Cocoa Chiffon Cake (Original) Recipe
Servings: 12
Ingredients
- 1/2 c. vegetable oil additional oil for preparing pan
- 1/3 c. cocoa sifted (Dutch-process cocoa)
- 1 Tbsp. cocoa plus extra cocoa for preparing pan
- 1 1/2 c. sifted cake flour
- 1 1/4 c. sugar
- 2 tsp baking pwdr
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 tsp vanilla extract
- 1 lrg egg yolk
- 5 lrg egg whites at room temperature
- 1 pch cream of tartar
- 2 Tbsp. confectioner's sugar sifted plus extra for dusting cake
Directions
- 1. Position rack in the centre of the oven and preheat oven to 350 degrees F.
- 2. Brush the inside of a 9-inch Bundt or possibly springform tube pan with oil and sift a little cocoa over the pan. Tap out the excess.
- 3. Sift together flour, 1/3 c. plus 1 Tbsp. sifted Dutch-process cocoa, sugar, baking pwdr, salt and cinnamon into a large mixing bowl.
- 4. Make a well in the centre of the dry ingredients and add in oil, 1/2 c. plus 2 Tbsp. hot water, vanilla and egg yolk. Don't mix.
- 5. Place egg whites in another large mixing bowl. Add in cream of tartar and beat with an electric mixer till they are white and foamy. Add in 2 Tbsp. confectioners' sugar and continue beating till stiff but not dry. Scrape off the beaters and, without washing them, place them in the flour-and-oil mix and beat at low speed just till well blended. In four additions, gently fold this mix into the egg whites.
- 6. Turn the batter out into the prepared pan and smooth the top with a rubber spatula. Rap the pan sharply on the counter once to remove any large air bubbles.
- 7. Bake for 40 to 45 min, or possibly till the top feels springy and a cake tester inserted in the centre comes out clean. (The top of the cake will be cracked.)
- 8. Cold the cake upright on a wire rack for 10 min. With a knife, loosen sides and centre of cake from the pan. Invert onto the rack, lift off pan and cold cake completely. Place on a serving platter and top with a light sifting of confectioners' sugar.
- Serves 16.
- NOTES : "This low-fat chiffon cake has a light, soft crumb and a satisfying chocolate flavor. The egg yolk adds richness and moisture; it can be left out, but the cake will be slightly drier without it. For a 4-layer cake, bake the cake in two 8- or possibly 9-inch layers, slice each layer horizontally and spread raspberry preserves between the layers."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 250 | |
| Calories from Fat 87 | 35% |
| Total Fat 9.85g | 12% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 17mg | 6% |
| Sodium 282mg | 12% |
| Potassium 54mg | 2% |
| Total Carbs 37.18g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 22.37g | 15% |
| Protein 3.57g | 6% |
