Crown Chocolate Chiffon (cooked dough)

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. Also done using cooked dough which gives such a fine crumb. Original recipe from this amazing baker.

Recipe (6″)

  • 3 egg yolk
  • 60g milk
  • 50g cooking oil
  • 50g cake flour
  • 10g cocoa powder
  • 3 egg whites
  • 45g caster sugar
  • 10g corn starch
  • 1/4 tsp cream of tartar

Method

1. Pour oil and milk into a pot, heat under small flames. Stir till fully combined. About 60 deg C or 1-2 min.

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2. Sift in flour and cocoa powder, hand whisk till mix in with no dry streaks.

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3. Add in yolks one by one, whisk till smooth paste. Set aside.

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4. Beat egg whites till large bubbles, add cream of tartar. Continue beating and add sugar in 3 parts. At the last addition, also add in corn starch. Whisk till firm peaks.

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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.

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6. Pour at a height of 15cm into 6″ round tin, with base lined with baking paper. Tap sharply against counter to release bubbles.

7. Bake at preheated oven at 165 deg C for 10- 13 min till film skin is formed. Remove from oven and make a few cuts with knife, wiping the knife with each cut. Work quickly.

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8. Continue baking for another 40 min till cook, check with skewer. Invert to cool, then hand unmould.

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4 Comments Add yours

  1. JK says:

    When you mentioned cooking oil. Is light olive oil (on bottle stated suitable for baking) acceptable?

    Like

    1. oladybakes says:

      Not suitable because of the olive taste. Others like peanut, canola etc will be more mild.

      Like

      1. JK says:

        Thanks! Im looking for more cooked dough method..so fluffy the finished products

        Like

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