IMG_8546Chiffon cake recipe adapted and modified from here

Ingredients (makes a tall 17cm chiffon cake. you can also make it into a 20cm chiffon cake)

5 grade A egg yolk (or 6 normal size egg yolk)
60g coconut oil (preferred)
100g full cream milk
130g dark toblerone with honey & almond nougat (chopped into small pieces)
25g cocoa powder, sifted
55g cake flour, sifted

5 grade A egg white (or 6 normal size egg white)
75g caster sugar

IMG_8544食材(可做一个高高滴 17厘米宽戚风蛋糕。您也可将它烘焙成 20厘米戚风蛋糕)

A级蛋黄 5颗(或 6颗普通蛋黄)
椰子油 60克(强推用椰子油)
全脂牛奶 100克
可可粉 25克, 过筛
蛋糕粉 55克,过筛

A级蛋白 5颗(或 6颗普通蛋白)
绵白糖 75克


IMG_8542– bring milk to a rolling boil and pour into chopped toblerone. stir till chocolate melts totally and allow to cool

  • beat egg yolk slightly, then add in oil. whisk till well blended, and pour in melted chocolate. mix well

  • add in sifted flour and cocoa powder and beat till ribbon stage. set batter aside

  • add sugar to egg white in 3 additions, and beat till stiff and shiny peak forms

  • fold egg white meringue into egg yolk batter in 3 additions, then pour batter into chiffon pan. tap pan on tabletop a few times
    蛋白霜分 3次翻拌入面糊后,倒入蛋糕模,在案板上轻拍几次

  • bake on second lowest rack of 175 degrees C preheated oven for 45-50mins. mine was ready in 43 mins
    送入预热至 175摄氏度烤箱倒数第二层烤 45-50分钟即可。我的烤了 43分钟

  • remove from oven, revert and cool completely before unmoulding

  • decorate with whipped cream as desired. please refer to this post for directions on preparing chocolate rose


This post is linked to the event, Little Thumbs up: Cocoa organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Grace from Life can be simple at this post
little thumbs up


Pollution index: 17 (excellent)





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