Have you tried a minty chiffon cake yet, like this Chocolate peppermint chiffon cake? Simply delicious! You got to try this flavor or twist in your chiffon cake and garnish it on top with melted chocolate. Prepare it for a simple afternoon coffee date with friends. Happy baking!
Chocolate Peppermint Chiffon Cake
- 3 egg whites
- 35g caster sugar (2.49 tbsp)
- 1/4 tsp cream of tartar
- 3 egg yolks
- 40g corn oil (2.87 tbsp)
- 40g fresh milk (or 2.64 tbsp)
- 1/2 tsp peppermint essence
- 1 tbsp chocolate powder
- 35g caster sugar (2.49 tbsp), any liquid milk
- 1/3 cup (65g) self-raising flour*
- Utensil needed: tube pan with removable base
*Self-rising flour substitute: “Add 2 teaspoons of baking powder for each 1 cup plain flour. Sift the flour & baking powder into a bowl before using, to make sure the baking powder is thoroughly distributed, use a whisk”
- Preheat over top and bottom heat to.180°c.
- Combine ingredients (B) in a large bowl. Mix well until free of lumps.
- Beat ingredients (A) till stiff. To test-hold up the beater, the mixture should be hard peak (however do not overbeat).
- Gently, add in some no.(3) and fold into no.(2). Gradually, fold in the remaining no.(3), mixing lightly and evenly. Pour batter into a greased pan.
- Bake no.(4) into a preheated oven for 40 mins or until the skewer comes out clean when inserted. Remove, invert pan on tabletop for at least 2-3 hrs to cool well before removing cake from the pan.
- Serve with ganache frosting or melted chocolate on top and sprinkle mini chocolate chips if preferred.
- Slice and serve. Enjoy!
**How to Prevent your chiffon cake from deflating? Open the oven doors, let the heat gradually go down for a few minutes, remove the pan from the oven and invert the pan into a wire rack. This technique will prevent it from deflating by controlling the residual heat flow.