Black and White Chiffon Cake

Credit: myrecipes.com

If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. Beautiful high layer of rich sponge cake are drizzled with a succulent chocolate glaze.

Ingredients;

Serves 16-18

For the Cake

1 cup (140g) flour 

1 1/2 cups (300g) granulated sugar, divided

1/2 tsp cream of tartar

pinch salt

12 large egg whites 

1 tsp fresh lemon juice 

1/2 tsp vanilla extract 

2 Tbsp unsweetened dark cocoa 

For the Glaze

1 1/2 cups (180g) powdered sugar

2 Tbsp light cream cheese, softened 

1 Tbsp milk 

1 tsp vanilla extract 

3/4 tsp unsweetened dark cocoa 

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Method

1. Preheat the oven to 170°C(325°F). In a medium bowl combine flour and 3/4 cup granulated sugar. Set aside.

2. In a large bowl, place cream of tartar, salt, and egg whites. Using a mixer, beat at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Gradually fold the flour mixture over egg white mixture.

3. Spoon half of batter into an 25 cm (10-inch) round cake pan, spreading evenly. Break air pockets by cutting through batter with a knife.

4. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter. Break air pockets by cutting through cocoa layer with a knife. Bake for 55 minutes or until cake springs back when lightly touched. Cool completely. Loosen cake from sides of pan using a knife. Transfer cake onto a plate.

MAKE THE GLAZE

5. In a medium bowl, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla. Beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.

6. Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.

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​​''If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” ― J.R.R. Tolkien

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