Friday, Sweet Friday
Jumu’ah Mubarak!
Recipe on the flip side, mimicita!
Chocolate Chiffon Cake
Ingredients:
6 oz boiling water
3 oz unsifted unsweetened cocoa
8 egg whites
1/2 tsp cream of tartar
14 oz. sugar, divided
4 oz salad oil
7 egg yolks
1 tsp vanilla
7 oz cake flour
1.5 tsp baking soda
1 tsp salt
Method:
- Preheat oven to 325F. Do not grease the baking pan you will be using.
- Bring water to boil; measure out 6 oz and add to cocoa. Stir until mixture is silky smooth, and set aside to cool, about 10 minutes. You can set it in the refrigerator to cool down, just make sure it doesn’t firm up.
- Beat together (using egg beater or stand mixer) egg yolks, salad oil, vanilla, and half the sugar (7 oz) until lemon colored colored. If after a 5 minutes, you feel like the mixture is just not getting to lemon-colored, don’t worry about it. Add cocoa mixture to yolks, and beat till well blended.
- Sift together flour, baking soda and salt three times. With a large mixing spoon (not a tablespoon!), fold the flour mixture into the yolk/cocoa mixture. Set aside.
- Using a spotlessly clean bowl, whisk egg whites with cream of tartar until foamy. Toss in rest of sugar (7 oz) once foaminess is achieved. Continue whisking until stiff peaks form. The peaks must not “fall over.”
- Fold 1/3 of egg white mixture into cocoa/flour mixture until well blended. Add in remainder of egg whites and fold in gently but thoroughly, using “cut and fold” technique.
- Pour batter into baking pan or muffin pans. Fill about 2/3 to 3/4 to the top, as you want the batter to “climb” the walls of the pan as it bakes (unless you’re using a cookie sheet like this, in which case you can fill it to pretty much the top).
- Bake for about 60 minutes (less if you’re making cupcakes or baking in a cookie sheet, about 20-30 minutes); test for doneness by tapping the surface of the cake: if it springs back up, then the cake is done. If an indentation remains, bake more.
- Invert pan over neck of bottle or onto baking sheet (don’t stress out if it’s getting squished); let cake cool completely, about 1 1/2 hours. Loosen cake carefully from pan with a spatula and remove. Decorate as it pleases you, either with a chocolate ganache, whipped cream, buttercream…whatever takes your fancy.
Makes 10-inch tube cake
Source: McCall’s Superb Dessert Cookbook; method altered by my mommy and ratios changed to weight measure from volume measure, coz she’s scientific that way.
oh wow, Masha Allah! I dunno who you owe it to…but I want the recipe toooooooooo….:D
Umm Afraz
July 10, 2009 at 6:08 am
Sorry, hon…I just saw your comment! I owe it to my mother, alhamdulillah…so when you make this cake, be sure to send a du’aa her way, inshaAllah!
Love you for the sake of Allah, Umm Afraz *hugs*
Digital Nomad
August 5, 2009 at 1:30 am
jumuah mubarak to you too!
That cream looks yuuuuuuuuuuuuuuuummy! And so thick!
Umm Travis
July 10, 2009 at 7:42 am
Thank you, dear!
Oh, it was yuuuuumy! And is still sticking to my body in all the wrong places
Digital Nomad
July 11, 2009 at 1:41 am
Late jum’ah imbarak sisters
Still haven’t made a Chiffon Cake yet because of the number of eggs it needs. Looks superb sis!
realistic bird
July 12, 2009 at 8:54 am
JazakiAllah khair, sweetness *hugs*
I know, the number of eggs in this thing is daunting! You could reduce it to 7 egg whites, because the original recipe calls for 7 or 8 whites; we use 8 coz we find the eggs to not be as large (even though the box says it’s supposed to be “extra large”).
Digital Nomad
July 12, 2009 at 2:16 pm
*hugs*
Oh yeah I have recipes like that but for the life of me I have never seen an extra large eggs before lol maybe they mean ostrich ones
realistic bird
July 17, 2009 at 7:45 am
lool! You might be right about the ostrich egg! *rofl*
And I asked my mom about cutting this recipe in half, and she said it usually works just fine. Some recipes go wonky when you halve them, but this one will take it, inshaAllah. So, 4 eggs won’t be as daunting
(Or 2 ostrich eggs 
)
Digital Nomad
July 19, 2009 at 11:16 pm
Oooh, amazing!!!!
MashaAllah, your blog is fantastic! The pictures! Bravo!
Do you have a recipe for the chocolate drizzle or just melted some?
Specs
July 19, 2009 at 4:43 am
The chocolate on this is just melted chocolate.
If you want a silky and soft chocolate drizzle, you can use chocolate ganache:
Ingredients:
6 oz heavy cream
4 oz semi-sweet chocolate
8 oz milk chocolate
2 oz butter
Method:
Melt butter and chocolate together over double boiler. Make sure chocolate does not scorch at the bottom…this means constant, and I do mean constant, stirring.
Add heated cream (heat in microwave for about a minute, or on stove-top till little bubbles form on the surface), and whisk until fully blended.
Let cool, then pour over cake for a rich coating, or cool till it’s of a pipe-able consistency to do the above drizzles.
Enjoy!
Digital Nomad
July 19, 2009 at 11:23 pm