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Brazilian Chocolate Chiffon Cake Recipe
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||3 Teaspoon|
|Instant coffee powder||2 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Unsweetened chocolate||3 Ounce|
|Cream of tartar||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4218 Calories from Fat 1649
% Daily Value*
Total Fat 189 g290.1%
Saturated Fat 42.4 g211.8%
Trans Fat 2 g
Cholesterol 1268.9 mg
Sodium 3573.7 mg148.9%
Total Carbohydrates 591 g197%
Dietary Fiber 18.9 g75.7%
Sugars 338.3 g
Protein 73 g146%
Vitamin A 29.2% Vitamin C
Calcium 140.9% Iron 239.8%
*Based on a 2000 Calorie diet
Make a well and add in order, salad oil, egg yolks, water and vanilla.
Beat with a spoon until smooth.
Add melted chocolate and blend well.
Add cream of tartar to egg whites.
Beat until egg whites form very stiff peaks.
Gently fold egg yolk and chocolate mixture into egg whites until well blended.
Fold, do not stir.
Turn batter into an ungreased 10-inch tube pan.
Bake in a slow oven (325°F.) 70 to 75 minutes or until cake springs back when touched lightly with finger.
Invert pan and let stand until cool.
Loosen cake from sides of pan and remove.