Description
An airy, cloud-like chocolate chiffon cake made with Dutch-process cocoa, whipped egg whites, and a delicate dusting of confectioners’ sugar.
Ingredients
⅔ cup cake flour (weigh your flour or use the “fluff and sprinkle“ method and level it off; you can make Homemade Cake Flour)
1¼ tsp baking powder
½ cup Dutch-process cocoa powder
5 large eggs (50 g each w/o shell) (separated into whites and yolks)
⅔ cup granulated sugar (divided in half)
¼ cup neutral oil (4 Tbsp)
95 ml whole milk or water (⅓ cup + 1½ Tbsp)
1 tsp vanilla extract
For Serving:
1 Tbsp confectioners’ sugar (for dusting; optional)
Instructions
1. Preheat oven to 325°F (165°C) and prepare an ungreased 7-inch or 8-inch chiffon tube pan.
2. Sift cake flour, baking powder, and Dutch-process cocoa powder together in a medium bowl.
3. Whisk egg yolks, half of the sugar, neutral oil, milk or water, vanilla extract, and sifted dry mixture in a bowl until smooth.
4. Beat egg whites with remaining sugar in a clean bowl until stiff, glossy peaks form.
5. Gently fold whipped whites into the chocolate batter in 3 additions, pour into pan, and bake for 45-50 minutes.
6. Invert pan immediately to cool completely, release with a spatula, and dust with optional confectioners’ sugar.
Notes
Do not grease the tube pan. Invert the pan immediately after baking to prevent the cake from collapsing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 190
- Sugar: 18g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 8g
- Protein: 5g