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!

Summary

Preparation Time10 MinCooking Time55 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Cocoa1⁄2 Cup (8 tbs)
 Boiling water3⁄4 Cup (12 tbs)
 Sifted cake flour1 3⁄4 Cup (28 tbs)
 Sugar1 3⁄4 Cup (28 tbs)
 Baking powder1 Tablespoon
 Salt3⁄4 Teaspoon
 Cooking oil1⁄2 Cup (8 tbs) (salad)
 Egg yolks5 , unbeaten
 Vanilla2 Teaspoon
 Egg whites8 (1 cup)
 Cream of tartar1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 954 Calories from Fat 335

% Daily Value*

Total Fat 38 g58.5%

Saturated Fat 8.3 g41.6%

Trans Fat 0 g

Cholesterol 231.4 mg

Sodium 774.8 mg32.3%

Total Carbohydrates 150 g50.1%

Dietary Fiber 10.9 g43.6%

Sugars 88.9 g

Protein 20 g39.3%

Vitamin A 5.4% Vitamin C

Calcium 35.3% Iron 51%

*Based on a 2000 Calorie diet

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
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