Chocolate Chiffon Cake – a delicious recipe with bleached cake flour, cocoa, white sugar, eggs, vegetable oil, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 325u00b0F. Grease and line bottom of a 9""x2.5"" round cake pan; do not line or grease sides. Cake may overflow in a 2""-tall pan.", "Reserve 60g sugar. Blend and sift the cake flour, cocoa powder, remaining sugar, and salt.", "Blend the egg yolks, vegetable oil, and water.", "Beat egg whites to soft peaks; gradually add reserved 60g sugar while beating to stiff peaks.", "Mix the flour mixture into the egg yolk mixture until smooth.", "Fold 1/4 to 1/3 of the beaten egg whites into the flour and egg yolk mixture.", "Fold the remaining egg whites into the flour and egg yolk mixture in two equal stages.", "Pour batter into pan and bake until center of the cake springs back when touched and a toothpick inserted into the center comes out clean, about 60 to 70 minutes."]
623
kcal
Calories
33
g
Fat
77
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 60 g bleached cake flour, 80 g unsweetened cocoa powder (20% cocoa butter, preferably Dutch-processed), 210 g granulated white sugar, 4 large eggs, separated (200g liquid contents), and more.
Yes, Chocolate Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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