Japanese Dark Pearl Chiffon Cake
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 3 Egg yolks (used large eggs)
  • 35g Corn oil (3.5 tbsp)
  • 60g Fresh milk (5 tbsp)
  • 80g Dark chocolate (used 66% valrhona chocolate) (2/3 cup)
  • 15g Cocoa powder (valrhona cocoa powder) (3 tbsp)
  • 35g Cake flour/Plain flour (3.5 tbsp)
  • ¼ tsp Baking powder
  • ¼ tsp Baking soda
  • 3 Egg whites
  • 50g Sugar (3.5 tbsp)
  • ½ tsp Lemon juice
  1. Melt chocolate in a double boiler and stir till smooth, set aside. (I microwaved for 45 seconds)
  2. In a large bowl, beat egg lightly with a hand whisk, followed by oil, milk and melted chocolate, stir well.
  3. Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth to a thick paste.
  4. Whisk egg whites at high speed till foamy, add lemon juice into it. Then gradually add in sugar and beat to stiff peak.
  5. Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
  6. Pour the batter into a 17cm chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.
  7. Bake in preheated oven at 165C for about 40 minutes at 2nd lower rack in the oven,
  8. Invert cake pan immediately and let to cool down completely after baked.
Please keep in mind that all ovens temperature and baking time varies.
Recipe by Anncoo Journal at https://www.anncoojournal.com/japanese-dark-pearl-chiffon-cake/