Chocolate Chiffon Cake

Moist, fluffy and rich-tasting chocolate cake which is a perfect treat for any occasion. Dress up with your favorite filling and fresh berries.

Chocolate Chiffon Mochi Cake

Ingredients

  • 135 g soybean oil
  • 26.5 g cocoa powder of your choice
  • 2.5 g baking soda
  • 70 g egg yolks
  • 100 g milk
  • 1.5 g salt
  • 165 g Mochi Foods Soft Cake mix
  • 65 g bread flour
  • 285 g egg whites
  • 150 g sugar

How To Make

  • Heat soybean oil to 158°F then add sifted cocoa powder and baking soda. Stir the mixture till even, then set aside to cool down.
  • Add egg yolk & salt into the step 1, stir, pour in milk, and mix well.
  • Add sifted Soft Cake mix and bread flour, mix evenly.
  • Whip egg whites and castor sugar to soft peak.
  • Combine step 3 and step 4, stir gently.

Tips

  • Filling: 6 inch-250g. Makes about 4 chiffon cakes.
  • Bake in the oven at 305- 340°F for 30 +/- 5 min.

Taiwanese Sponge Cake

This pillow-like sponge cake is extremely soft, fluffy, and full of egg flavor. Very simple yet delicious cake on its own or with your own buttercream filling.

Taiwanese Sponge Mochi Cake

Ingredients

  • 100 g Mochi Foods Soft Cake Mix
  • 160 g eggs
  • 50 g soybean oil
  • 25 g water
  • 8.5 g sponge emulsifier

How To Make

  • Mix the soft cake premix, eggs, water together with a whisk until mixes evenly. Mix on high speed for 1 min.
  • Add sponge emulsifier, mix on high speed for another minute.
  • Turn to middle speed and stir for 6-8 minutes until the batter gets stable.
  • Pour in soybean oil slowly, hand stirring until mixed well.
  • Bake in the preheated oven at 305-355 F for around 20-25 min. A famous Hawaiian Rainbow cake is made using this premix.

Tips

  • Filling: 6 inch-250g. Makes about 4 chiffon cakes.
  • Bake in the oven at 305- 340°F for 30 +/- 5 min.

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