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
    Replies
    1. Thank you, Phong Hong. Do give it a try!

      Delete
  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

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Yam paste Mooncake ~ 2018 ~ 芋头月饼

It's that time of the year once again and there are Mooncakes galore at all the shopping malls and supermarkets.  The Mid-autumn Mooncake festival falls  on 24th September, this year.  This round, I'm sharing with you mooncakes with homemade yam paste.  Homemade yam paste is moist and sugar level can be controlled.  These mooncakes do not have a 'waiting period'  which is  ( 回油)  and can be eaten on the day they are baked.  Best to consume within four days.



Yam Paste Mooncake ~ 2018  ~  芋头月饼
Ingredients
500 gm yam100 gm sugar25 gm wheatstarch1/8 tsp salt70 ml vegetable oil (may require less)Method Peel yam, cut into slices and weigh out 500 gm.  Steam yam slices on medium heat for about 30 mins. till soft.Immediately mash up the yam slices while still hot (yam will harden once cooled) OR can use a handheld blender to blend.  (I used the latter).Pour the mashed yam into a non-stick pot, stir on low heat adding oil little by little.  Gradually add in sugar and salt.  All th…