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Cocoa Chiffon Cake
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 50 min
- Yield
- 8.00 serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- May contain soy — check ingredients
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cocoa Chiffon Cake brings together 1/3 cup water, boiling, 1/4 cup cocoa, good quality important, 1 cup cake flour (sifted before measuring) in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 1/3 cup water, boiling
- 1/4 cup cocoa, good quality important
- 1 cup cake flour (sifted before measuring)
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 4 egg yolks
- 1/2 teaspoon pure vanilla extract
- 4 egg whites
- 1/4 teaspoon cream of tartar
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Instructions
Stir cocoa and boiling water until smooth - cool.
Sift dry ingredients.
Add egg yolks, cooled cocoa mixture and vanilla.
Beat with a wooden spoon until smooth.
Beat egg whites and cream of tartar until they hold soft peaks.
Fold in gently.
When baked cool (turned upsidedown and balanced on 2 tins so that surface does not touch the rack).
Ease cake out of tin after it has completely cooled.
Keep Cooking
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