Today is my mom’s birthday, but I found out my hand mixer didn’t work. I followed the recipe and used my hands whipped the egg white, turned out perfect. Thank you so much!
Tried this recipe. Actually turned out great. Very soft and moist despite not using any artificial leaveners like baking powder. But I do wonder if the cake will become more airy and fluffy if we add baking powder? The taste is not too sweet, perfect if you don't want your cake to be overly sweet. Though I think it really depends on the type of chocolate you use. I used dark chocolate callets Callebaut 811. And make sure to use tube pan, normal cake pan will cause the cake to sink in the center, and do not grease the pan to allow the cake to 'climb' on the wall. Thank you for the recipe.
Thank you Apron for your nice sharing! I made it successfully yesterday. 🙏 Since I am a dark chocolate lover, I had spread some dark chocolate drizzle on the cake. But the size of my mold (8 inches) seems to be too big😅 and I have adjusted the time and temperature to 150 C for 50 mins. Anyway, thanks for your recipe again. Very delicious chocolate cake indeed. 😋👍🙏
Hola Apron, de verdad es un arte verle trabajar, es como ver balet del bueno con los productos y elementos, y encima recetas buenísimas. Grandes mis felicitaciones. 👏👏👏👍🙏🎶
super fans of urs... i have been baking this recipe a few times but it's not as fluffy as yours.. wonder what's the problem ? is it ok to just add cocoa powder instead if i don't wan a double chocolate chiffon cake? what should be adjust to the recipe?
Hi whenever I make chiffon the cake right after bake is perfect but will slowly texture become a bit firmer. Is it my temperature too high or didnt beat egg white enough?
Do u bake using fan mode or top & bottom heat?? And may I know which level do u put your cake tin? Cos I never seem to get it right with all my chiffon cake. 😭
Thank you for the recipe, turn out nice, its a bit too sweet for my tongue, but for others perfect universal taste im sure, next time would reduced 20gr sugar will do
Hi, may I know the cakes flour you're using contains any baking powder inside(self raising flour?) because i saw a lot of chiffon cakes using srlf raising flour. Tq
Hi, did you grease your pan? Because I greased mine, and every time I put it upside down after bake, the cake always comes off the pan. So I don't know should I try not to grease it, but then will it be hard to un-mold the cake?
You can grease the pan with butter for easier release, but then add some additional flour, just enough to coat the pan, so the cake still rises properly. When it's finished baking turn the cake over to cool then give it a few taps and run a metal offset spatula or butter knife along the outer edge of the cake to ensure a cleaner release. This is a bit gentler and neater compared to pressing the cake down as seen in the video. The crackled top is seen as visually appealing in the West but maybe not so in parts of Asia.
Hi,cake flour is more delicate than all purpose flour. can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Lemon juice or cream of tartar are both acidic ingredients added during the whipping process to help stabilize egg whites so they don't deflate. You'll need to use one of them to maintain the structure of the meringue.
@@Apronyoutube hi Apron, thanks for replying I tried this twice today but my batter has alot of bubbles formed. I used dark chocolate compound and was wondering if this could be the reason for failing it?
I make this cake but it doesn't came the same result 😭 can you please write from me this ingredience in tbsp of milk and oil because i don't have the weigh mesure Is it possible to use the butter instead of the oil ?
Hi, grams is based on weight and teaspoon is based on volume. Each ingredient have different densities the volume is going to be different ,if there are discrepancies suggested in grams
Hi,cake flour is more delicate than all purpose flour. can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
I've tried a couple of your recipes after discovering your channel. I like that majority of them uses lesser sugar. However i have this issue with making chiffon cakes/sponge cakes and its that they kinda sink in the center after cooling. Could you tell me any tips on how to prevent this ? Thank you.
Hi, grams is based on weight and teaspoon is based on volume. Each ingredient have different densities the volume is going to be different ,if there are discrepancies suggested in grams
Com.todo respeito!!! Ao seu trabalho e capricho nao gosto de ver a fatia de bolo sendo apertada,,espremida ,para mostrar que o bolo esta macio!atutude desnecessária, isso é apenas um pedaço de bolo, nao um pedaço de borracha, perco a vontade quando vc faz isso
![[蛋糕]超濕潤真巧克力戚風蛋糕|朱古力戚風蛋糕|可可戚風蛋糕|Chocolate Chiffon Cake Recipe(ASMR)](http://i.ytimg.com/vi/RihZ_nKqbK0/mqdefault.jpg)
Today is my mom’s birthday, but I found out my hand mixer didn’t work. I followed the recipe and used my hands whipped the egg white, turned out perfect. Thank you so much!
