A light and fluffy chocolate cake ideal for breakfast or an after-dinner treat. Makes two cakes; each cake serves 8-10.
Two-625g cakes
Ingredients
1/2 cup + 1 tablespoon (55g) Guittard Organic Natural Cocoa Powder
3/4 cup boiling water
1 1/2 cup (175g) cake flour
1 1/3 cup (275g) sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
9 egg whites
6 egg yolks
1/4 cup (50g) sugar
1 teaspoon vanilla extract
1 teaspoon créme of tartarA light and fluffy chocolate cake ideal for breakfast or an after-dinner treat. Makes two cakes; each cake serves 8-10.
Equipment: two standard tube pans
Pre-heat oven to 325° F. Hydrate cocoa powder with boiling water. Allow to cool to room temperature.
Whisk together cake flour, sugar, baking powder and salt. Set aside. Whisk together cocoa powder/water mixture with egg yolks. Whisk all above into a smooth mixture. Beat whites with remaining sugar and creme of tartar and fold into cocoa, egg yolk-oil mixture. Divide evenly into standard tube pans (approximately 625g into each pan). Bake for about 60 minutes.
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-chiffon-cake