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


  • 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.


  • 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


  • 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.


  • 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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