[초코시폰 케이크] 편안한 폭신함 기분좋은 촉촉함

♣️ For the recipe and all the tips, please turn on the subtitles first! Hello, this is Joconde. Today's video features a chocolate chiffon cake. This isn't a roll cake as you might have seen in other videos; it's baked in a chiffon cake pan. Please note that the recipe and proportions of ingredients are different from those in the previous roll cake videos. I also plan to continue creating chiffon cakes in various flavors as requested by our subscribers. Make sure to follow the detailed instructions provided in the video carefully. The temperature of the ingredients, the texture of the meringue, the baking temperature and duration, and even making a slit in the cake during baking all affect the outcome. If you follow along exactly, you will achieve a cake with a very light yet dense texture. I won't go into detail about the taste—you're really going to enjoy it. In the video, I baked with both a 5-inch (12.5 x 10 cm) round chiffon pan and a standard 15 cm (No. 1) chiffon pan. I also made a simple chiffon cream cake topped with whipped cream and berries using the round pan. Enjoy baking today! Thank you. Ingredients Chocolate Chiffon Cake 15cm chiffon pan or 12.5 x 10cm detachable base chiffon pan *Check the product link at the bottom of the video for the round chiffon pan I used. Vegetable oil 30g (80°C) Cocoa powder 13g Milk 48g (40°C) Cake flour 47g Egg yolks 3 (53g) Egg whites 105g Lemon juice 3g Sugar 45g Chocolate Whipped Cream Animal-based heavy cream: 240g Vegetable-based whipping cream: 10g Cocoa powder: 18g Sugar: 25g