk
1 sdt soda kue
7 btr telur ayam, pisahkan putih dan kuningnya
375g gula pasir halus
2 putih telur
1/2 sdt cream of tartar


  1. Campur cokelat bubuk dan kopi bubuk, minyak dan air hangat, aduk rata. Sisihkan.
  2. Campur tepung terigu, vanili, garam dan soda kue. Sisihkan.
  3. Kocok kuning telur dan 1/2 bagian gula sampai lembut. Tambahkan campuran cokelat, aduk rata.
  4. Masukkan campuran tepung terigu sedikit demi sedikit sambil aduk rata.
  5. Kocok putih telur dalam wadah kering sampai berbusa. Tambahkan cream of tartar. Kocok hingga putih telur kaku sambil tambahkan sisa gula sedikit demi sedikit dan kocok hingga gula larut.
  6. Masukkan putih telur kocok ke dalam adonan tepung terigu, aduk rata.
  7. Masukkan adonan ke dalam loyang keik sifon bergaris tengah 19cm yang beroles minyak.
  8. Panggang dalam oven panas bersuhu 150C selama 40 menit sampai mengembang dan matang. Angkat dan dinginkan.

Lapisan

3 btr kuning telur
175g gula pasir
300g keju krim
75g mentega tawar
1 1/2 sdt vanili bubuk
150g kacang mete panggang

  1. Kocok kuning telur dan gula dalam mangkuk tahan panas. Taruh di dalam panci berisi air yang dijerangkan di atas api. Kocok sampai kental dan naik hingga gula larut dan matang. Angkat, kocok terus hingga adonan dingin.
  2. Kocok keju krim, mentega dan vanili sampai lembut.
  3. Masukkan adonan telur ke dalam adonan keju sambil kocok rata.
  4. Masukkan kacang mete cincang, aduk rata,
  5. Belah cake membujur menjadi 3 bagian. Olesi masing-masing dengan bahan olesan, susun kembali.
  6. Oleskan sisa bahan olesan ke seluruh permukaan kue, hiasi dengan kacang mete panggang.
Untuk 18 potong





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9 comments:

Tuty said...

Arfi,

I can envision how soft and fluffy this chiffon cake is. The sauce and the drizzle look just right. I have bookmarked it to try. Hopefully, mine will turn out as beautiful as yours. :-))

Alessandra said...

ohhh, this looks good! Is it my impression only, or these types of cakes are really popular in Asia? Most Asian countries I have visited seem to have cake shops full of soft sponges and chiffon-style cakes...

Peter G said...

Oh Arfi! That looks heavenly! So moist and delicate! I love it.

Arwen said...

It looks beautifully tall and light. I love the idea of serving it with hot chocolate sauce!

Aparna said...

Your cake looks very tall and elegant. Never heard of cashews in frosting before but like the sound of that.
Only wish chiffon cake could be made with fewer eggs. :)

Happy New Year, Arfi to you and family.

Happy cook said...

I have enve rmade a chiffon cake, i love that you serve with tha delicious sauce.
Happy newyear.

Soma said...

As I am reading your post, I am wanting to plant a bite into this soft silky cake. Very innovative frosting too.

Soma(www.ecurry.com)

harcout said...

It turns out very nicely, I could smell the scent of vanilla beans right from here. Definitely gonna give it a shot. Thanks for the recipe.

MiNDY said...

mBa ini bisa dipakai u/ KBB 16? soalnya mau bikin chiffon pandan tapi jangkung kurang suka. dia lebih milih yg coklat.