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Chocolate chiffon cake

  • 50 g (125 ml) cocoa
  • 200 ml boiling water
  • 250 g (450 ml) cake flour
  • 7,5 ml baking powder
  • 360 g (450 ml) sugar
  • 7,5 ml bicarbonate of soda
  • 5 ml salt
  • 125 ml sunflower oil
  • 7 egg yolks (jumbo eggs)
  • 60 ml cold water
  • 6 egg whites (jumbo eggs)
  • 2,5 ml cream of tartar

Preheat your oven to 160 °C. Blend cocoa and boiling water and let cool. Sift together cake flour, baking powder, sugar, bicarbonate of soda and salt three times. Beat oil and egg yolks into the cooled cocoa mixture. Mix oil and egg mixture with dry ingredients until you have a smooth batter. Add cold water. Beat egg whites until foamy, stir in the cream of tartar and beat further until stiff. Fold egg whites into batter. Pour into an ungreased chiffon cake tin. Bake for 50 minutes. Take cake out of oven and leave to cool upside down in the tin. Decorate with icing and chocolate tuiles.

  • 30 g (30 ml) soft butter
  • 45 ml cocoa, sifted
  • 75 ml hot water
  • 250 g (480 ml) icing sugar, sifted

Melt butter over low heat. Add cocoa and mix well. Stir for about 1 minute over low heat. Leave to cool and add hot water. Add icing sugar gradually and mix well every time. The icing should be somewhat runny – when you pour it over the cake it should run down the sides.

Add extra hot water if the icing is too thick.