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Making Egg Whites Chocolate Chiffon Cake

I made a cake that required about 8 egg yolks over the weekend. This said, I had a lot of leftover egg whites (nearly 300 ml!) sitting quietly on my fridge.

Yesterday, I cleared these egg whites from my fridge by turning them into a really nice chiffon cake. Usually, chiffon cake recipes would call for yolks and egg whites with 50:50 ratio. However, I found a Chiffon Cake recipe which uses a lot of egg whites so its perfect for my mission to finish up my leftover egg whites before they went bad.

Heres the modified recipe that I used to make my chiffon cake yesterday afternoon. You can replace the milk with coconut milk (up to you!) and change the chocolate flavor with other essences, like pandan or banana for example.


Ingredients:

Group A:
1 Egg, at room temperature
1 tsp Vanilla essence
100gr Liquid milk
75gr Vegetable oil
30gr Sugar
1 tbsp Cocoa powder
150gr Flour
1 tsp Baking powder

Group B:
300ml Egg whites, at room temperature
1 tsp Cream of Tar-Tar or lemon juice
100gr Sugar

Methods:

1. Group A: Sift flour and baking powder. Set aside.
2. Group A: In a bowl or container, lightly beat milk, oil and cocoa powder with a fork. Set aside.
3. Group B: Beat egg whites and cream of tar-tar or lemon juice until bubbling using high-speed electric mixer. Slowly add in sugar in 3 batches into the egg whites and continue mixing until stiff peak forms. Set aside.
4. Group A: In a large bowl, beat egg, vanilla essence and sugar together for about one minute. Pour in the milk + oil + cocoa powder mixture. Once incorporated, add in flour in two batches. Mix well.
5. Gradually fold the egg whites into the above mixture in batches by using rubber spatula. Do not stir.
6. Pour the batter onto the chiffon cake or tube tin (do not grease the tin).
7. Bake the cake in a preheated oven (160-170 C) for 45-55 minutes or until done. 

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