Page 49 - Kenwood Cook Book

Chocolate Chiffon Cake

USING ‘K’ BEATER AND Place the chocolate in a small bowl over
WHISK a pan of hot water to melt.
2 oz cooking chocolate Sift flour, sugar, baking powder, coffee
5 oz castor sugar powder, cinnamon and salt into the bowl
5 oz self-raising flour making a well.
1 tsp baking powder Add the egg yolks, oil, water and vanilla.
1 heaped tsp coffee powder Using the ‘K’ beater, switch to minimum
¼ tsp cinnamon speed, gradually increasing to maximum
¼ tsp salt speed as the dry ingredients become
3 eggs (separated) incorporated. Beat for 1 minute.
3 tbsp salad oil Turn back to minimum speed and add
3 tbsp water melted chocolate.
1 tsp vanilla Beat until well blended and switch off.
Transfer the mixture to another bowl.
Wash and dry the Chef bowl thoroughly,
fix whisk.
Put the egg whites into the bowl and
whisk on maximum speed until stiff
(approximately 1 minute).
Remove the bowl and add the chocolate
mixture to the egg whites, folding in
gently but thoroughly with the spatula.
Turn the mixture into an ungreased 8”
ring cake tin.
Bake in the centre of a slow oven
(325ºF) for 1¼ hours, or until the cake
feels ‘springy’ when touched lightly.
Invert the tin on a rack and allow to cool
before removing the cake.
When cold, frost with Fudge Frosting
(page 87).

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