Chocolate Nut Sundae Chiffon – a delicious recipe with cake flour, sugar, baking powder, salt, oil, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour, sugar, baking powder and salt in a large bowl. Make a well.
2
Add oil, egg yolks, water and vanilla.
3
Beat with spoon until smooth.
4
In a large mixer bowl, put 1/2 cup egg whites (4) and cream of tartar.
5
Beat to very stiff peaks, stiffer than meringue.
6
Do not underbeat.
7
Pour yolk mixture slowly over whites, gently folding with rubber scraper until smoothly blended.
8
Don't stir or beat.
9
Pour into ungreased 8 x 8-inch or 9 x 9-inch pan. Bake 30 to 35 minutes at 350u00b0 until top springs back when lightly touched.
10
Turn pan upside down, resting edges on two other pans to cool.
11
When cool, loosen edges with spatula.
12
Turn pan over and hit edge sharply to loosen cake.
13
Ice with 2-Tone Icing.
773
kcal
Calories
31
g
Fat
99
g
Carbs
26
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 10 ingredients. The key ingredients include: 1 1/8 c. (1 c. plus 2 Tbsp.) cake flour, 3/4 c. sugar, 1 1/2 tsp. baking powder, 1/2 tsp. salt, and more.
Yes, Chocolate Nut Sundae Chiffon 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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