Sublime Fluffy Cocoa Chiffon Cake Recipe

Name: Sublime Fluffy Cocoa Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Egg yolks; 5 large Egg whites; 60 grams Cake flour; 25 grams Cocoa powder; 15 grams Powdered coconut milk; 2 grams Baking powder; 90 grams Granulated sugar; 35 grams Vegetable oil; 30 grams Water; 10 grams Brandy (water)

Servings: persons

1
Combine all powdered ingredients and sift.
2
Separate egg yolks and egg whites.
3
Preheat oven to 170C.
4
Add half of the granulated sugar into the bowl with the egg yolks and whip until white and thick.
5
Add vegetable oil, water, and brandy.
6
Sift the powdered ingredients into the bowl.
7
Make sure to mix well.
8
Into the bowl of egg whites, add the rest of the granulated sugar in small batches to make a thick meringue.
9
Add a third of the meringue to the batter from step 3 and fold in.
10
Then, add half of the remaining meringue and mix together.
11
Finally, pour the batter into the bowl of the remaining meringue.
12
Fold in lightly in a cutting motion from the bottom up.
13
Pour into the chiffon mold.
14
Hold the center of the mold, lift, and tap lightly onto the workplace to remove any air bubbles.
15
Set the timer for 30 minutes and bake in a 170C oven.
16
Optional: While it's baking, make four to five cuts into the cake.
17
Turn the oven down to 160C about 10 minutes before finishing (you could omit this step and keep it at 170C if you wish).
18
Take it out, flip the mold upside-down, and set on a glass to cool.
19
The cake will fall apart if immediately taken out of the mold.
20
When the batter has cooled down, use a cake knife to remove the edges.
21
Use a bamboo skewer for the center.
22
Flip over and transfer onto a plate.
23
Done.
24
Serve with whipped cream and fruits if you wish.

558

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 10 ingredients. The key ingredients include: 4 large Egg yolks, 5 large Egg whites, 60 grams Cake flour, 25 grams Cocoa powder, and more.

Yes, Sublime Fluffy 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!

Sublime Fluffy Cocoa Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions