Chocolate Chiffon Cake
Have you seen a Chiffon fabric? Light and airy? Well that’s what this cake is suppose to be – light and airy!!
The most important difference in a Chiffon Cake is that it uses oil instead of butter; and the eggs whites are whipped up making the cake rise up high.
Most Chiffon cakes are usually baked in Bunt pans and such but as a cake decorator I always bake them in regular cake pans, and decorate them as costume cakes layered with fillings, frosted and even decorated with fondant.
- Mixer - Hand Mixeror Kitchen-Aid or K-mixwhich ever works for you.
- Cake Pans
- Parchment Paper
- Baking Tray
- Cooling Rack
- 85 grams /3/4 cup Coco
- 190 grams / 2 cups Cake Flour
- 225 grams /1 Cups Sugar (divided)
- 1½ tsp Baking Soda
- 1 tsp Salt
- ½ cup Vegetable Oil
- 4 egg yolks
- 6 egg whites
- ¼ tsp Cream of tartar.
- ¾ cup boiling water.
- Preheat oven to 170 C / 340 F.
- Prepare pans for baking - grease and line
- Sift flour, salt and baking soda.
- Pour boiling water into the coco powder and set aside.
- Cream half the sugar with the egg yolks, until pale, light and fluffy.
- Once eggs are light and fluffy, add in the oil slowly.
- Start adding the flour. (I had an accident and got some coco powder into my flour but do not add the coco powder)
- And the cooled Coco powder liquid.
- Add the vanilla and set aside.
- In a clean bowl grease free bowl, with whisk attachment, add the eggs whites and cream of tartar. Whisk for a minute then slowly add in the remaining sugar.
- Whisk until stiff peaks but still shinny.
- Gently and slowly fold the egg whites into your cake batter.
- You batter is not ready.
- Since I do not bake the Chiffon cake into a bunt pan I do use a rose flower nail into my pan to assist baking. (as shown below)
- Bake until a skewer inserted in the center comes out clean. About 35 to 40 minutes. The cake should have risen well.
- Let cool completely before decorating.
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____________________________________________________________________________________________I do hope you enjoy this recipe. Feel free to write a comment and share your feedback.
This cake was used to decorate my Victorian style Pipe cake with Royal Icing.