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Cocoa Chiffon Cake

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Recipe

 

Yield

16 servings

Prep

30 min

Cook

45 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup vegetable oil
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cup cocoa powder
sifted
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1 tablespoon cocoa powder
plus extra cocoa for preparing pan
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1 ½ cups cake flour
sifted
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1 ¼ cups sugar
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2 teaspoons baking powder
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¼ teaspoon salt
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¼ teaspoon cinnamon
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2 teaspoons vanilla extract
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1 large egg yolks
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5 large egg whites
at room temperature
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1 pinch cream of tartar
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2 tablespoons powdered sugar
sifted, plus extra for dusting cake
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Ingredients

Amount Measure Ingredient Features
118 ml vegetable oil
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79 ml cocoa powder
sifted
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15 ml cocoa powder
plus extra cocoa for preparing pan
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355 ml cake flour
sifted
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296 ml sugar
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1E+1 ml baking powder
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1.3 ml salt
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1.3 ml cinnamon
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1E+1 ml vanilla extract
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1 large egg yolks
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5 large egg whites
at room temperature
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1 pinch cream of tartar
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3E+1 ml powdered sugar
sifted, plus extra for dusting cake
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Directions

Position rack in the centre of the oven and preheat oven to 350℉ (180℃).

Brush the inside of a 9-inch Bundt or springform tube pan with oil and sift a little cocoa over the pan.

Tap out the excess.

Sift together flour, ⅓ cup plus 1 tablespoon sifted cocoa, sugar, baking powder, salt and cinnamon into a large mixing bowl.

Make a well in the centre of the dry ingredients and add oil, ½ cup plus 2 tablespoons warm water, vanilla and egg yolk.

Do not mix.

Place egg whites in another large mixing bowl.

Add cream of tartar and beat with an electric mixer until they are white and foamy.

Add 2 tablespoons confectioners' sugar and continue beating until stiff but not dry.

Scrape off the beaters and, without washing them, place them in the flour-and-oil mixture and beat at low speed just until well blended.

In four additions, gently fold this mixture into the egg whites.

Turn the batter out into the prepared pan and smooth the top with a rubber spatula.

Rap the pan sharply on the counter once to remove any large air bubbles.

Bake for 40 to 45 minutes, or until the top feels springy and a cake tester inserted in the center comes out clean. (The top of the cake will be cracked.)

Cool the cake upright on a wire rack for 10 minutes.

With a knife, loosen sides and centre of cake from the pan.

Invert onto the rack, lift off pan and cool cake completely.

Place on a serving platter and top with a light sifting of confectioners' sugar.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 18636% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 55mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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