Friday, December 20, 2013

Chocolate Hot Cross Cake

I don't have a 6inches loose base round pan so I just used a chiffon cake pan. I removed it tube, place a smaller tart tin base into the chiffon cake pan and lined the base with foil. However the cake pan is kind of big for this recipe.


Ingredients (This time my eggs are bigger.)
3 egg yolk (55g)
25g veg. oil
50g chocolate milk
55g cake flour
1tbsp cocoa powder

2 egg white (110g)
62g sugar

1. Preheat oven to 170C.
2. With a hand whisk mix chocolate milk and oil together in a big bowl.
3. Sift flour and cocoa powder together and mix into milk mixture till combined.
4. Add in egg yolk and mix till combined.
5. In a clean bowl whisk egg whites till frothy.
6. Gradually add in sugar and whisk till medium peaks form.
7. Fold in 1/3 of the meringue into egg yolk batter until combined.
8. Pour the cake batter into meringue and fold till blended.
9. Pour batter into a 6inches loose base round pan.
10.Put into preheated oven and bake for 12mins till a layer of crust form on it surface or surface is slightly browned.
11.Remove cake pan from oven and with a sharp knife cut a cross on cake surface.
12.Return pan into oven and lower the temperature to 165C.
13.Bake for another 12-15mins till cook though.
14.Remove cake pan from oven, invert pan onto another loose base cake pan and cool it on wire rack.


Anonymous said...

Thank you for translating this to english. I will definitely try this out when I have time.

Kimmy said...

Hi Happy Flour, I tried baking this cake but it shrink quite a bit. Any reason for this? How long have I to invert the cake before removing from pan?

Happy Flour said...

Hi Kimmy,

Meringue stage should be the same as making chiffon cake. You can leave the cake inverted till it cool then remove cake from pan or leave it inverted for 15-20mins then let it sit up right till it cool.