Ingredients for Chocolate Chiffon Cake
- 1 ¾ cups granulated sugar
- Cake Flour
- Cocoa
- 1 ½ teaspoons baking powder
- Baking Soda
- 1 teaspoon salt
- Egg Yolks
- Canola Oil
- 1 cup cold water
- Vanilla
- Egg Whites
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How to Make Chocolate Chiffon Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together the wet ingredients: oil, water, eggs, vanilla extract, and vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- In a small bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared tube pan and bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the cake immediately onto a wire rack and let it cool completely upside down. This prevents the cake from collapsing.
- Once cool, frost and decorate as desired.
Nutrition Information (Approximate per serving)
Sodium
122 g
Sugar
1208g
Fat
73g
Carbs
149g
