I wonder why this cake is called Japanese Dark Pearl Chiffon Cake but it had been very popular among many food bloggers. I just saw Eileen and Ellena posted this recipe recently. I promised myself that I’m going to bake one soon. So here is my cake. I totally agree with Ellena, this Japanese Dark Pearl Chiffon cake is soft and moist. rich and chocolately due to the dark chocolate and cocoa powder but with little flour. I also like it as it’s not too sweet, just to my liking, definitely a nice tea time treat.
Japanese Dark Pearl Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5
Ingredients
- 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
Instructions
- Melt chocolate in a double boiler and stir till smooth, set aside. (I microwaved for 45 seconds)
- In a large bowl, beat egg lightly with a hand whisk, followed by oil, milk and melted chocolate, stir well.
- 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.
- Whisk egg whites at high speed till foamy, add lemon juice into it. Then gradually add in sugar and beat to stiff peak.
- Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
- Pour the batter into a 17cm chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.
- Bake in preheated oven at 165C for about 40 minutes at 2nd lower rack in the oven,
- Invert cake pan immediately and let to cool down completely after baked.
Notes
Please keep in mind that all ovens temperature and baking time varies.
3.5.3226
- 日式黑珍珠戚风蛋糕
- 这是最近很受欢迎的香浓黑巧克力戚风蛋糕，湿润又轻柔和有一点单性的组织，真的是让人不无法抗拒
- 材料：
- 3个 蛋黄 （全蛋越70克一个）
- 35克 玉米油
- 60克 鲜奶
- 80克 黑巧克力，切小 (我用的是66%的valrhona巧克力)
- 35克 底筋面粉/中筋面粉
- 15可 可可粉 (valrhona可可粉)
- 1/4茶匙 发粉
- 1/4茶匙 苏打粉
- 3个 蛋白
- 50克 细糖
- 1/4茶匙 柠檬汁
- 做法：
- 将巧克力快隔水煮溶，搅拌至滑，备用。（我用微波炉45秒就可以了）
- 蛋黄稍微搅拌后，加入油，再拌入牛奶和溶化巧克力混拌均匀。
- 将所有粉类筛入并搅拌均匀成巧克力糊。
- 蛋白用搅拌机高速搅拌致大气泡，加入柠檬汁搅拌。分次加入细糖打发致坚挺状。
- 将蛋白霜分3次拌入巧克力面糊，搅拌致均匀。
- 倒入一个17cm戚风模子，轻轻把气泡敲出，放入预热烤箱倒数第二层，以165度烤约40分钟。
- 蛋糕出炉，倒扣待凉后脱模，即可切片享用。
- **烤箱温度和烘烤时间务必根据自家烤箱来定
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I’m linking this post to the Little Thumbs Up event, theme for this month, May is ‘Milk’, organised by
Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Tze of Awayofmind Bakery House
Also linking this post to Bake Along 3rd Anniversary, hosted by
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