Ingredients
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1 cup Self raising flour
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1 cup Caster sugar
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3 tablespoons Coco powder
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Pinch of salt
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4 - separated at room temperature Eggs
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½ cup Oil
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½ cup Hot water
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1 teaspoon Vanilla essence
Directions
This soft, light chocolate cake is good for any time of the day. The method used to make this cake is called Chiffon, this is where the egg yolk and the egg white are used separately giving you a moist cake that will taste good for longer.
For the decoration you can choose what you put in it, I chose a simple chocolate ganache and whipped cream.
Steps
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1
Done
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Grease and line two round cake tins and set oven to 180ᵒC. |
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2
Done
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Separate the eggs. Make sure that you have no yolk in the with the whites or they won’t whisk up. Use a third bowl to break the eggs into so just in case to burst the egg yolk the rest of the white won't be ruined |
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3
Done
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Sieve all the dry ingredients together. |
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4
Done
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Mix the egg yolks, oil, water and vanilla essence and beat well. An electric whisk works well. |
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5
Done
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Add the dry ingredients to the oil mixture a little at a time and mix well. |
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6
Done
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Whisk the egg whites until soft peaks form. They should hold a peak that gently folds over at the top when you remove the mixer but not tip out of the bowl if you hold the bowl upside down. |
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7
Done
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Gently fold the egg whites into the rest of the mixture. Use a large metal spoon for this so that you don’t break the air bubbles. They will slip past the sharp edge of the spoon. |
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8
Done
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Bake in greased, lined cake tins at 180ᵒC for 20-30minutes (if you test it with a clean knife or skewer it should come out clean). |
3 Comments Hide Comments
Such a good recipe, very easy to understand. Couldn’t find a recipe online and asked Hannah if she had one and she did which made my life a lot easier to finish the cake.
Looks Tasty
Thanks