Cocoa Chiffon Cake
June 20, 2012
Chiffon cakes have been around for decades already, capturing many hearts. If you want to bake some for yourself or for family and friends, look no further.
A chiffon cake is described as a very light cake made out of vegetable oil, baking powder, flour, sugar, eggs, and flavorings. It’s a mix of both foam and batter type cakes. In distinction with butter, the conventional fat used in cake making, it’s actually a little hard to beat air into oil. Thus, chiffon cakes, like angel cakes and other foam cakes, get its fluffy texture through beating egg whites until they become stiff, and then folding them into the cake batter before baking.
What’s even better, it’s cocoa chiffon cake! Fluffy and chocolaty rolled into one. Doesn’t that sound delightful?
| Cocoa Chiffon Cake • 3/4 cup boiling water • 1/2 cup cocoa • 1 1/2 cups flour, sifted • 1 3/4 cups sugar • 1 1/2 tablespoons baking powder • 1/2 tablespoon salt • 1/2 cup oil • 1 teaspoon vanilla • 1/2 teaspoon almond extract • 7 eggs, separated • 1/2 teaspoon cream of tartar Blend cocoa and water and cool. Mix flour, baking powder and salt. Beat yolks with half of sugar. In another bowl, beat whites with cream of tartar, gradually adding rest of sugar till stiff peaks form. Fold in yolk mixture and dry ingredients. Spoon into ungreased tube pan. Bake about 65 minutes at 325°. Invert to cool. |
Enjoy! 🙂
- Whipped Cream Chocolate Frosting Recipe - December 3, 2014
- Chocolate Hazelnut Cake Recipe - November 26, 2014
- Broiled Banana Chocolate Pudding Recipe - November 19, 2014
Oops. Thanks for pointing out the error. We have fixed the recipe.
No of yolks not mentioned in Cocoa chiffon cake