Skip to main content
logo
Food Advertising by

Japanese Black Pearl Chiffon Cake ~ 日式黑珍珠戚风蛋糕


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' )

日式黑珍珠戚风蛋糕

Ingredients  (A)                                         


  • 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)
(B)
  • 5 egg whites
  • 80 gm caster sugar
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
Method
  1. Melt cooking chocolate in a double boiler, set aside.
  2. 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.
  3. In a large bowl, with a ball whisk beat egg yolks, oil, milk and melted chocolate.  Stir well.
  4. With a ball whisk, mix the flour mixture into the egg yolk mixture into a smooth paste.
  5. 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.
  6. Fold egg whites into yolk mixture in three batches, till well combined.
  7. Pour batter into an ungreased 22 cm chiffon cake pan, gently tap the pan on the worktop to dispel any air bubbles.
  8. 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.
  9. 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.
  10. Decorate with snow powder and choc chips, if desired.



Comments

  1. Cheah, your cake looks chocolaty and moist! I must try this too :)

    ReplyDelete
  2. Cheah, I've baked this cake many times. My family always gave their thumbs up!

    ReplyDelete
    Replies
    1. Yes, I've baked it twice. Will be baking more in the future.

      Delete
  3. Looks so great! Irresistible! Nice work :)

    ReplyDelete
  4. So airy and light! A great chiffon, Cheah.

    ReplyDelete
  5. This looks yummy.. I am going to try it very soon.. :)
    www.shanysaidso.blogspot.com

    ReplyDelete
  6. This sounds great! I love to try since I have all the ingredients! Very nice photos!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.











Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 
Ingredients
Filling
120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together.Add in koh fun and mix to form a paste.  (Add in a bit more water if p…