Cakes and No Bake Cakes

CHOCOLATE PEPPERMINT CHIFFON CAKE

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CHOCOLATE PEPPERMINT CHIFFON CAKE

CHOCOLATE PEPPERMINT CHIFFON CAKE

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!


Ingredients:
A :  3 egg whites
      35g caster sugar (2.49 tbsp)
      1/4 tsp cream of tartar

B :  3 egg yolks
      40g corn oil (2.87 tbsp)
      40g fresh milk (2.64 tbsp)
      1/2 tsp peppermint essence
      1 tbsp chocolate powder
      35g caster sugar (2.49 tbsp)
      65g self-raising flour* (1/3 cup)

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 and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed, use a whisk” 
-Nigella.com


Instructions:
1.  Preheat over top and bottom heat to.180°c.

2.  Combine ingredients (B) in a large bowl. Mix well until free of lumps.

3.  Beat ingredients (A) till stiff. To test-hold up beater, mixture should not soft peak, do not overbeat.

4.  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 ungreased pan.

5.  Bake no.(4) into preheated oven for 40mins or till skewer comes out clean when inserted. Remove, invert pan on tabletop for at least 2-3 hrs to cool well before turning cake out.

Serve with ganache frosting or melted chocolate on top and sprinkle mini chocolate chips if preffered.

Slice and serve. Enjoy!

 

🌻🌻🌻🌻🌻

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Do you have any questions about the ingredients? Like a substitute ingredients or any cooking tips? Just comment below for any feedback. We’d love to know your thoughts.

Have a wonderful day!

 

Source:
Karen Tam Kitchen

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CHOCOLATE PEPPERMINT CHIFFON CAKE
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