Once you get used to a chiffon cake, you can’t go back.
This chocolate chiffon cake recipe has instantly become my favourite, and it’s because it sounds really fancy, but is actually very simple. Plus it’s absolutely delicious!
A chiffon cake is like any other cake; the only catch being, using separated eggs. You mix all the ingredients with the yolks and then fold in the egg whites.
The best part about a chiffon cake is that it is dense, because of the oil we add, and fluffy, because of the folded egg whites. Basically, you get the best of both worlds.
Very Important Tips
- SEPARATE THE EGGS WHEN COLD
Separating the egg whites from the yolks is easier when the eggs are cold since the yolk is firmer and less likely to break. After separating the eggs, let them come down to room temperature. This is important, so that the eggs are able to mix better in the batter and rise more easily.
- USE AN ALUMINIUM FOIL TO PREVENT BURNING
So, I found that there are reasons why you shouldn’t be using an aluminium foil, and definitely not keeping it in the oven. But then again, I used it for my cake and it helped in preventing the cake from burning; directing heat only till the cake reaches a nice golden colour.
- BEAT THE EGG WHITES WELL
Under-beating the whites results in air pockets and maybe even the cake collapsing. Having said that, don’t over-beat the egg whites either, since that would end up in a heavy batter which defeats the sole purpose of a chiffon cake, you know.
- RUN A SKEWER OR KNIFE THROUGH THE BATTER
Running a wooden skewer or metal knife through the cake batter once it is in the cake pan, helps in getting rid of all the air bubbles that may arise in the batter. These air pockets can cause the cake structure to collapse.
Check out this article on How to Make the Perfect Chiffon Cake.
– 4 large eggs
– 2 cups of all-purpose flour
– 1/4 cup of cocoa powder
– 1 1/2 cups of sugar
– 1 tsp of baking powder
– 1/4 tsp of baking soda
– 1/2 tsp of salt
– 1/2 cup of oil (I used vegetable oil)
– 3/4 cup of freshly brewed coffee or water, at room temperature
– 1 1/2 tsp of vanilla extract
– 1/2 tsp of cream of tartar, or lemon (optional)
- Separate the eggs as soon as they are out of the refrigerator, this step is crucial (go to Very Important Tips). Let them come down to room temperature; this takes about 30 minutes.
- Preheat the oven to 350°F (180°C) for about 4 minutes.
- Sift all the dry ingredients. like the flour, cocoa powder, 1 cup of sugar, baking powder, baking soda, and salt.
- Whisk the egg yolks, coffee (or water), oil, and vanilla extract in a different bowl.
- Make a well in the center of your flour mixture and add the wet ingredients to it.
- In a separate bowl, beat the egg whites till they start becoming frothy. Add the cream of tartar/lemon (which is completely optional; I didn’t use it). This helps stabilize the whites and form stiff peaks. Add little-by-little of the 1/2 cup of sugar left to the beaten egg whites.
- Once beaten, fold in the egg whites, in 3 batches, to the cake batter. Blend it in the batter, but be careful not to over-blend and hence, deflate the batter.
- Pour the batter in a cake tin and run a skewer/knife through it (go to Very Important Tips).
- Lower the temperature and bake at 325°F (165°C) for 35-40 minutes, or till a toothpick/skewer inserted in the cake comes out clean.
- Once done, take out of the oven, turn it upside down and let it rest for about 1 hour (I have respect for you if you do). And that’s it.
Serve your chiffon cake with a mocha flavoured icing, or sauce (like I did), a chocolate glaze, or possibly anything you would like to have it with. It is airy, yet dense (in a good way) and has so much flavour. Try it out for yourself!