Chocolate Chiffon Cake Recipe

Name: Chocolate Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. cocoa; 3/4 c. boiling water; 1 3/4 c. Softasilk cake flour; 1 3/4 c. sugar; 1 1/2 tsp. baking soda; 1 tsp. salt; 1/2 c. vegetable oil; 7 eggs, separated; 2 tsp. vanilla; 1/2 tsp. cream of tartar

Servings: persons

1
Preheat oven to 350u00b0.
2
Stir cocoa and boiling water until smooth; cool 20 minutes.
3
Mix the cake flour, sugar, baking soda and salt in a bowl.
4
Make a well and add in order given (oil, egg yolks, cocoa mixture and vanilla).
5
Beat with spoon until smooth. Beat egg whites and cream of tartar in a large bowl on high speed until stiff peaks form.
6
Gradually pour egg mixture over egg white mixture, gently folding with rubber spatula just until blended. Pour into ungreased tube pan (10 x 4-inches).
7
Bake 60 to 65 minutes or until top springs back when touched lightly.
8
Invert on bottle or funnel to cool.

1745

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. cocoa, 3/4 c. boiling water, 1 3/4 c. Softasilk cake flour, 1 3/4 c. sugar, 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.

Chocolate Chiffon Cake

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