Chiffon Chocolate Chip Cake Recipe
Ingredients
| Cake flour | 11/8 Cup (16 tbs), sifted | |
| Sugar- 3/4 cup plus 2 tablespoons | ||
| Baking powder | 11/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Cold water | 1/3 Cup (16 tbs) | |
| Almond extract | 1 Teaspoon | |
| Egg whites- 1/2 cup, (4 to 5) | ||
| Cream of tartar | 1/4 Teaspoon | |
| Chocolate | 1 1/2 Ounce | |
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
Chef
