Japanese Dark Pearl Chiffon Cake

Japanese Dark Pearl Chiffon Cake

Ingredients:

     3 Egg yolks (70g egg)
     35g Corn oil
     60g Fresh milk
     80g Dark chocolate (used 66% valrhorna chocolate)
     35g Flour
     15g Cocoa powder (valrhorna cocoa powder)
     1/4 tsp Baking powder
     1/4 tsp Baking soda
     3 Egg whites
     50g Sugar
     1/2 tsp Lemon juice

     Method:

• Melt chocolate in a double boiler and stir till smooth, set aside. (I microwaved for 45 seconds)
• In a large bowl, beat egg lightly with a hand whisk, followed by oil, milk and melted chocolate, stir well.
• Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth to a thick paste.
• Whisk egg whites at high speed till foamy, add lemon juice into it. Then gradually add in sugar and beat to stiff peak.
• Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
• Pour the batter into a 17cm chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.
• Bake in preheated oven at 165C for about 40 minutes at 2nd lower rack in the oven,
• Invert cake pan immediately and let to cool down completely after baked.

     材料：
     3个 蛋黄 （全蛋越70克）
     35克  玉米油
     60克 鲜奶
     80克 黑巧克力，切小
     35克 面粉
     15可 可可粉
     1/4茶匙 发粉
     1/4茶匙 苏打粉

     3个 蛋白
     50克 细糖
     1/2茶匙 柠檬汁

     做法：

将巧克力快隔水煮溶，搅拌赞滑，备用。（我用微波炉45秒就可以了）
蛋黄稍微搅拌后，加入油，再拌入牛奶和溶化巧克力混拌均匀。
将所有粉类筛入并搅拌均匀成巧克力糊。
蛋白用搅拌机高速搅拌致大气泡，加入柠檬汁搅拌。分次加入细糖打发致坚挺状。
将蛋白霜分3次拌入巧克力面糊，搅拌致均匀。
倒入一个17cm戚风模子，轻轻把气泡敲出，放入预热烤箱倒数第二层，以165度烤约40分钟。
蛋糕出炉，倒扣待凉后脱模，即可切片享用。

I’m linking this post to the Little Thumbs Up event, theme for this month, May is ‘Milk’, organised by
Zoe of  Bake for Happy Kids and  Doreen of  My Little Favourite DIY
and hosted by  Tze of  Awayofmind Bakery House

Also linking this post to Bake Along 3rd Anniversary, hosted by
Joyce from  Kitchen Flavours,  Lena from  Frozen Wings  and  Zoe from  Bake for Happy Kids.