This Japanese Black Pearl Chiffon Cake has been baked by many bloggers and all of them gave the thumbs up for this recipe. So, how can I give this a miss it and not try it out myself. I was so pleased with the result and the cake stayed moist and soft even after being kept refrigerated for a couple of days. Definitely a keeper recipe!
Recipe for Japanese Black Pearl Chiffon Cake ~ (adapted from 'here' )
- 5 egg yolks
- 60 ml corn/canola oil
- 100 ml milk
- 130 gm dark cooking chocolate
- 55 gm plain flour
- 25 gm cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Snow powder and choc chips for decoration (optional)
- 5 egg whites
- 80 gm caster sugar
- 1/2 tsp lemon juice
- 1/4 tsp salt
- Melt cooking chocolate in a double boiler, set aside.
- Sift plain flour, twice and on the third time, sift together with the baking soda and baking powder. Sift in the cocoa powder and mix well with a whisk.
- In a large bowl, with a ball whisk beat egg yolks, oil, milk and melted chocolate. Stir well.
- With a ball whisk, mix the flour mixture into the egg yolk mixture into a smooth paste.
- Whisk egg whites till bubbles form, add salt and lemon juice. When the egg whites have increased in volume, gradually add in sugar and beat till stiff peaks form, but not dry.
- Fold egg whites into yolk mixture in three batches, till well combined.
- Pour batter into an ungreased 22 cm chiffon cake pan, gently tap the pan on the worktop to dispel any air bubbles.
- Place pan onto the lower rack of the preheated oven and bake at 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out clean.
- Invert cake immediately and unmould the cake when it's completely cooled. Use a thin blade knife or spatula to go round the sides of the pan and the centre core, and remove the base from the cake.
- Decorate with snow powder and choc chips, if desired.