RECIPE OF MINI CHOCOLATE CHIFFON CAKE 迷你巧克力戚风蛋糕

I would like to share another beauty which i have created yesterday. #day 18 #RMO # covid19

This cake is almost perfect, just some slight changes of the ingredients need to be revised.

Equipment: 6 inch Chiffon Pan

Ingredients:

2 egg yolks
45 gram milk (can increase to 47 gram)
25 gram oil (can reduce to 23 gram)
45 gram plain flour
6 gram sugar
1 tablespoon of cocoa powder

Meringue
2 egg whites
30 gram sugar
Pinch of cream of tartar

Method:

1. Whisk egg yolks, sugar, corn oil, milk until well combined.
2. Then fold flour in with spatula.
3. In a separate bowl, beat egg whites until stiff peak. (Together with cream of tartar)
4. Fold egg whites in egg yolks batter by 3 batches. (Do not overmix)
5. Baked @ PPC for 59 minutes.
6. Once cooked,Tap cake pan from high once to prevent shrinkage.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.