Chiffon Chocolate Chip Cake Recipe
Chiffon Chocolate Chip Cake is an one dish who's secret is still a mystery for many. This recipe is going to demystify that for you. This Chiffon Chocolate Chip Cake when served as Dessert is sure to please your family members. Mark this Chiffon Chocolate Chip Cake, or else you will later regret bookmarking this recipe.
Summary
Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Main IngredientChocolate Chip
Ingredients
Cake flour- 11/8 cups, sifted
Sugar- 3/4 cup plus 2 tablespoons
Baking powder- 11/2 teaspoons
Salt- 1/2 teaspoon
Cooking (salad) oil- 1/4 cup
Egg yolks- 3, unbeaten
Cold water- 1/3 cup
Almond extract- 1 teaspoon
Egg whites- 1/2 cup, (4 to 5)
Cream of tartar- 1/4 teaspoon
Chocolate- 1 1/2 ounces, (11/2 squares), grated
Directions
GETTING READY
1.Start by preheating the oven to 350F degrees
MAKING
2.In a bowl, sift flour, 1/2 cup sugar, baking powder and salt together
3.Make a well in center and add in order, the oil, egg yolks, water and extract; beat until smooth and set aside
4.Beat egg whites until frothy in a large, wide bowl; add cream of tartar and continue to beat slightly
5.Gradually add remaining sugar, beating well after each addition; beat until rounded peaks are formed and whites do not slide when bowl is inverted
6.Slowly pour yolk mixture over entire surface of whites
7.Fold gently until completely blended; sprinkle grated chocolate over top and gently fold in with a few strokes
8.Pour into ungreased 9x9x2 inch pan
9.Bake in the oven for 30 to 35 minutes, or until cake tests done
10.Invert and rest edges of pan on the edges of two other pans; let hang until cold
SERVING
11.Serve with cream
1.Start by preheating the oven to 350F degrees
MAKING
2.In a bowl, sift flour, 1/2 cup sugar, baking powder and salt together
3.Make a well in center and add in order, the oil, egg yolks, water and extract; beat until smooth and set aside
4.Beat egg whites until frothy in a large, wide bowl; add cream of tartar and continue to beat slightly
5.Gradually add remaining sugar, beating well after each addition; beat until rounded peaks are formed and whites do not slide when bowl is inverted
6.Slowly pour yolk mixture over entire surface of whites
7.Fold gently until completely blended; sprinkle grated chocolate over top and gently fold in with a few strokes
8.Pour into ungreased 9x9x2 inch pan
9.Bake in the oven for 30 to 35 minutes, or until cake tests done
10.Invert and rest edges of pan on the edges of two other pans; let hang until cold
SERVING
11.Serve with cream
