Diana's Desserts - www.dianasdesserts.com

Chocolate Chiffon Cake

Servings: 12-16
What is a Chiffon Cake?

Chiffon cake is said to have been created in the late 1940's by a professional baker, chiffon cake is distinguished from others of its genre by the fact that oil, rather than solid shortening, is used. It contains leavening, such as baking powder, and stiffly beaten egg whites, which contribute to its rather spongecakelike texture.

Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

This lovely chocolate chiffon cake recipe uses cocoa powder instead of melted chocolate to give it it's wonderful taste. Make sure to use cake flour for this cake.

2 cups sugar, divided
1 1/2 cups cake flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
7 eggs, separated and at room temperature
3/4 cup cold water
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Confectioners' sugar, for dusting

1. Heat oven to 325°F (160° C).

2. Combine 1-3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth.

3. Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into an ungreased 10-inch tube pan.

4. Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate. Dust cake with confectioners' sugar.

Makes 12-16 servings.

Source: DianasDesserts.com
Date: August 2, 2003