Chocolate Chiffon Cake Ring – a delicious recipe with sugar, cake flour, baking cocoa, baking soda, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the sugar, flour, cocoa, baking soda and salt. In another bowl, whisk the egg yolks, water, oil and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
2
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325u00b0 for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
3
Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar.
741
kcal
Calories
50
g
Fat
54
g
Carbs
28
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 11 ingredients. The key ingredients include: 1-3/4 cups sugar, 1-1/2 cups cake flour, 2/3 cup baking cocoa, 1 teaspoon baking soda, and more.
Yes, Chocolate Chiffon Cake Ring 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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