Chocolate Chip Chiffon Cake [巧克力粒威风蛋糕]

While I was browsing through my baking book, my gal "picked" this recipe and requested me to bake this chocolate chips chiffon cake for her. Her wish is fulfilled of cos! Let me share my humble bake last weekend, Chocolate chip chiffon cake. Simply love the recipe as it baked the moist, soft cake. Do give it a try this weekend for your loved ones? 

Nice looking chocolate chip chiffon cake, Wink..

Super moist and soft texture!

Chocolate Chip Chiffon Cake [巧克力粒威风蛋糕]
 Recipe adapt from 自己做職人配方戚風蛋糕[新版].

Chiffon Tin Size	17CM	20CM
For Batter
Egg Yolks	4ea	7ea
Vegetable Oil	50ml	90ml
Milk	60ml	100ml
Cake Flour	70g	120g
For Meringue
Egg Whites	4ea	7ea
White sugar	50g	90g
Mini Chocolate chips	40g	70g
Preheat the oven @ 180C	25mins	30mins

Steps for making the batter :

1. Separate the egg whites and egg yolks and put them into 2 mixing bowls (Please be careful, please ensure the mixing bowl for the egg white is clean and dry else it will affect/ruin the process of preparing good meringue.)  
2. (Let prepare the batter first.)Add in the vegetable oil to the egg yolks and use a balloon whisk to beat it till it is well combined.
3. Add in the milk and beat it till it is well combined.
4. Lastly, Add in the sieved Cake flour into the batter and beat it till it form into a smooth batter. Set aside and prepare the meringue.
5. (Let prepare the Meringue.) Use a electric whisk and start beating the egg white till it is foamy.
6. Add in the white sugar gradually while beating the egg white. 
7. It took me about 7-10 mins till the egg white form into a stiff peak form.
8. (Combined the batter & Meringue) Add in 1/3 of the Meringue into the batter and fold in using a balloon whisk slowly till it is well combined.
9. Add in another 1/2 of the remaining Meringue into the batter again and fold in using a balloon whisk and fold in slowly (As we do not want to deflate the batter) till it is well combined.
10. Lastly, pour the batter into the Meringue mixing bowl and fold in using a balloon whisk till it is well combined slowly as you do not want to deflate the batter. (Well combined = U do not see any Meringue in the batter)
11. Add in the chocolate chip to the batter and fold in slowly using a balloon whisk.
12. Pour the batter into a chiffon tin (No need to grease it).
13. Bake it in a preheated oven for 25mins (17CM chiffon tin) or 30mins (20CM chiffon tin).  You can use a long stick to do a test whether it is fully cooked.
14. Once it is out from the oven, please inverted the chiffon tin and let it cool down completely before removing it from the chiffon tin.

Do you want a slice too?

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