RECIPES | Cakes
Chocolate
Chiffon CakeA 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
- ContainsRecipe 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
Pre-heat oven to 325° F. Hydrate cocoa powder with boiling water. Allow to cool to room temperature.
- 2
Whisk together cake flour, sugar, baking powder and salt. Set aside.
- 3
Whisk together cocoa powder/water mixture with egg yolks and vanilla extract.
- 4
Whisk all above into a smooth mixture. This should be done just before the egg whites (see below) are ready.
- 5
Beat whites to a firm peak with remaining sugar and creme of tartar and immediately fold into cocoa, egg yolk-oil mixture.
- 6
Bake for about 60 minutes.
