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Mahogany Chiffon Cake Recipe
|Boiling water||3⁄4 Cup (12 tbs)|
|Cocoa||1⁄2 Cup (8 tbs)|
|Cake flour/1 3/4 cups all-purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Egg whites||1 Cup (16 tbs) (1 Or 8)|
|Cream of tartar||1⁄2 Teaspoon|
|Chocolate glaze/Cake toppings||1⁄2 Cup (8 tbs) (Right)|
Serving size: Complete recipe
Calories 4313 Calories from Fat 1427
% Daily Value*
Total Fat 162 g249.8%
Saturated Fat 27.1 g135.6%
Trans Fat 7.4 g
Cholesterol 185.1 mg
Sodium 4829.3 mg201.2%
Total Carbohydrates 708 g236%
Dietary Fiber 66.9 g267.7%
Sugars 419.9 g
Protein 88 g176.4%
Vitamin A 4.3% Vitamin C
Calcium 38.2% Iron 96.6%
*Based on a 2000 Calorie diet
Heat oven to 325°.
Stir together flour, sugar, soda and salt.
Make a "well" and add in order: oil, egg yolks, cooled cocoa mixture and the vanilla.
Beat until smooth.
Beat egg whites and cream of tartar in large mixer bowl until whites form very stiff peaks.
Gradually pour egg yolk mixture over beaten whites, gently folding just until blended.
Pour into ungreased tube pan, 10 X 4 inches.
Bake until top springs back when touched lightly, 65 to 70 minutes.
Invert pan on funnel; let hang until cake is completely cool.
Spread with glaze or serve with one of the toppings.
High Altitude (5000 feet) for all-purpose flour: Heat oven to 350°.
Increase flour to 1 3/4 cups and decrease soda to 3/4 teaspoon.
Beat egg whites just until stiff.