CHOCOLATE CHIFFON CAKE

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Chocolate Chiffon Cake image

Categories     Chocolate     Egg     Cake     Dessert

Number Of Ingredients 7

60 g bleached cake flour
80 g unsweetened cocoa powder (20% cocoa butter, preferably Dutch-processed)
210 g granulated white sugar
4 large eggs, separated (200g liquid contents)
80 g vegetable oil
80 g water (or coffee)
1/2 teaspoon table salt

Steps:

  • Preheat oven to 325°F. Grease and line bottom of a 9"x2.5" round cake pan; do not line or grease sides. Cake may overflow in a 2"-tall pan.
  • Reserve 60g sugar. Blend and sift the cake flour, cocoa powder, remaining sugar, and salt.
  • Blend the egg yolks, vegetable oil, and water.
  • Beat egg whites to soft peaks; gradually add reserved 60g sugar while beating to stiff peaks.
  • Mix the flour mixture into the egg yolk mixture until smooth.
  • Fold ¼ to ⅓ of the beaten egg whites into the flour and egg yolk mixture.
  • Fold the remaining egg whites into the flour and egg yolk mixture in two equal stages.
  • Pour batter into pan and bake until center of the cake springs back when touched and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.

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