Chiffon Cocoa Cake Recipe
The chiffon cocoa cake is a vanilla flavored cocoa cake. Prepared with a batter of cake flour and eggs with added sugar, the chiffon cocoa cake is baked and hung before serving and is very delicious on its own!
Ingredients
| Cocoa | 1/2 Cup (16 tbs) | |
| Boiling water | 3/4 Cup (16 tbs) | |
| Cake flour | 13/4 Cup (16 tbs), sifted | |
| Sugar | 1 3/4 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Cooking oil | 1/2 Cup (16 tbs) | |
| Egg yolks | 5 | |
| Vanilla | 2 Teaspoon | |
| Egg whites | 1 Cup (16 tbs) | |
| Cream of tartar | 1/2 Teaspoon |
Directions
GETTING READY
1.Start by preheating the oven to 325F degrees
MAKING
2.Mix cocoa and boiling water and set aside to cool.
3.In a large bowl, sift cake flour, 1 cup sugar, baking powder and salt together
4.Make a well in center and add in order, the oil, egg yolks, cooled cocoa mixture and vanilla
5.Beat until smooth and set aside
6.In a large, wide bowl, beat egg whites until frothy
7.Add cream of tartar and continue to beat slightly
8.Gradually add the remaining 3/4 cup sugar, beating well after each addition
9.Beat until rounded peaks are formed and whites do not slide when bowl is inverted
10.Slowly pour yolk mixture over entire surface of whites
11.Fold gently until completely blended
12.Pour into un greased 10-inch tubed pan
13.Bake in the oven for 55 minutes, then at 350°F. 10 to 15 minutes, or until cake tests done
14.Invert over funnel or bottle and let hang until cold
SERVING
15.Serve with cream
1.Start by preheating the oven to 325F degrees
MAKING
2.Mix cocoa and boiling water and set aside to cool.
3.In a large bowl, sift cake flour, 1 cup sugar, baking powder and salt together
4.Make a well in center and add in order, the oil, egg yolks, cooled cocoa mixture and vanilla
5.Beat until smooth and set aside
6.In a large, wide bowl, beat egg whites until frothy
7.Add cream of tartar and continue to beat slightly
8.Gradually add the remaining 3/4 cup sugar, beating well after each addition
9.Beat until rounded peaks are formed and whites do not slide when bowl is inverted
10.Slowly pour yolk mixture over entire surface of whites
11.Fold gently until completely blended
12.Pour into un greased 10-inch tubed pan
13.Bake in the oven for 55 minutes, then at 350°F. 10 to 15 minutes, or until cake tests done
14.Invert over funnel or bottle and let hang until cold
SERVING
15.Serve with cream
Chef
