A PROCESS OF PRODUCING CACAO (THEOBROMA CACAO L.) CHIFFON CAKE

The present utility model relates to the making of cacao ( Theobroma cacao L.) chiffon cake. The process involves drying cacao beans under the sun for one (1) week; cracking dried cacao beans to separate the nibs from shells; roasting nibs in oven at temperature of 120 degrees Celsius; milling the cacao beans and sieving the ground cacao beans; keeping cacao beans ground powder in an air-tight container; mixing dry ingredients such as cake flour, cacao powder, sugar, baking powder and salt until it is well blended; adding egg yolk, water and corn oil; stirring mixture in speed for one (1) minute and shift to medium speed for 3 minutes until the texture of the mixture is smooth and set aside the batter mixture; mixing egg whites and cream of tartar in the mixing bowl; beating the mixture at high speed for 30 seconds and gradually add in sugar mixing it continuously for 2 minutes or until meringue is smooth and soft peak; cutting and folding batter to the meringue mixture; pouring mixture into paper lined baking pans and bake it at 350 degrees F for 50 minutes until it is done; cooling and packing the product for consumption or for commercialization.