GIVEAWAY!

We are inviting people to test use our new products, such as our new lauched soup ladle, fine mesh sifter, and so on. All we want is your very own honest opinions to help us perfect our kitchen tools! Free giveaway for the first 20 people who contact us! Send me the message to: jessica@u-taste.com, or DM me on TIKTOK! For US residents age 18+ only. :)

INGREDIENTS YOU WILL NEED

• 3 eggs
• 30g vegetable oil
• 50g milk
• 45g cake flour
• 10g cocoa powder
• 40g granulated sugar
• 5g lemon juice
• 5g vanilla extract

KITCHEN TOOLS

• 6-inch round chiffon cake pan with a removable bottom

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

HOW TO MAKE CHOCOLATE CHIFFON CAKE

1. Preheat the oven to 284℉(140℃). Separate the eggs. Keep the egg white bowl cool in the fridge.

Notes:

• The bowl to hold the egg white should be dry and clean. Make sure there is no water drops left or any signs of grease.
• There should be no egg yolk segments mix in the egg white, however small the segment may be. You can separate eggs one at a time over a small bowl, make sure the egg yolk is not broken and not mix with the egg white, then pour the egg white into the final egg white bowl and then continues with next egg.
• Once done separating the eggs, keep the egg white bowl cold in the fridge, which will help you whip up the egg white.
• Wait until you done making the batter, then you whip up the egg white.

2. In a clean bowl, mix vegetable oil and milk until well combined.

Notes:

• Vegetable oil does not have a strong flavor that will affect the taste of the cake. Olive oil can work too, if you do not mind its strong flavor.
• Use a whisk to mix them together. This process could take 1 to 2 minutes.
• The final texture should be like:

3. Add in cake flour, mix until smooth. Add in egg yolks, mix until smooth. Set aside.

Notes:

• By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
• You can sift all the dry ingredients to gain a fine texture.
• Do not over mix them or the cake may shrink or be dense.
• Mix ingredients in until just combined. Do not over mix them. When mix in dry ingredients, mix until you can see no dry bits left. Use a spatula to scrape the bottom a little and clear the sides to see if there is any dry ingredients left.

*pictures took from my soft cake base recipe, just for example.

• To avoid over-developing the gluten in the batter, when mixing in the dry ingredients and egg yolks, do not stir but mix in a cutting motion, like drawing the number “1”, as showed in the pictures and the video:

4. Take the egg white bowl out of the fridge, add lemon juice, granulated sugar and vanilla extract into the egg white, use a hand mixer to beat until it forms stiff peaks.

Notes:

• This recipe contains eggs. If you don’t like the smell of eggs, lemon juice and vanilla extract can help reduce the egg smell. The granulated sugar is to help whip up the egg white.
• Use a hand mixer to beat egg white on medium-high speed, until stiff peaks form. This process should take several minutes. The right meringue texture should be shiny and smooth. And you will find it quite thick and feel resistance inside the whipped egg white when you move the mixer around.

The right texture of the whipped egg white should look like:

5. Take a scoop of whipped egg white; gently fold into the batter until JUST combined. Pour rest of the whipped egg white into the batter; gently fold the egg white into the batter until just combined.

Notes:

• Gently fold the whipped egg white in. Not whisking nor stirring. Use a spatula to gently “cut” in the whipped egg white until just combined.
• Do not stir in the egg white and do not over mix them. Or you may deflate the egg white and the cake will shrink.
• Gently fold the first scoop of whipped egg white into the batter until just combined. Do not overmix them. The right texture should be like:

The final batter texture should be like:

6. Get the 6-inch chiffon cake pan ready. Do not line or grease it. Pour all the batter in, gently smooth the surface, and give it a few taps to get rid of the big bubbles. Send into the oven to bake for 55 minutes. Make sure there is enough space in the oven for the cake to grow.

Notes:

• The cake pan is a chiffon cake pan. The diameter is 6-inch.
• Do not line or grease it.
• The taps are to get rid of the big bubbles and to gain a finer inner texture.
• The cake will grow high while baking, so make sure there is enough space in the oven for the cake to grow.
• Use a toothpick to dip into the cake, if the toothpick comes out clean, it means the cake is fully cooked. If not, extend the baking time.

7. When the cake is fully cooked, take it out of the oven, get the cooling rack ready, give the cake pan a few taps, turn it upside down and place it on the cooling rack to cool down. It may take an hour for the cake to cool down.

Notes:

• Take the cake out of the oven after it is cooked. Do not leave it in the oven.
• Give the cake pan a few taps before turn it upside down to cool on the cooling rack, as I did in the video. This step cannot be skipped.
• Let the cake completely cool down before slicing.

8. When the cake is completely cool down, you can release the cake from the pan using an icing spatula. Slice it into several layers if you are going to use them as cake base.

Notes:

• Let the cake completely cool down before slicing.

This is the black forest cake I made with this chocolate chiffon cake base:

Instructions:

1. Preheat the oven to 284℉(140℃). Separate the eggs. Keep the egg white bowl cool in the fridge.
2. In a clean bowl, mix vegetable oil and milk until well combined.
3. Add in cake flour, mix until smooth. Add in egg yolks, mix until smooth. Set aside.
4. Take the egg white bowl out of the fridge, add lemon juice, granulated sugar and vanilla extract into the egg white, use a hand mixer to beat until it forms stiff peaks.
5. Take a scoop of whipped egg white; gently fold into the batter until JUST combined. Pour rest of the whipped egg white into the batter; gently fold the egg white into the batter until just combined.
6. Get the 6-inch chiffon cake pan ready. Do not line or grease it. Pour all the batter in, gently smooth the surface, and give it a few taps to get rid of the big bubbles. Send into the oven to bake for 55 minutes. Make sure there is enough space in the oven for the cake to grow.
7. When the cake is fully cooked, take it out of the oven, get the cooling rack ready, give the cake pan a few taps, turn it upside down and place it on the cooling rack to cool down. It may take an hour for the cake to cool down.
8. When the cake is completely cool down, you can release the cake from the pan using an icing spatula. Slice it into several layers if you are going to use them as cake base.