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Chiew See
@autumn.kitchen

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For sourdough breads we usually score the dough before bake. Likewise we can do the same for our cakes too, with the same intention of guiding the burst during the oven spring. Here’s a simple version of slitting your cake after the top skin has formed. Then continue to bake till complete. ~Chocolate Slit Chiffon~ 🔺Recipe🔺 Yolk batter 3 egg yolks 45g milk 30g oil (corn oil) 45g low protein flour (cake flour) 10g cocoa powder Meringue 3 egg whites 45g sugar 4g lemon juice 6” loose base pan Method ➡️ sieve the flour and cocoa powder ➡️ heat the oil in microwave for about 50-60s (approx 65-70C) ➡️ add the oil to the flour and cocoa powder, mix into paste ➡️ add the milk and yolks, mix well ➡️ beat egg whites and lemon juice with high speed ➡️ add 1/3 sugar when big bubbles seen ➡️ continue beating and add 1/3 sugar when meringue form finer bubbles ➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to firm/medium peak ➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well ➡️ bake at 190C for 10mins or until the top skin is formed ➡️ take out the cake pan and make slits quickly (try to slit within a minute) ➡️ place back oven and bake at 150C for 40mins ➡️ remove cake from oven and invert for cooling #chiffon #slitchiffoncake #softcake #chiffoncake #slittingcake #slitcake #chocolatechiffoncake #chocolatechiffon #chiffonrecipe #戚风 #戚风蛋糕 #割线戚风 #巧克力戚风蛋糕 #巧克力蛋糕