Sunday, July 20, 2014

Japanese Dark Pearl Chiffon Cake日式黑珍珠戚风


近来忙碌的工作,让我无法时常烘焙和更新贴子。。。
日式黑珍珠戚风列入名单很久了,今天终于出现在我家廖。。。
我用的是64%的醇黑巧克力,蛋糕甜中带苦,绝对是我喜爱的那一款!棒! 

I really don't have much time to update my blog lately due to a current heavy workload, but I will try my best to post during weekend.
I used 64% dark chocolate for this Japanese Dark Pearl Chiffon cake, it turned out to be slightly sweet-bitter which is just perfect for my liking. 
I love this brand dark chocolate and their colourful "crayon" packaging :)
Japanese Dark Pearl Chiffon Cake 日式黑珍珠戚风
(Makes: 17 cm chiffon pan)

Ingredients

3 egg yolks
35g corn oil
60g milk
80g chocolate, chopped
35g cake flour
15g cocoa powder
1/4tsp baking powder
1/4tsp baking soda

3 egg whites
45g caster sugar
1/2tsp lemon juice
a pinch of salt

Method
  1. Melt chocolate and stir till smooth. Set aside
  2.  Mix egg yolks, corn oil, milk, and melted chocolate, mix well.
  3. Whisk egg white and cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whiks till a soft peak is formed.
  4. Fold egg white into the egg yolk mixture and then pour into chiffon cake pan.
  5. Bake at 175C for about 40 mins or till cooked. 
  6. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and servce.
(Recipe reference:花秘书, 花主席 & May, original source from Aunty Yochana's cake Delight)
I am linking this post to Bake Along #64 : Chiffon Cakes jointly hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Lena of Frozen Wings.

24 comments:

  1. Using Good quality chocolate definitely would give the cake better in taste and aroma too. Your chocolate chiffon turn out so good and perfect in look.

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    Replies
    1. Yes Mel. I am quite satisfy with this brand dark chocolate, very aromatic!:)

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  2. 我喜欢香浓又带点苦味的巧克力口味。。。我要最大的那片!!嘻嘻~

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    Replies
    1. 小厨,那天看到你和花花们的合照,发现你很可爱哦! 呵呵! 要大片是吗,没问题! :)

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  3. 朋友,
    好久不见,你好。
    一出现就为我们带来贵气十足的 黑珍珠;赞哦!!

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    Replies
    1. Aunty Young 很会逗人开心! 就用这贵气黑珍珠请我们贵气的Aunty Young吃吧! :)

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  4. yes, i've tried that too and love it. wow, you hv so many choc bars there?...looks like you will gonna have a choc baking storm later on :D have a good week ahead!

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    Replies
    1. Hi Lena, you're so kind and thank you for allowing me to do the last minute linking. Cheers and good day! :)

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  5. Esther, 你的黑珍珠戚风做得真美,照片也拍的很棒!给你多多LIKES!!!!!

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    Replies
    1. Ann, 谢谢你给这么多的likes,今晚我肯定会睡得很甜,哈哈!

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  6. I have bookmarked this but yet to do. I do love this Valrhona chocolate too. A good chocolate does makes a difference in baking.

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    Replies
    1. Hi cecilia, actually i have bookmarked this recipe for quite some time too. Try it when you free ,it's tasty.

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  7. Hi Esther, like your picture ...and your Japanese Dark Pearl Chiffon Cake so perfectly baked too ^-^ May I have a slice?

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  8. 我来和你一起夜宵, 庆祝我俩都赶上了Bake a long 最后一班火车, 哈哈哈!
    要不要邀请Lena 一起啊, 哈哈哈!
    带着你的黑美人一起, 我的吃完了!嘻嘻

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  9. Hi Esther,

    You even have a collection of Valronha chocolate... Oh! They are so luxurious!

    Glad that you managed to link up with us. Your dark pearl chiffon cake with such luxurious kind of chocolate looks and sounds wonderful :D

    Zoe

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  10. Esther, lovely chiffon! Love the rosebuds too :)

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  11. You bake this cake beautifully, I did face some difficulty in unmoulding this cake but the taste was delicious!

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  12. lovely lovely cake... i always love this sexy lady cake. the texture is very nice... yours look like a 娇滴滴 cake... i like :)

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  13. 这个高贵的蛋糕,我到现在还很想念,切一大块给我,让我止瘾,boleh tak?

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  14. 我也好想念!家里还有些可可粉,我看看也像开工了。。。呵呵呵

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  15. Hi Esther,
    Lovely cake! And I'm so envious of your Varlhona choc collection!
    Thanks for linking with BA!

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  16. Quality chocolate definitely makes the difference. Your chiffon looks wonderful.

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  17. 哇。。。我们家也是对valrhona巧克力情有独钟的哦。
    这黑珍珠戚风我也做了,不过有点点瑕疵,还需要再挑战过哦。嘻嘻~~

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  18. Can I exchange my chocolate chip cookies with your chocolate chiffon? sound very good!

    ReplyDelete