Mom'S Chocolate Chip Chiffon Cake Recipe

Name: Mom'S Chocolate Chip Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sq. unsweetened chocolate; 5 egg yolks (unbeaten); 3/4 c. cold water; 1 tsp. vanilla; 1 tsp. almond extract; 2 1/4 c. sifted cake flour; 1 1/2 c. sugar; 3 tsp. baking powder; 1 tsp. salt; 1/2 c. Wesson oil; 1 c. egg whites; 1/2 tsp. cream of tartar

Servings: persons

1 sq. unsweetened chocolate
5 egg yolks (unbeaten)
3/4 c. cold water
1 tsp. vanilla
1 tsp. almond extract
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
1 c. egg whites
1/2 tsp. cream of tartar

1
Sift flour, sugar, baking powder and salt together.
2
Make a well; add oil, egg yolks, water, vanilla and almond extract.
3
Beat until smooth.
4
In large bowl, beat egg whites with cream of tartar until very stiff.
5
Pour egg mixture gradually over whites.
6
Blend in one square of finely grated unsweetened chocolate.
7
Pour into tube pan and bake at 325u00b0 for 55 minutes, then at 350u00b0 for 10 or 15 minutes.
8
Invert and hang until cool.

1522

kcal

Calories

Fat

212

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 12 ingredients. The key ingredients include: 1 sq. unsweetened chocolate, 5 egg yolks (unbeaten), 3/4 c. cold water, 1 tsp. vanilla, and more.

Yes, Mom'S Chocolate Chip 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.

Mom'S Chocolate Chip Chiffon Cake

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