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Cocoa Chiffon Cake Recipe
|Cocoa||1⁄2 Cup (8 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Cake flour||1 3⁄4 Cup (28 tbs), sifted|
|Sugar||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Egg whites||1 Cup (16 tbs) (7 To 8)|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 4116 Calories from Fat 1441
% Daily Value*
Total Fat 163 g250.4%
Saturated Fat 35.8 g179.2%
Trans Fat 0 g
Cholesterol 1295.6 mg
Sodium 3122.5 mg130.1%
Total Carbohydrates 639 g213%
Dietary Fiber 67 g267.9%
Sugars 355.3 g
Protein 102 g205%
Vitamin A 30.3% Vitamin C
Calcium 160.2% Iron 119.6%
*Based on a 2000 Calorie diet
Sift the flour, sugar, baking powder, and salt together into a bowl.
Make a well in the center of the dry ingredients; add oil, egg yolks, cooled cocoa mixture, and extract.
Beat until smooth.
Beat egg whites with cream of tartar until frothy.
Gradually add 3/4 cup sugar, continuing to beat until stiff peaks are formed.
Slowly pour egg yolk mixture over entire surface of meringue.
Carefully fold together until just blended.
Turn batter into an ungreased 10-inch tubed pan, turning pan as you pour in batter.
Bake at 325Â°F 55 minutes; increase temperature to 350CF and bake for 10 to 15 minutes, or until cake tests done.
Immediately invert pan and cool cake completely.