Thursday, December 27, 2012

Chocolate Chiffon with Chocolate SMBC

did this for bee and SIL's birthday celebration...followed darling keiko's recipe but i did in 3 eggs..and used 7" round tin...1/2 way doing smbc, the cream didn't whipped up, luckily i have buddies who came to rescue on the right time through watsapp and fb...ended up using chocolate frosting from betty crocker and kept the smbc in fridge for cake log

Egg yolk mixture:
45g cake flour
7.5g cocoa powder
37.5g oil 
45g milk
3 egg yolks

Egg white mixture:
3 egg whites
45g sugar

1. Sift flour and cocoa powder.
2. Hand whisk egg yolks,oil,milk till well combined.
3. Add flour till well combined.
4. Whisk egg whites and sugar to soft peak.
5. Fold in egg white mixture into egg yolk mixture in 3 batches.
6. Pour into a ungreased cake tin.
7. Bake in a pre heated oven for about 45 minutes at 170°C.
8. Cool on a rack with tin facing down.
9. Remove from mould after cake has completely cool.

Chocolate swiss meringue buttercream:
135g butter,softened
85g sugar
50g chocolate chips,melted
2 egg whites
  • Put the sugar and egg whites in a heatproof bowl over a pot of simmering water.
  • Whisk constantly until it feels hot to touch,about 3-5 minutes.
  • When the sugar is dissolved (feel with your fingers),remove from heat.
  • Beat the mixture with electric whisk till thick and cool,about 5 minutes.
  • Add flavoring and butter bit by bit,beat till thick and smooth.(Curdling might occur but don’t worry,just continue beating)
Recipe adapted from:

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