JAPANESE DARK PEARL CHIFFON CAKE

ASSALAMUALAIKUM,

Japanese Dark Pearl Chiffon Cake......acerne nama dia ....best kan kan kan!!!!. Leia jumpa kek ni masa jejalan kat pinterest. Kalau jejalan kat pinterest ni rambang mata tau suma nak buat.(Ko ingat ingat sopink je bleh rambang mata! )Masak-masak pon leh rambang mata tau :P. Jenuh sungguh leia duk menambah nama dalam list.......list yang tak akan mengecil tapi semakin panjang. klau dia buat ayaq mogok lagi.........mati la makcik ni. Kek ni kejadian sebenaqnye sebelum ghayer aritu tapi macam besa tak sempat nak hadap laptop. Kek ni sebenaqnya telah diperkenal oleh Aunty Yochana dan sangat fofular among chinese blogger. Dolu-dolu leia ghajin jugak jenguk dapur aunty tapi tak penah jumpa pon. Kek ni menurut kata yang penah membuatnya  masing-masing bagi testimoni yang sangat best. Ada different dari kek coklat yang biasa. Mungkin disebabkan penggunaan cooking chocolate dan sedikit tepung yang menjadikan dia moist dan ada tekstur souffle. Seriusssss sedap.Oleh kerana disebabkan Anncoojournal adalah orang pertama yang leia jumpa pasai kek ni, leia pun guna resepi dari anncoo. Tak nyesal buat...... cer try buat. HAPPY BAKING!!!!


JAPANESE DARK PEARL CHIFFON CAKE
Source :Anncoojournal

Ingredients:

3 Egg yolks(70g egg)
35g Corn Oil
60g fresh milk
80g Dark Chocolate (Anncoo guna valrhona, tp leia guna cooking chocolate meriah jew)
15g Cocoa powder 
35g Plain flour
1/4 tsp Baking Powder
1/4 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.