Thursday, 18 May 2017

Chocolate Chiffon Cake (air baked)

I have been down and out when I caught a nasty bug during my short break away.  Been a while I fell so ill and it is taking a long time for me to gain back my strength and momentum.  

Since I am craving for something sweet and my son is coming back from his own short break with his classmates, I thought it will be nice as a welcome home dessert for him.

About this Chocolate Chiffon Cake, I have already tried baking it twice.  The first time, I wasn't not happy with the texture as it was too moist.  The 2nd time, I baked it for my dad's birthday and it turned out well.  

It did not bother me that I don't have a chiffon pan that fits into the air fryer.  Anyway, it is not a must to have a chiffon pan to bake a chiffon cake.

While updating my FB Page, I realised that I always bake chocolate cake.  Guess it is time to try other flavours.

Enough said, now I am satisfied and hope this horrible bug I can get rid soon.

Observation: The cake is very soft and moist but able to "bounce" back when pressed.  The sweetness is just right for us.  

What you  need:

3 egg yolks
25g sugar
1 tbsp chocolate paste
50ml milk
3 tsp bran rice oil

50g cake flour

10g cocoa powder
1 tsp baking powder
3 egg white
45g sugar
¼ tsp cream of tartar


Line the bottom of a 7" round cake tin with grease proof paper.  Do not grease tin.

Whisk egg yolks with sugar till light and creamy

Add oil, milk and chocolate paste and combine well, then set it aside.

Sift in cake flour, cocoa powder and baking powder.  Whisk until smooth.

In another clean bowl, whisk egg white until foamy and add cream of tartar.

Add sugar in 3 batches. Continue to beat the egg white mixture till stiff peak is formed.

Fold ⅓ egg white into the egg yolk mixture till well mixed. Lightly fold in the rest of the egg whites with spatula until combined.

Pour 1 cup water in the bottom pan of the air fryer and preheat at 150°C.

Pour the batter into the cake tin.

Give the cake tin a few taps at the bottom to remove any huge air pockets.

Bake for approximately 25 mins.

Do take note not to fill the batter all the way to the brim of the cake tin, leave about ¼ of the space for cake to rise.

Once cake is baked, do a skewer test check to ensure the batter is fully cooked.

Remove cake tin from airfryer, invert the cake tin and allow the cake to cool completely before unmoulding.



  1. How long should I preheat the air fryer at 150°C ? After pouring water and preheat, how do you put the cake tin.. Is it straight into the water ( like water bake), or use the wire rack, or use the frying basket? Thank you.


    1. I preheat for 15 mins before baking. Pour in the water into the base pot and put the cake tin with batter onto the wire basket provided.


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