Monday 21 April 2014

Japanese Dark Pearl Chiffon Cake - 日式黑珍珠戚风蛋糕

Japanese Dark Pearl Chiffon
Being a chiffon cake lover, I am always excited to explore new flavour so when I saw Eileen's Japanese Dark Pearl Chiffon photo on my Facebook timeline. I immediately bookmarked the recipe because of its unique name plus the use of "dark chocolate" as one of the key ingredients.

Just to share this recipe was initially from Aunty Yochana website many years ago and bakers who tried all shared good review on it even till now. This recipe is slightly different from the chocolate chiffon cake which I made previously because it had a richer taste and moist texture which similar to those Japanese Souffle Cheesecake.


Japanese Dark Pearl Chiffon
I sure like me you are also curious with the name of the cake and wonder how it could be related to "dark pearl - 黑珍珠" which is not even stated in the ingredients list. And from what I have Google about this cake, the conclusions seems to be because of the dark chocolate and cocoa powder used. As these two ingredients gave the cake a darker brown which make it shine like the precious dark pearl.

Ingredients for Japanese Dark Pearl Chiffon

(Yield: 20cm Chiffon Tin | Preparation: 10 minutes | Baking: 43 minutes)

  • 5 Egg Yolks
  • 130g 70% Dark Cooking Chocolate
  • 60ml Corn Oil
  • 100ml Milk
  • 55g Cake Flour
  • 25g Valrhona Dutch-Processed Cocoa Powder
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Sea Salt

  • Meringue Batter:
  • 5 Egg Whites
  • 70g Caster Sugar
  • 1/2 Teaspoon Lemon Juice

Step-by-Step to melt chocolate - stove method
1. Melt chocolate (break into small pieces) over a pot of simmering water. Set aside to cook.

Step-by-step to prepare Japanese Dark Pearl Chiffon
2. Beat egg yolks till creamy, stir oil, milk and melt chocolate in order.

3. Next add in sieved flour mixtures (cake flour, cocoa powder, baking powder, soda & salt) and whisk till no trace of flour found.

Step-by-step to prepare Japanese Dark Pearl Chiffon
4. Beat egg whites with lemon juice till frosty then slowly add in sugar and beat till stiff peaks.

5. Using a balloon whisk gently fold in egg whites into the prepared yolks batter in 3 batches till no trace of whites and the mixture are well combined.

6. Lastly lift up the bowl to height, pour batter into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

7. Bake cake in preheated 160°C degree Celsius (320°F) oven (2nd lower rack) for about 43 - 45minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean).

8. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

9. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

10. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.




1. 把黑巧克力切碎放在玻璃碗里隔水用最小的火煮到融化然后搅拌均匀。放在一旁等冷却备用。

2. 把蛋黃用手拌器打到浓稠(大约2-3分钟)。之后顺序拌入玉米油,牛奶,融化巧克力和篩好的低筋面粉加可可粉和盐。

3. 用电动搅拌机把加了柠檬汁的蛋白打至泡沫状,再慢慢加入糖打至起角及企身,即蛋白的尖峰挺立不下垂。

4. 接着分三次把蛋白霜拌入蛋黃面糊把,切记不可太用力搅拌, 轻轻拌匀即可否哲烘好的蛋糕会下沉。

5. 最后把面糊倒入20cm 威风蛋糕模,轻轻敲震出大气泡。

6. 以預熱160度的烤箱烤大约43 -45分钟。(我家烤箱)

7. 出炉立即倒扣在一个高杯上,待凉才脱模。

Egg yolk and chocolate batter
~ The egg yolk batter with chocolate will be thicker than the usual chiffon cake yolk batter so don't worry about it.

~ Just to take note the final batter (after mixing in the stiff egg white) will be slightly runny when compared to the normal chiffon cake batter which is thick and fluffy.

Japanese Dark Pearl Chiffon
If you like dark chocolate and cotton light texture chiffon. I would recommend you to try this recipe which I am sure you would love it. You can either have it on its own or pair with some whipped cream or a scoop of vanilla ice cream plus some fresh berries.


  1. 这个蛋糕我也喜欢。还有我要感谢您的焦糖香蕉戚风的分享。我做了。好好吃的。谢谢您。

    1. Hi Joceline! 谢谢你,很高兴听到你也喜欢那焦糖香蕉戚风。你的美食作品全都拍的好美看了都支流口水.......

  2. Ellena, this looks really my type of cake. Am bookmarking it! Thank girl!

    1. Hope you will like it Edith! This is indeed a keeper recipe :)

  3. Dear Ellena
    Thank you for the recipe. May I check whether can I bake using an ordinary cake tin instead of chiffon cake tin.

    1. Hi Florence,

      You do need a chiffon cake tin for the recipe as you need to invert the cake for an airy and fluffy texture. If you do not have an metal tin perhaps a disposal one can help too :)

  4. Ellena, I baked this before, very yummy!

    1. Agreed Jess~ This is indeed a rich and yummy chiffon cake :)

  5. Ellena, I'm going to bake this soon :)

    1. Yeah! Can't wait to see your version soon :)

  6. Looks really delicious!

  7. Hi Ellena, I baked this too and was kind of worried when I see the runny batter, but it turned out very nice:D Yours looks really pretty and neat!

  8. There is an error in Chinese recipe. The cocoa powder is 55g instead of 25g. And I followed it without notising. No wonder my egg mixture is so dry I ended up adding milk. Don't know how my cake will turn out.... sigh.... worried!


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Ellena (Cuisine Paradise)