Chocolate Chiffon cake

Cake chiffon bertekstur lembut dipadukan dengan aroma coklat yang harum
apalagi jika ditaburi dengan buttercream dan keju, wah ngecheese, nyoklat dan soft 
Jika ingin ditampilkan lebih elegan, bisa disiram dengan chocolate glaze

Chiffon Coklat

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Bahan
7 kuning telor
150 gram terigu
50 gram coklat bubuk
1 sdt baking powder
1/2 sdt soda kue
100 gr gula  halus
125 ml susu cair
100 ml minyak sayur

7 putih telur
100 gram gula halus
1/4 sdt garam
1/4 sdt cream tar tar

Cara Membuat
1. Panaskan oven 170'C. Siapkan loyang chiffon uk 22cm
2. Kocok sebentar kuning telur & gula dengan menggunakan whisker saja, masukkan minyak dan susu cair, aduk rata, kemudian masukkan ayakan tepung,coklat bubuk,BP dan BS. aduk rata.
3. Kocok putih telur, garam dan cream tar tar sampai berbusa, masukkan gula pasir bertahap sedikit demi sedikit sambil terus dikocok dengan kecepatan rendah hingga stiff peak
4. Masukkan 1/3 bagian kocokan putih telur ke dalam adonan terigu. Aduk perlahan hingga rata. Masukkan lagi 1/3 bagian, lakukan hingga habis. Aduk hingga adonan menyatu dengan rata.
5. Tuang ke dalam loyang chiffon. Panggang dalam oven hingga matang sekitar 60 menit.
6. Keluarkan dari oven, segera balikkan loyang

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Chocolate Chiffon Cake
Ingredients
7 egg yolk
150 gr all purpose flour
50 gr cocoa powder
1 tsp baking powder
1/2 tsp baking soda
100 gr castor sugar
125 ml milk
100 ml vegetable oil
7 egg whites
100 gr castor sugar
1/4 tsp salt
1/4 tsp cream tar tar

Method
1. Preheat oven to 170'C. Use a small food processor to process the bananas into paste. Set aside.
2. Mix the egg yolks with sugar until smooth. Add oil and milk. Combine very well. Sift in flour,cocoa powder, BP and BS, incorporate all ingredients well until you get a smooth batter.
3. Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 40 grams of sugar at a time. Combine well between the adds, until stiff peaks form.
4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites  then fold in the rest.
5. Transfer the batter into the cake mould that shouldn’t be non-stick or greased.
6. Bake in the preheated oven and bake for 60 minutes.
7. Remove from oven and immediately revert the cake mould upside down on a wire rack. Let it cool completely. Carefully remove from the cake mould.