Chocolate Chiffon Cake

Preparation info
  • Makes one 10 inch 25 cm ) tube cake | Serves

    16

    • Difficulty

      Easy

Appears in
Back to Baking

By Anna Olson

Published 2011

  • About

Chiffon cake differs from Angel Food Cake (also on this page) in that it uses whole (but separated) eggs and oil, giving the cake a very moist texture and taste.

Ingredients

  • cups (435 mL) cake and pastry flour
  • 1 cup (250

Method

  1. Preheat the oven to 325°F (160°C).
  2. In a large mixer or in the bowl of a stand mixer fitted with the whip attachment, sift the flour, icing sugar, cocoa, baking powder, and salt. Add the coffee, oil, and egg yolks, and whip on high speed until the mixtu