Vanilla, Chocolate and Kahlua Chiffon Cake with Por

Name: Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sifted cake flour; 1 1/2 cups sugar, divided; 3 tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sunflower oil; 2 tablespoons Kahlua or other coffee flavored liqueur; 2 tablespoons pure vanilla extract; 7 large egg whites; 1 teaspoon cream of tartar; Nonstick cooking spray or oil to brush on baking pan; Port Wine and Raspberry Sauce (see below)

Servings: persons

2 cups sifted cake flour
1 1/2 cups sugar, divided
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sunflower oil
2 tablespoons Kahlua or other coffee flavored liqueur
2 tablespoons pure vanilla extract
7 large egg whites
1 teaspoon cream of tartar
Nonstick cooking spray or oil to brush on baking pan
Port Wine and Raspberry Sauce (see below)

1
Preheat oven to 325 degrees.
2
Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt.
3
Make a well in the center and add the oil, Kahlua and vanilla.
4
Do not mix.
5
In another bowl, beat the egg whites and cream of tartar until white and foamy.
6
Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
7
Do not overbeat.
8
Mix 1/4 of the egg whites until well incorporated into the flour mixture.
9
Gently fold in the remaining egg whites using a rubber spatula.
10
Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil.
11
Dust with flour and tap out the excess.
12
Pour the batter into the prepared pan.
13
Bang the mold on the counter to remove any air bubbles.
14
Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean.
15
Cool the cake upright on a wire rack for 1 hour.
16
Loosen the sides with a small, thin knife.
17
Remove the cake from the pan and allow it to cool.
18
Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce.
19
PORT WINE AND RASPBERRY SAUCE
20
1 cup fresh raspberries 1 1/2 cups nonfat yogurt 1/4 cup port wine 2 tablespoons sugar (optional)
21
In a food processor, blend all the ingredients until very smooth.
22
Strain, if necessary.

987

kcal

Calories

Fat

136

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 2 cups sifted cake flour, 1 1/2 cups sugar, divided, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, and more.

Yes, Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce 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!

Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions