Name: Chocolate Chiffon Cake
Yield: Makes one 10-inch (25 cm) tube cake | Serves 16
Ingredients: 1¾ cups (435 mL) cake and pastry flour; ½ cup (125 mL) vegetable oil; 1 cup (250 mL) coffee, at room temperature; ¼ tsp (1 mL) salt; 5 Tbsp (75 mL) Dutch process (alkalized) cocoa powder; 1 cup (250 mL) icing sugar; 5 eggs, at room temperature, separated; ½ tsp (2 mL) cream of tartar; 1½ tsp (7.5 mL) baking powder; ¼ cup (60 mL) sugar

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

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

Cake
Vegetarian

Method

Preheat the oven to 325°F (160°C).
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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of