Description
Silky chocolate chiffon cake whispers elegance from its airy layers, promising a delicate dance of rich cocoa and light texture. Chocolate lovers will savor each cloud-like bite that melts gracefully on the palate.
Ingredients
Scale
Main Ingredients:
- 7 large egg whites
- 7 large egg yolks
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 3/4 cup water
Wet Ingredients:
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Dry and Stabilizing Ingredients:
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
Garnish:
- Whipped cream
- Chocolate shavings
Instructions
- Prepare a 10-inch tube pan without greasing and set oven temperature to 325F (165C).
- Sift dry ingredients including cake flour, cocoa powder, baking powder, and salt into a large mixing bowl. Create a central well and incorporate vegetable oil, egg yolks, water, and vanilla extract. Whisk until achieving a smooth, uniform chocolate mixture.
- In a separate clean bowl, whip egg whites with cream of tartar using medium speed until soft peaks develop. Gradually introduce remaining sugar while increasing mixer speed, continuing until stiff, glossy peaks form.
- Delicately incorporate whipped egg whites into chocolate batter using folding technique, ensuring complete integration without deflating the mixture’s airy texture.
- Transfer batter into prepared tube pan, distributing evenly without creating air pockets. Bake for 55-60 minutes, confirming doneness by inserting a toothpick that emerges clean.
- Remove from oven and immediately invert pan, allowing cake to suspend and cool completely within the pan to maintain structural height.
- After complete cooling, carefully separate cake edges and central tube using a thin knife. Gently release cake onto a serving plate.
- Enhance presentation by adorning with delicate whipped cream and elegant chocolate shavings just before serving.
Notes
- Maintain precise egg white whipping technique to ensure the cake’s signature light, airy texture without deflating the delicate foam.
- Use room temperature eggs for maximum volume and easier separation of whites and yolks during beating process.
- Select high-quality cocoa powder to enhance the rich chocolate flavor and create a deep, luxurious color in the chiffon cake.
- Avoid greasing the pan, as the cake needs to cling to the sides for proper rising and structural support during baking.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg