Moist and Soft Cocoa Chiffon Cake Recipe

Name: Moist and Soft Cocoa Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Egg white (Large); 2 drops Lemon juice; 40 grams [A] Sugar; 5 grams [A] Cornstarch; 3 [B] Egg yolk (Large); 35 grams [B] Sugar; 50 ml Vegetable oil; 90 ml Milk; 65 grams [C] Cake flour; 20 grams [C] Cocoa powder; 1/2 tsp [C] Baking powder

Servings: persons

1
Whisk egg white and lemon juice in a bowl.
2
Add the mixed together [A] ingredients in three separate amounts and beat until a soft peak forms.
3
Please be careful not to over whisk.
4
Place [B] in another bowl and mix over boiling water until white and thick and the sugar dissolves into the mixture.
5
Mix it over heat.
6
Then add a little vegetable oil and then milk alternately and whisk some more.
7
Add the sifted [C] ingredients and mix with a whisk, making a large circle.
8
Your batter should be ready for the next step once the flour disappears in the mixture, like in this picture.
9
Now add 1/3 of meringue into this batter and mix with a whisk in a cutting motion.
10
Then transfer this into the remaining meringue.
11
Combine gently with a rubber spatula.
12
Mix from the bottom of the bowl to the top.
13
Do not knead.
14
Please be quick.
15
The cocoa powder makes it difficult to retain the tiny air bubbles in the meringue.
16
Pour the batter into the chiffon cake pan - working from further away towards you.
17
Doing so makes it more easy to spread the batter in the mold evenly.
18
Tap the mold on the kitchen counter to release any bigger bubbles in the batter.
19
Support with your hands so as not to spill the batter.
20
Bake in a preheated 170C oven for about 40 minutes.
21
Once it is baked, turn it over and allow to cool.
22
As the cake cools slightly, cover with a plastic bag to prevent drying out.
23
Remove from the pan once it has cooled completely.
24
Run a palette knife around the cake between the cake and mold to remove.
25
Once you have removed the outer mold, you can remove the base.
26
Turn over the cake onto a plate and remove the inner base mold.
27
Slice into desired size and serve with whipped cream.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 Egg white (Large), 2 drops Lemon juice, 40 grams [A] Sugar, 5 grams [A] Cornstarch, and more.

Yes, Moist and Soft 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.

That's it — enjoy your meal!

Moist and Soft Cocoa Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions