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Chiffon Sandwich Cake

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chiffon sandwich cake

Chiffon Sandwich Cake Ingredients

  • 15 gr cocoa powder
  • 55 ml liquid milk
  • 35 gr DCC dark chocolate (melted)
  • 35 gr cooking oil
  • 1/2 tsp chocolate paste
  • 65 gr low protein flour
  • 1/2 tsp baking powder
  • 4 egg yolks
  • 4 egg whites
  • 1/2 tsp lime juice
  • 1/4 tsp salt
  • 90 gr sugar

How to Make Chiffon Sandwich Cake

  • 1. Dissolve cocoa powder with hot liquid milk, add DCC and cooking oil, stir well, set aside
  • 2. Sift the flour and baking powder, pour little by little into the chocolate paste solution no. 1, while stirring slowly with a whisk
  • 3. Add egg yolks, mix well, set aside
  • 4. Beat egg whites, salt and lime juice until half fluffy, add sugar little by little until it runs out, beat until stiff
  • 5. Pour little by little into the flour mixture while stirring slowly until smooth
  • 6. Pour into a 20cm chiffon pan for the recipe for 6 eggs (for 4 eggs, it should be a 16cm pan, but I used an 18cm pan so it's shorter)
  • 7. Oven 60 minutes at 160 degrees (me: oven for 15 minutes at 170 degrees then remove, buy the slit above using a knife, put in again, lower the heat to 150-160 degrees, 35-40 minutes), adjust according to your respective oven.

Toppings

  • Whipped cold liquid cream (beaten until stiff)
  • Strawberry
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