Tried this recipe. Actually turned out great. Very soft and moist despite not using any artificial leaveners like baking powder. But I do wonder if the cake will become more airy and fluffy if we add baking powder? The taste is not too sweet, perfect if you don't want your cake to be overly sweet. Though I think it really depends on the type of chocolate you use. I used dark chocolate callets Callebaut 811. And make sure to use tube pan, normal cake pan will cause the cake to sink in the center, and do not grease the pan to allow the cake to 'climb' on the wall. Thank you for the recipe.
Wooow! It looks just perfect 😋👍🏻👍🏻💯
Great recipe. I cut it in two horizontally and filled with whipped cream, strawberry and mint. Awesome!
Thank you. I managed to bake chiffon cakes successfully because of your videos!
Don’t know why the cracks in top are so satisfying! Makes me think it’s a super fluffy and moist cake
It's normal a well baked chiffon cake having cracks because it was baked without steam or water bath
My fav recipe for choco chiffon... thank you for sharing ❤❤❤
請問定要用中空模具嗎？
SO FLUFFY!!!!!!!!! BRAVO!!!!!!!!
I just created dark chocolate chiffon using your recipe, it's so delicious, fluffy and stable even without cream of tartar and baking powder.
Di resep sebelumnya yang original chiffon memakai baking powder, apakah untuk yang cokelat chiffon juga boleh memakai baking powder?
looks so fluffy and moist , love chocolate cake
Hi,in this recipe for flour use low protein flour?
Thank you dear Marvellous Dr.Sam greetings to you lovely Samirkotoub wish you all the success Regards
Wow. It looks so perfect 😍😍😍😍😍.. looks so yummy 😍😍😍😍😍 .. thank you for sharing the recipe with us ❤️❤️❤️❤️❤️ . Stay safe 🙂🙂
Wow. I have tried this DCC chiffon .... wow so chocolate in my tongue ❤❤
Thank you Apron for your nice sharing! I made it successfully yesterday. 🙏
Since I am a dark chocolate lover, I had spread some dark chocolate drizzle on the cake. But the size of my mold (8 inches) seems to be too big😅 and I have adjusted the time and temperature to 150 C for 50 mins. Anyway, thanks for your recipe again. Very delicious chocolate cake indeed. 😋👍🙏
Hola Apron, de verdad es un arte verle trabajar, es como ver balet del bueno con los productos y elementos, y encima recetas buenísimas. Grandes mis felicitaciones.
👏👏👏👍🙏🎶
😍😍😍
Hallo apron
Good night
Looks delicious..I will try the recipe
Made it today, superb! Thank you for this recipe ☺️
Hi...do you use lindt dark chocolate 80% or 90% for this recepi? Thank you
Hi apron, is tht 90% dark chocolate?
Hi apron, can u make a green tea chiffon cake :)
Thank you Apron 👍
hai....can i change the lemon juice with cream of tar tar???ty
super fans of urs... i have been baking this recipe a few times but it's not as fluffy as yours.. wonder what's the problem ? is it ok to just add cocoa powder instead if i don't wan a double chocolate chiffon cake? what should be adjust to the recipe?
Hi, you can increase the cocoa powder to 30 grams
Apron thanks alot
please do a video on mango chiffon cake
Le puedo hechar sal???
Hi, can i replace milk with water?
Wow look so yummy 😋 gng to try this tmrw..
Hi whenever I make chiffon the cake right after bake is perfect but will slowly texture become a bit firmer. Is it my temperature too high or didnt beat egg white enough?
