How To Make A Chocolate Chiffon Cake

Introduction:  This recipe is for chocolate lovers who enjoy a good, light and airy textured cake. It's a lot easier to make than you might think. I take this cake to family gatherings. It requires no frosting, which makes it easy to transport. Your family and friends will love it. This make from scratch recipe uses equal quantities of egg whites and yolks, which makes it practical and economical.  Enjoy!!

You Will Need:

2 cups cake flour

1/2 cup cocoa

1 tablespoon baking powder

1 teaspoon salt

1 1/4 cups sugar

3/4 cup water

1/2 cup vegetable oil

1 teaspoon vanilla extract

6 egg yolks

6 egg whites - room temperature

1/2 teaspoon cream of tartar

1/2 cup more sugar

powdered sugar

Medium mixing bowl, large mixing bowl, mixer, whisk, rubber spatula, ungreased 10-inch tube pan, funnel and serving platter

Step 1.  In medium bowl, with whisk, stir flour, cocoa, baking powder, salt and 1 1/4 cups sugar until thoroughly blended. With same whisk, stir in water, oil, vanilla and egg yolks until smooth.

Step 2.  Preheat oven to 350 degrees. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beating at high speed, sprinkle sugar in whites, 2 tablespoons at a time; beat until sugar is dissolved and whites stand in stiff peaks. With spatula, gently fold flour mixture into egg whites until just blended.

Step 3.  Pour batter into pan. Bake for 60 to 65 minutes or until top springs back when lightly touched with finger.

Step 4.  Invert cake in pan on funnel; cool completely in the pan. With spatula, loosen cake from pan; place on serving platter; sprinkle cake with powdered sugar.

Tip:  Make sure all sugar is absorbed into whites before adding liquid mixture.

Warning:  Be gentle with the batter to avoid deflating egg whites.

Comments (1)

nonar21 said:

	... I am going to have to try this.
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April 18, 2011
Votes: +0