Chocolate Chiffon Cake

Chiffon cakes are known for their light, fluffy texture and that makes them the perfect cakes for those who are looking for something that's "not too sweet" aka Asian parent approved. They aren't the easiest cakes to bake, but with some patience and practice, they are sure to impress your parents, aunties, and uncles at your next family gathering.

The key is in the fluffy egg whites - they are whipped to stiff peaks and then carefully folded into the batter. All the tiny little air bubbles that are incorporated into the batter helps it rise into a light and airy cake.

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This recipe can make two 4 inch cakes.

Here's what you'll need:

Supplies:

• hand mixer

• 1 medium mixing bowl, 1 large mixing bowl

• silicone spatula

• measuring spoons and cups

• cookie cutter

Ingredients:

• 50 grams cake flour

• 63 grams of sugar

• 1/8 cup dutch processed cocoa powder

• 1/2 tsp baking powder

• 1/16 tsp baking soda

• 1/8 tsp salt

• 45 ml room temp coffee (i made mine with milk - it helps thicken the batter)

• 1/8 cup canola oil

• 2 egg yolks

• 1/4 tsp vanilla extract

• 3 egg whites

• 1/8 tsp cream of tartar (this helps stabilize the egg whites; not 100 percent necessary but highly recommend including this.

• 1 tbsp of sugar

Instructions:

1. Preheat oven to 350 degrees F. It's very important that the temperature is exact so I highly recommend using an oven thermometer. If the temperature fluctuates too much, the cake will not rise correctly.

2. In the medium mixing bowl, add cake flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to make sure all ingredients are evenly mixed.

3. In a large bowl, whisk together the room temp coffee, canola oil, egg yolks, and the vanilla extract. Use hand mixer on medium-high for 1 minute.

4. Slowly add flour mixture in the wet ingredients, a little at a time, while mixing on low.

5. In a clean bowl, add egg whites and cream of tartar. Using a clean and dry hand mixer, beat on low until foamy, then increase to high. Beat eggs until almost stiff peaks, then slowly add 1 tbsp of sugar. Continue mixing on high until egg whites are at stiff peaks.

6. Carefully fold in egg whites to the batter, a quarter at a time.

7. Pour batter into a pan (you can use a 9x9 in square pan) and bake at 350 F for 10 mins.

8. Allow cake to cool before decorating.

9. Use your cookie cutter to cut out the laters of your cake.

10. Save the scraps for another recipe or cake pops!

Decorating:

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1/4 tsp vanilla extract

• fresh strawberries (or fruit of choice)

Instructions:

1. Combine whipping cream, powdered sugar and vanilla into a bowl.

2. Using a hand or stand mixer, mix on high until stiff peaks

3. Apply layer of cream, then your fruits.

4. Carefully place next layer on top.

5. Use the remaining frosting to decorate the cake.

6. Chill cake for best results before eating. (at least 1 hour)