Sourdough Chocolate Chiffon Cake 天然酵母巧克力戚风蛋糕

Perhaps you’ve started making sourdough and have a few jars of sourdough starter ‘discard’ sitting in your fridge like me! Ha... and not one for wasting... I found a chocolate chiffon cake recipe using sourdough discard and I also made some sourdough chocolate chips cookie too! I'd prepared the chocolate chip cookie dough and kept them in the fridge. I'll bake them next day. 😉

Okay, let's get back to the Sourdough Chocolate Chiffon Cake. This cake is so light and cottony soft. The best thing is I can't detect any sour taste and it just tasted like normal chiffon cake.😘

Put a little icing powder...👆( I used a stencil to decorate the cake).

👆Before decorate the cake...

Sourdough Chocolate Chiffon Cake 天然酵母巧克力戚风蛋糕

Ingredients:（7“ tube pan)

140g  Sourdough starter discard or active(100% hydration)

15g  Sugar

40g  Oil (any neutral oil)

3   Egg yolks

15g  Cocoa Powder

3   Egg Whites

Few drops of lemon juice

60g Sugar

Instructions:

1. Preheat the oven to 180ºC
2. In a large bowl, whisk together the sourdough starter, sugar, oil, egg yolks and cocoa powder till well combine.
3. In a medium bowl, whisk lemon juices and egg whites till foamy. Gradually add in sugar in three batches and beat until soft peak foamed.
4. Mix 1/3 of meringue into egg mixture and mix well. Then fold in the balance meringue with a spatula and mix till well combine.
5. Transfer the batter to the prepared chiffon pan and spread it out until smooth. Tap pan a few time on the counter top to release air trapped inside the batter.
6. Turn the oven down to 160°C and bake for 45-50 minutes, or untill a toothpick inserted in the centre comes out clean(please adjust the oven temperature and timing according to your oven).
7. Once baked, turn the tube pan upside down to cool completely before remove from the pan.
8. Unmold the cake and enjoy!

做法：

1. 将烤箱预热至180°C
2. 在一个大碗中，将酸种，糖，油，蛋黄和可可粉搅拌均匀，直至充分混合。
3. 在另一个碗中，滴入柠檬汁，然后用电动搅拌器搅拌蛋清直至起泡。分三批逐渐加入糖，然后打至软峰发泡。
4. 将1/3的蛋白霜混合到鸡蛋糊中，并充分混合。然后用刮刀将其余的蛋白霜加入并搅拌混合均匀。
5. 将面糊转移到准备好的戚风锅中，然后在工作台上轻敲几次，以释放残留在面糊内的空气。
6. 将烤箱调低至160°C，烘烤45-50分钟，或直到插入中间的牙签干净为止（请根据您的烤箱调整烤箱温度和时间）。
7. 烘烤后，将锅盘倒过来完全冷却，然后再从锅盘中取出蛋糕。

Recipe referenced from: Nasi Lemak Lover

Happy Baking!