Thursday, August 04, 2005


After my successful attempt on the Orange Chiffon Cake, my confidence level has increased. Today, I try another of Florence's Chocolate Chiffon Cake. According to her, she uses this as the base cake for her Black Forest Cake. For me, I have yet to promote to that level. So I am pretty contended with just a plain old basic cake. Another bravo. Photobucket What you need: 4 egg yolks 1/4 tsp salt 2 tsp rum or kirsch 40g castor sugar 25g cocoa powder 85ml warm corn oil 135ml warm water 125g cake flour 1/2 baking soda 1/2 baking powder 4 egg whites 1/2 tsp cream of tartar 50g castor sugar Method Mix ingredients (A) well with a hand whisk. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture. Stir (C) into yolk mixture. Sieve ingredient (D) and stir it into yolk mixture. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour. Add in sugar over 3 times and whip until egg whites is stiff. 6. Pour 1/2 white into yolk mixture and blend well. Pour yolk mixture into the remaining egg white mixture and blend well. Pour batter into clean baking pan and bake at 175C for 45 minutes or until cooked. Invert cake and leave to cool.
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  1. Aren't they good?! I love this recipe. They are really good for the Blackforest cake recipe. Very light & fluffy. Everyone can eat 2 pieces of the Blackforest cake. Do try it!

  2. what can i use as a substitution for rum or kirsch??

  3. Whts the cake tin measurement for this recipe? Are u using the chiffon tube pan or just a normal round cake tin as this cake is for making black forest cake? Hope u can advise.

  4. I used a 8 or 9 inch cake round tin for this recipe.


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