Cake Chiffon Cokelat Putih Telur (Egg Whites Chocolate Chiffon Cake)

If you’re a keen baker, you’ll be familiar with the process of separating eggs. A lot of recipes require one but not the other, so if you’re faced with a bowl of leftover egg whites, what are you supposed to do with that? Try using them up with this cake recipe.

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 170 gr Terigu+15 gr Maizena, ¾ st Garam, ¾ st Baking powder
• 450 gr Putih telur, 150 gr Santan kental+150 gr Minyak sayur
• 75 ml Air+1½ st Esens vanila bourbon/Vanili, 210 gr Gula halus
• 40 gr Coklat bubuk, 1½ st Cream of tartar (2 st Air nipis)
• 30 gr Almond bubuk/Susu bubuk

Cara membuat

• Persiapan: Panaskan oven 170°C, nyalakan fan oven. Ltkkan rak di posisi plg bawah. Simpan loyang chiffon uk 24-26 (springform bertube tinggi) dlm oven panas hingga adonan siap. Campur minyak & santan, sisihkan. Aduk essens vanilla/vanili biasa dng air hingga larut, sisihkan.
• Campur rata terigu, maizena, baking powder, almond bubuk/susu bubuk & cokelat bubuk. Buat lubang di tengahnya, mskkan campuran minyak. Aduk hingga tak bergumpal dng spatula/whisk. Tuangi campuran air vanilla, aduk lagi dng spatula hingga tercampur rata.
• Kocok putih tlr dng mixer sampai berbusa. Mskkan garam & cream of tartar (air nipis), kocok sampai mulai kaku. Secara bertahap mskkan gula sambil terus dikocok hingga kaku.
• Masukkan adonan putih telur ke dalam adonan terigu secara bertahap sambil diaduk melipat2 searah dengan spatula sampai menyatu saja, jangan terlalu lama.
• Keluarkan loyang dari oven, percik2kan sedikit air ke dindingnya. Tuang adonan ke loyang & ratakan permukaan. Panggang 20-25 mnt (sampai cake mulai mengembang & retak). Matikan fan oven, nyalakan api atas. Tutup loyang dng alu-foil. Panggang lagi 35-40 mnt
• Keluarkan dari oven & letakkan terbalik di atas rak kawat (sangga lubang loyang dng botol/dasar cup yg rata bila loyang chiffon tak berkaki). Dinginkan sampai suhu ruang. Balik loyang, jelujuri bagian tepi kue di loyang dng spatula/sisi tumpul pisau, sekali jalan, agar kue terlepas dari pan.

Ingredients

• 170 gr Flour+15 gr Corn starch, 75 ml Water, 450 gr Egg white
• 150 gr Coconut cream+150 ml Vegetable oil, 40 gr Cocoa powder
• 1½ tsp Cream of tartar (2 tsp Lime juice), ¾ tsp Baking powder
• 1½ tsp Vanilla bourbon essence/Vanilla extract, 210 gr Sugar
• ¾ tsp Salt, 30 gr Almond-/Milk powder

Directions

• Preheat oven to 170° C; turn oven fan mode on. Place oven rack in the lowest position. Put a 24-26 cm chiffon cake form (spring-form tube pan) in the oven until the batter is ready. Mix coconut cream with veg. oil; set aside. Dissolve the vanilla bourbon/vanilla extract in water; set aside.
• Combine the flour, corn starch, baking powder, almond powder/milk- & Cocoa powder. Make a well in the center of the flour; pour in the vegetable oil mixture. Whisk until the batter smooth with no lumps. Pour in the water vanilla mixture; stir with a spatula to combine it well.
• Beat egg whites with an electric mixer until foamy. Beat in cream of tartar (lime juice) & salt until soft peaks form. Gradually add in the sugar; beat until stiff peaks form.
• Gradually add egg whites mixture into the flour batter. With a spatula, gently fold the egg white mixture in one direction, just until blended (don’t fold it too long).
• Take the cake pan out of the oven; drizzle little water into the pan sides. Gently pour the batter in & then smooth the top. Bake for 20-25 minutes (until the cake rose & starts to crack). Turn the oven fan mode off, turn upper heat on. Cover up the pan with aluminium foil. Bake again for 35-40 minutes.
• Remove pan from the oven & put it upside down on a cooling/wire rack (elevate/suspend the pan tube over a flat cup bottom/bottle). Let the cake cool down to room temperature. Turn the pan over. Run a blunt side of a knife or an offset spatula, with one movement, between the edge of the cake & the pan to loosen it from the pan.