Hope you can see that this cake is shaped like a crown. It uses the Controlled Cracking for Chiffon technique which you can read more from the link.
When done properly, the crown blooms nicely, the interior texture is fluffy and soft and there is no concave bottom.
After much experimentation, the different top and bottom temperature setting is a must for me, so I am unable to advise if your oven has only a single setting.
If you like you can add in a few hand fulls of mini chocolate chips and that makes it even more tasty.
Recipe (6″ round tin)
- 3 egg yolk
- 1/8 tsp salt
- 50g milk
- 20g cooking oil
- 45g cake flour
- 15g cocoa powder
- 3 egg whites
- 40g caster sugar
- 10g corn starch
- 1/4 tsp cream of tartar
1. Hand whisk egg yolks and salt. Add in oil and whisk more.
2. Sift in flour and cocoa powder, hand whisk till mix in with no dry streaks. It will be very lumpy and dry, just ensure no dry flour.
3. Add in milk and patiently whisk till a smooth paste is formed. It will take some time. You can sieve once to ensure no lumps. Set aside.
4. Beat egg whites till large bubbles, add cream of tartar. Continue beating and add sugar mixed with corn starch in 2 parts. Whisk till firm peaks.
5. Place 1/3 meringue into yolk batter and mix till combine. Then pour yolk batter back into meringue, fold gently with spatula till no white streaks.
6. Pour at a height of 15cm into 6″ round tin, with loose bottom. No need to line or grease. Tap once against counter to release bubbles.
7. Bake at preheated oven at 180 deg C top and 90 deg C bottom heat. At 6th minute when there is a skin formed, remove from oven and make a few cuts with knife, wiping the knife with each cut. Work quickly.
8. Continue baking for another 34 min till cook, check with skewer. Invert to cool, then hand unmould.