Soft and fluffy chiffon cake with easy vanilla buttercream. For making chiffon cake, the key is to whip the egg white until firm peak formed but still glossy, as too stiff or dry meringue can’t be folded into the egg yolk mixture perfectly. Cold egg white is good for making chiffon cake, because it will hold the air better but it will take longer time to whip than room temperature egg.
CHOCOLATE CHIFFON CAKE
Preheat an oven to 180C.
Sift cake flour, cocoa powder and baking powder together, set aside.
Line 9x9 inches pan with baking paper.
Beat the egg yolks, and sugar together until light in color.
Add the rice bran oil and beat until combine.
Pour the Whipping cream and water into the bowl and beat until combine.
Pour the sifted flour mixture into the bowl.
Mix until smooth.
Put egg white into a bowl, put the salt and cream of tartar into the bowl and beat until foamy.Add the sugar gradually.
Beat until firm peaks formed.
Put 1/3 of the meringue into the egg yolk and flour bowl.
Whisk until combine.
Fold the rest of the meringue in 2 additions.
Until fully combine.
Pour into the prepared pan, tap lightly to remove large air bubbles.
Bake for 20-25 minutes or until the top is spring back when touch lightly.
Let it cool completely on a wire rack.
Beat the butter with vanilla extract and salt until smooth.
Pour the sweetened condensed milk into the bowl, beat to combine
Pour the whipping cream into the bowl.
Beat until smooth.
Cut the cake in half.
Spread the buttercream over one half of cake.
Place another piece of cake over the buttercream, press lightly.