Chocolate Chiffon Cake

Chocolate Chiffon Cake

Portions:16
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Equipment

Ingredients

  • ¾ cup sifted cake and pastry flour
  • ¼ cup unsweetened cocoa powder
  • cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup canola oil
  • ¼ cup water
  • 1 tsp vanilla
  • 2 egg yolks
  • 4 egg whites
  • ¼ tsp cream of tartar

Instructions

  • Line bottom only of 8-inch cake pan with waxed paper cut to fit.
  • Or, alternatively, have 10-inch tube pan ready.
  • In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder, and salt; mix well.
  • Pour in oil, water, vanilla, and egg yolks.
  • Beat for 1 minute or until very smooth.
  • Wash beaters.
  • In large bowl, and with clean beaters, beat egg whites and cream of tartar until soft peaks form.
  • Add remaining sugar and beat until stiff peaks form.
  • Pour egg yolk mixture evenly over stiffly beaten egg whites.
  • Fold in until blended and evenly colored.
  • Pour into prepared pan.
  • With knife, cut through batter to remove air bubbles.
  • Smooth top.
  • Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean.
  • Cool on wire rack.
  • (Or, if tube pan is used, invert pan and allow to hang upside down on its own rack or funnel.
  • ) Loosen around edge of cake; invert onto cake plate.
  • Remove waxed paper.

Nutritional Information

Calories: 96 kcal
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Course Cake / Chocolate