Chocolate Chiffon Cake With Multigrain & Mixed Fruits

Photo: Cuisine Paradise (Ellena)

Ingredients

3 Large Egg Yolks

40 grams Caster Sugar

40 milliliters Corn Oil/Vegetable Oil

60 milliliters Water

50 grams Top Flour/Cake Flour

30 grams Cocoa Powder

1/2 teaspoon Baking Powder

30 grams Dark Chocolate, roughly chopped

30 grams Mini Chocolate Chips

5 Large Egg Whites

30 grams Caster Sugar

Toppings:

70 grams Pre-mixed Multigrain Mixture

30 grams Pre-mixed Dried Mixed Fruit

Preparation

Separate the egg yolk and white into two separate mixing bowls. (carefully do not leave any trace of egg yolk in the egg whites mixture) then use a balloon whisk to whisk the egg yolk and castor sugar(add in 3 separate additions) till thick and sticky.

Slowly drizzle in the oil while continue to whisk at the same time, follow by adding the water and whisk till the mixture is well combined.

Add sifted flour mixture(flour, cocoa powder and baking powder) into the egg batter and continue to whisk till the flour is fully incorporated into the batter.

Next by using a spatula, stir in the chocolate chunks and mini chocolate chips till combined.

Preheat the oven to 180 degree.

Beat egg whites and 1/3 of the caster sugar with an electric mixer until mixture becomes frothy and foamy. Add in another 1/3 of the sugar and continue to beat on medium speed until almost soft peaks form then add in the last 1/3 of the sugar and beat until stiff peaks form. (the whole process takes about less than 5 minutes)

Use a balloon whisk to whisk in the stiff egg white into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture till combined leaving no trace of whites.

Next add in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.

Before pouring the mixture into the tube pan, use a spatula to give it a final stir to make sure there is no flour or egg whites mixture at the bottom of the mixing bowl.

Lift up the bowl to height, then pour the mixture into the tube pan and tap the pan 2 - 3 times on a table top to get rid of any trapped air bubbles in the batter.

Scatter the prepared toppings on top of the batter, baked the cake in the preheated oven for about 30 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)

Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

To remove the cake from the pan, run a thin-bladed knife(i use a small rubber saptula) around the inside of the pan and the center core.

Release the cake and run the knife/spatula along the base of the pan to remove the cake.

Cut into serving size and serve with a cup of tea or coffee