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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…