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RECIPES | Cakes

Chocolate

Chiffon Cake

A light and fluffy chocolate cake ideal for breakfast or an after-dinner treat. Makes two cakes; each cake serves 8-10.

By Chef Donald Wressell
Difficulty
3/3
Working time
70 minutes
Yield
Two-625g cakes
Contains
Eggs, Gluten
Ingredients
  • 1/2 cup + 1 tablespoon (55g)Guittard Organic Natural Cocoa Powder
  • 3/4 cupBoiling water
  • 1 1/2 cup (175g)Cake flour
  • 1 1/3 cup (275g)Sugar
  • 2 teaspoonsBaking powder
  • 1 teaspoonSalt
  • 1/2 cupVegetable oil
  • 9 eggWhites
  • 6 eggYolks
  • 1/4 cup (50g)Sugar
  • 1 teaspoonVanilla extract
  • 1 teaspoonCréme of tartar

Method

  1. 1

    Pre-heat oven to 325° F. Hydrate cocoa powder with boiling water. Allow to cool to room temperature.

  2. 2

    Whisk together cake flour, sugar, baking powder and salt. Set aside. 

  3. 3

    Whisk together cocoa powder/water mixture with egg yolks and vanilla extract.

  4. 4

    Whisk all above into a smooth mixture. This should be done just before the egg whites (see below) are ready.

  5. 5

    Beat whites to a firm peak with remaining sugar and creme of tartar and immediately fold into cocoa, egg yolk-oil mixture.

  6. 6

    Bake for about 60 minutes.

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