Ingredients for Mom's Chocolate Chiffon Cake
- Boiling Water
- Cocoa
- Flour
- Sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Canola Oil
- 8 large eggs (2 for batter, 6 for meringue)
- Vanilla
- Cream Of Tartar
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How to Make Mom's 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: 1 1/2 cups cake flour, 1 1/2 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup freshly brewed hot coffee.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- In a clean bowl, beat 6 large egg whites with an electric mixer until stiff peaks form. Gradually add 1/2 cup granulated sugar, continuing to beat until glossy meringue forms.
- Gently fold 1/3 of the meringue into the batter to lighten it. Then, fold in the remaining meringue in two additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared tube pan and bake for 50-60 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 before removing from the pan.
- Dust with powdered sugar and serve. Enjoy the delicious memories!
Nutrition Information (Approximate per serving)
Sodium
163 g
Sugar
1406g
Fat
96g
Carbs
182g
