Duggee Chiffon Cake

Hey Duggee!!

Who will like a big Duggee Hug from me!! 🥰

Posting another of my backlogs.. I actually didn't know about the lovable dog Duggee, till my friend shared.

For this Duggee, I used dark pearl chocolate chiffon cake recipe, instead of the usual chocolate chiffon cake recipe. I liked it so much, I will share it below. It can be used in a normal 15-cm tube pan or ball pan. Hope you will like it!

Dark Pearl Chocolate Chiffon Cake (15-cm ball or tube pan)
2 egg yolks
8g castor sugar
26g vegetable/corn oil
29g milk
4g vanilla extract
40g cake flour
Pinch of chocolate emulco
15g dark chocolate
Pinch of baking powder

3 egg whites
35g castor sugar
¼ tsp cream of tartar

1. Preheat oven to 140°C. Prepare one 15-cm tube pan or ball pan.

2. Prepare egg yolk batter: Whisk egg yolk with sugar using hand whisk. Add in oil, water and vanilla extract and mix well at each step. Whisk in sifted cake flour and mix till no lumps.

3. Melt the dark chocolate (using microwave or double boiler). To the chocolate batter, add chocolate emulco and melted chocolate. Mix well.

4. Prepare meringue: In a grease-free, dry metal bowl, using electric mixer, whisk egg whites with cream of tartar till frothy. Add in castor sugar for meringue gradually and whisk at high speed till firm peaks form.

5. Spoon or pour the chocolate batter into the tube pan, leaving at least 2-cm from the brim.

6. Bake the tube pans at 140°C for 1 hr, or until a skewer inserted into the centre of cake comes out clean.

7. Leave the tube or ball pans (must invert) to cool completely on a wire rack, before unmoulding by hand.


Have a blessed week ahead! 💕

With lots of love,
Susanne