Hi, there are many reasons for this,temperature too high, excessive stirring or insufficient egg whites
你好能教做巧克力牛角包吗？谢谢
Hi. I tried many cookie and cake recipes of yours and they all turned out so good. Big fan
請問沒有中空膜具，這個食譜（量）可以用六吋蛋糕模替代嗎？
Hei dear💕
I'm from Bangladesh🇧🇩
And I love your evey dishes... 😍😍😍
Do u bake using fan mode or top & bottom heat?? And may I know which level do u put your cake tin? Cos I never seem to get it right with all my chiffon cake. 😭
If i use cream of tartar instead of lemon juice, can you suggest how much is it?
Hi, 1/8tsp of cream of tartar
@@Apronyoutube Thank you so much 😊
请问有6寸的蛋糕材料和时间吗？
How height is the pan?
One of my favorites😋😋😋😋😋👍🏽👍🏽👍🏽👍🏽👍🏽👏🏽👏🏽👏🏽👏🏽
Thank you for the recipe, turn out nice, its a bit too sweet for my tongue, but for others perfect universal taste im sure, next time would reduced 20gr sugar will do
Looks at that softness 🤤🤤🤤
Hi Apron~ can I replace lemon juice with cream of tartar? If yes, how much cream of tartar to use?
U can use ¼tsp cot
Love it... Thnk you
Hi, may I know the cakes flour you're using contains any baking powder inside(self raising flour?) because i saw a lot of chiffon cakes using srlf raising flour. Tq
Hi, no, without baking powder
Can I use Nuttella to replace the cooking chocolate?
Hi, yes can might try
Hi, did you grease your pan? Because I greased mine, and every time I put it upside down after bake, the cake always comes off the pan. So I don't know should I try not to grease it, but then will it be hard to un-mold the cake?
Hi,chiffon cake no need greasing the inner pan,will affect the cake rises
@@Apronyoutube thank you :)
You can grease the pan with butter for easier release, but then add some additional flour, just enough to coat the pan, so the cake still rises properly. When it's finished baking turn the cake over to cool then give it a few taps and run a metal offset spatula or butter knife along the outer edge of the cake to ensure a cleaner release. This is a bit gentler and neater compared to pressing the cake down as seen in the video. The crackled top is seen as visually appealing in the West but maybe not so in parts of Asia.
May i know why the lemon juice put last and not in the beginning of making meringue?
Hi, lemon juice can help egg whites to beat swell easily
Delicious i love it 👍
How to make this into mocha chiffon version?
Cake flour is regular flour or is it cake mix
Hi,cake flour is more delicate than all purpose flour. can try to make,
for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Apron hi can I use potato starch instead of corn starch here? Thanks!
请问这个可以用6寸的不是中空的模具烤吗？温度和时间需要调整吗？
你好，可以把食譜減半，温度和时间不需要调整
@@Apronyoutube 谢谢！
请问7寸膜是多少份量？謝謝
What if we need to use only wholewheat flour instead of cake flour?
Hi, can might try
@@Apronyoutube , yeah, I need to try so just wanted to check if you would know, does the quantity of flour change?
There is no backing powder in this cake???
Hi,this recipe no need baking powder,the whipped egg whites would be the leavening agent
Apron thank you
May I ask where are you from?
Is it fine to not add lemon juice ?
Lemon juice or cream of tartar are both acidic ingredients added during the whipping process to help stabilize egg whites so they don't deflate. You'll need to use one of them to maintain the structure of the meringue.
請問如果焗6吋蛋糕的材料和時間
Hi, the recipe in the video shows the baking time to be 30~40mins while the one under description box says 40~45mins. Which one shld I follow?
Hi, in the video shows the baking time is 40-45 minutes can refer to 6:21 , the temperature of each oven are different, can try to adjust
@@Apronyoutube hi Apron, thanks for replying I tried this twice today but my batter has alot of bubbles formed. I used dark chocolate compound and was wondering if this could be the reason for failing it?
I make this cake but it doesn't came the same result 😭 can you please write from me this ingredience in tbsp of milk and oil because i don't have the weigh mesure
Is it possible to use the butter instead of the oil ?
Hi, can be instead of butter 2Tbsp and fresh milk 3Tbsp
@@Apronyoutube thank you for the answer ❤
請問老師！我只有26公分的模貝，要怎樣計算。烤的時間呢？謝謝🙏
你好，可以做食譜的雙份，時間多烤15分鐘左右
17cm mould can be used for this recipe?
