Cocoa Chiffon Cake Recipe

Name: Cocoa Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. boiling water; 1/2 c. cocoa; 1 3/4 c. sifted all-purpose flour; 1 3/4 c. sugar; 1 1/2 tsp. baking soda; 1/2 c. vegetable oil; 1 c. egg whites or 9 large eggs; 9 egg yolks; 1/2 tsp. cream of tartar; 1 tsp. salt; 2 tsp. vanilla

Servings: persons

3/4 c. boiling water
1/2 c. cocoa
1 3/4 c. sifted all-purpose flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1/2 c. vegetable oil
1 c. egg whites or 9 large eggs
9 egg yolks
1/2 tsp. cream of tartar
1 tsp. salt
2 tsp. vanilla

1
Combine boiling water and coca; stir.
2
Let cool.
3
Sift together flour, sugar, salt and soda.
4
Mix with oil and egg yolks. Add vanilla to cooled cocoa and flour; beat until smooth.
5
Beat egg whites and cream of tartar until stiff.
6
Pour egg yolk mixture in thin stream over entire egg whites, gently folding in with rubber spatula until completely blended.
7
Pour in 10-inch tube pan and bake for 55 minutes at 325u00b0, then turn oven to 350u00b0 and bake for 20 minutes more.

1937

kcal

Calories

109

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 11 ingredients. The key ingredients include: 3/4 c. boiling water, 1/2 c. cocoa, 1 3/4 c. sifted all-purpose flour, 1 3/4 c. sugar, and more.

Yes, Cocoa 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.

Cocoa Chiffon Cake

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