I’ve shared several recipes for chocolate flavor foam cakes before. Double Chocolate Chiffon Cake is super chocolaty which has a brownie-like texture. Chocolate Chiffon Cake is the typical fluffy chiffon cake. Chocolate Genoise is a bouncy cake that is sturdy enough for fondant cake. Flourless Chocolate Cake is, well, flourless (and yet it tastes amazing). What I’m gonna share today requires a step called “Tang mian” (literally scalded dough). Cakes made with this method involve scalding and coating the flour with oil (butter or liquid flavorless cooking oil), resulting in a softer texture due to reduced gluten formation. If you have made Taiwanese Sponge Cake before you will probably be familiar with this procedure. In fact, this is just like the same thing but baked without the water bath.
If you compare this recipe with my regular Chocolate Chiffon Cake you will notice that less flour is used here. Moreover, not all egg whites are beaten into meringue (a small portion of them is incorporated into the yolk batter). If all the egg whites are beaten into meringue, the cake will expand too much and then collapse due to a lack of structure. Remember we use less flour and we cook it in oil to hinder gluten formation? Less gluten = less structure or support. This is also why the meringue is only beaten to a very soft peak.
For more cakes made with the tang mian method, feel free to visit my other blog posts such as Chocolate Sponge Cake (Tang Mian Method), Cotton-Soft Sponge Cake (Tang Mian Method), Espresso Cotton Cake, Pandan Coconut Chiffon Cake (Tang Mian or Cooked Dough Method), Pandan Cotton Cake, Semi-Naked Chocolate Cake with Fresh Fruits and Whipped Cream, and Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream.
Chocolate Chiffon Cake (Tang Mian Method)
For 17 cm extra tall tube pan
45 g cake and pastry flour
15 g unsweetened cocoa powder
A pinch of salt
30 g grapeseed oil or vegetable oil
50 g milk
4 large egg yolks + 1/2 large egg white
1/2 tsp vanilla bean paste or pure vanilla extract
3-1/2 large egg whites
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
60 g granulated sugar (I use organic sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g
大蛋蛋黃 4個 + 大蛋蛋白 1/2個
Whisk together the flour, cocoa powder and salt then set aside.
Heat oil and milk in a saucepan over low heat until 70 to 75℃ (158 to 167℉) then remove from heat. Pour in the flour mixture and whisk to form a paste. When the mixture is no longer hot to the touch, stir in egg yolks and half of an egg white in two batches until smooth and glossy. Stir in vanilla bean paste.
In an impeccably clean mixing bowl, beat egg whites and vinegar with an electric mixer until foamy. Add sugar in batches and continue beating until firm peak forms. When you lift up the whisk, the meringue will stand up with a curvy tip. Add one third of the meringue to the yolk batter and fold to lighten. Add remaining meringue in two batches. Fold gently and thoroughly with a spatula until homogeneous. Pour batter into the pan and tap pan against the tabletop several times to get rid of any large air bubbles. Smooth top with a spatula.
Bake in a 325ºF/160ºC preheated oven for 45 to 50 minutes or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.
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