Good 👍👍👍👍
第一次做的时候，发现蛋黄糊很浓稠，于是加了很多牛奶和一点油，有点粗，烤出来缩腰，底部比较湿。第二次做，我又发现蛋黄糊很浓稠，于是我加多一粒蛋黄，一点油，一点牛奶。慢慢一点一点加入和搅拌。终于有顺滑和流动性的蛋黄糊。当然蛋白也是多了一粒。烤的时候，用锡箔纸盖着先烤20分钟，去掉锡箔纸再烤25分钟降低到160摄氏度。终于成功了！而且很好吃！
Amooooo bolo de chocolate,mas o seu e especial vai na massa o chocolate adorei 👏👏👏👏👏😘😘🤗🤗bjs🇧🇷🇧🇷🍫🍫🍫
Oi. Vc entende essasmedidas? É em gramas.
@@msamesmo4022 não entendo 🤗
Hi, grams is based on weight and teaspoon is based on volume.
Each ingredient have different densities the volume is going to be different
,if there are discrepancies suggested in grams
@@Apronyoutube 👏👏👏👏😘
请问是多少寸的膜具 ？
你好，中空模 20cm
该是 8”
請問植物油可以用牛油代替嗎？
你好, 可以
i tried this nut dontknow why my eggyolkmix not as thick as yours also the result wasnt my expectation :(
如果只放可可粉，多少g呢？
你好可以最近至20-25克
我特意买了黑巧克力，先试试跟着原本的食谱，超好吃的，我的孩子超爱！谢谢你的分享👍🏻
If we don’t have cake flour then what’s the replacement
Hi,cake flour is more delicate than all purpose flour. can try to make,
for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Não tem ferimento?
Hi, this recipe no need baking powder, the whipped egg whites would be the leavening agent
I've tried a couple of your recipes after discovering your channel. I like that majority of them uses lesser sugar. However i have this issue with making chiffon cakes/sponge cakes and its that they kinda sink in the center after cooling. Could you tell me any tips on how to prevent this ? Thank you.
Hi, there are many factors for this, baking temperature, excessive stirring causes defoaming or insufficient to beat egg white
senza lievito?
Hi, this recipe no need baking powder, the whipped egg whites would be the leavening agent
Wow
請問 6 吋蛋糕模，材料分量應什換算？
x 0.7
😍😍
请问这个配方可以用四方模具（16cm x 16cm）制作吗？谢谢。
你好，可以
請問黑巧克力建議用幾%可可成分的比較好？
你好，60-70%
👌👌👌👌👌👌😋💞
想請教一下，我混合蛋白的時候消泡很嚴重，是否有些地方要留意呢？
你好，這有很多原因造成，攪拌過度或蛋白霜打發不足都有可能
老师好!请问可以使用20cm 不粘锅的空心模吗？还需要倒扣吗？
你好，可以，需要倒扣
@@Apronyoutube 谢谢老师的回复!!
Bonjour vous ne mettez pas de levure chimique dans votre gâteaux merci de votre compréhension à bientôt
Hi,this recipe no need baking powder,the whipped egg whites would be the leavening agent
👍👍💯💥
👍👍👋👋👋👋👋🇧🇷🇧🇷
I dont have chocolate, i can change to...
My chiffon cake ALWAYS collapses and Idk why :'( so afraid to try it now
Hi, there are many reasons for this, excessive stirring or insufficient egg whites
Same like me i dont knw why its always collapse 🤭
Почему нет перевода ничего не понятно
Hi, the translated recipe is indicated in the description box below the video
Total failure for me, I think either my cake mode was too big or the temperature was not correct 😭
Verdadeira delícia 👏👏
Oi essasmedidas parecem tão poucas quando se olha o video parecem mais. É em gramas?
Hi, grams is based on weight and teaspoon is based on volume.
Each ingredient have different densities the volume is going to be different
,if there are discrepancies suggested in grams
Com.todo respeito!!! Ao seu trabalho e capricho nao gosto de ver a fatia de bolo sendo apertada,,espremida ,para mostrar que o bolo esta macio!atutude desnecessária, isso é apenas um pedaço de bolo, nao um pedaço de borracha, perco a vontade quando vc faz isso
Vlees