Chocolate Chiffon Cake Recipe


Preparation Time20 MinCooking Time1 Hr 10 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
Main Ingredient


 Water3/4 Cup (16 tbs)
 Unsweetened cocoa1/2 Cup (16 tbs), sieved
 Cake flour1 3/4 Cup (16 tbs), sieved
 Salt1 Teaspoon
 Baking soda1 1/2 Teaspoon
 Sugar1 3/4 Cup (16 tbs), sieved
 Vanilla extract2 Teaspoon
 Eggs- 7 no-Â€Â™s, separated into yolks and whites
 Cream of tartar1/2 Teaspoon (Salad Oil- Â½ cup)


2. Preheat an oven to 162.5C (325F).

4. In a medium sized bowl, sieve flour, salt, baking soda and sugar together. Once well sieved, add vanilla extract, egg yolks, cocoa mixture and salad oil.
5. Using an electric beater or wooden spoon, mix well till smooth. Keep aside.
6. In another bowl, place egg whites and sprinkle cream of tartar over them.
7. Using an electric beater, beat at high speed till egg whites reach stiff peak stage.
8. Add cocoa batter to stiffly beaten egg whites and using a rubber spatula fold gently till well mixed.
9. Transfer batter to 10 inch tube pan/ Bundt pan and bake for 65 to 70 minutes.
10. Once baked, cool completely on a cake wire rack or invert over a bottle neck. Cool for minimum 1 ½ hours.
11. Once cooled, loosen cake carefully using a spatula.

12. Cut into slices and serve with chocolate sauce and vanilla ice cream. If serving next day/ later, cover in foil/ air tight container and store overnight.

Test if cake is done by inserting a cake tester or a toothpick at the centre of the cake. If it comes out clean, the cake is ready.