Thursday, March 16, 2017

Chocolate Chiffon Cake_with natural yeast 天然酵母_巧克力戚风蛋糕

Natural yeast from sourdough starter can be very versatile, not only can make into bread, even can use it to make baozi, steamed cake , kuih-muih, pancake, waffle and etc. This time i used it to bake a chiffon cake and great that it work well too. The best thing is I can't detect any sour taste and it just tasted like normal chiffon cake. So when you have discard sourdough starter, instead of throw it away, why not use it to make a chiffon cake?





Adding sourdough starter with egg yolk batter






Chocolate Chiffon Cake_with natural yeast天然酵母_巧克力戚风蛋糕
 *makes a 8” or 7” tube chiffon pan

3 egg yolks (A size)
15g caster sugar
40g vegetable oil ( I use corn oil)
140g Natural yeast from sourdough starter (culture with all-purpose flour) 100% hydration
15g cocoa powder


3 egg white (A size)
60g caster sugar
1/2tsp lemon juices or ¼ tsp cream of tartar
Method
  1. Bring out sourdough starter from the fridge, let it return to room temperature (don’t need to wait to rise double).
  2. Immediately separate cold eggs after taken them out from the refrigerator (cold eggs separate more easily) into two mixing bowls (No oil and no water in these bowls, clean and dry bowls). Set aside and allow them return to room temperature.
  3. Add sugar into egg yolks, immediately lightly whisk the egg yolks and sugar till light.
  4. Add in corn oil, mix well. Then add sourdough starter and cocoa powder, stir well to combine.
  5. Add lemon juices with egg whites, then beat till foamy , gradually add in sugar in there batches and continue beat until soft peak formed.
  6. Take 1/3 of meringue and use a hand whisk to mix well and lighten the egg yolk batter (Do not worry you will deflate the batter at this stage ).
  7. Now change hand whisk to a silicone spatula, fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
  8. Pour cake batter into chiffon pan, wipe off those excess batter stick on the tube or insert area. Fill batter about 80% full but not fill too full as cake has no space to rise while baking and resulted cake shrinkage. Tap pan on the counter top to remove air trapped inside the batter.
  9. Bake at pre-heated oven at 175C for 40mins or until cooked. Please adjust temperature and timing according to your oven, every oven is different.
  10. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.
  11. Chiffon cake is ready to unmould. You can use a plastic thin spatula to run the pan and unmould the chiffon or you can unmould using bare hands method if you have mastered this skill.


Recipe by Sonia aka Nasi Lemak Lover

3 comments:

小食代 said...

Wonder how would it tastes like?
Emmmm

My Little Space said...

Nice job, sonia. My wild yeast still keeping in the fridge.
Blessings, Kristy

Carnations My said...

it is really looking like a delicious cake !!

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