Chocolate Chiffon Cake Recipe

Name: Chocolate Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. cocoa; 3/4 c. boiling water; 8 eggs, separated; 1/2 tsp. cream of tartar; 1 3/4 c. sifted cake flour; 1 3/4 c. sugar; 1 1/2 tsp. baking soda; 1 tsp. salt; 1/2 c. salad oil; 2 tsp. vanilla

Servings: persons

1
Mix cocoa with boiling water.
2
Let set.
3
Beat egg whites with cream of tartar until very stiff peaks form.
4
Sift together dry ingredients into large mixing bowl.
5
Make a well in the center. Add oil, egg yolks, cocoa mixture and vanilla; beat well.
6
Fold in egg whites.
7
Pour into ungreased 10-inch tube pan.
8
Cut through batter with spatula.
9
Bake at 325u00b0 for 55 minutes.
10
Increase temperature to 350u00b0.
11
Bake 10 minutes longer.
12
Invert to cool.

1815

kcal

Calories

100

Fat

205

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: 1/2 c. cocoa, 3/4 c. boiling water, 8 eggs, separated, 1/2 tsp. cream of tartar, 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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