CHIFFON CHOCOLATE CAKE

Chiffon Chocolate Cake

Ingredients

• All Purpose flour-2/3 Cup
• Egg White, At Room Temperature -4
• Egg Yolks, At Room Temperature -3
• Sugar-1 Cup
• Cocoa Powder-1/3 Cup
• Baking Powder-1 1/4 Teaspoons
• Baking Soda-1/2 Teaspoon
• Salt-1/4 Teaspoon
• Sunflower, Canola, Vegetable, or Corn Oil-1/2 Cup
• Water or Coffee, At Room Temperature-1/3 Cup
• Vanilla Essence-1 1/2 Teaspoons

Method

STEP-1

Preheat your oven to 350 degrees F (180 degrees C).

STEP-2

Sift together the flour, baking powder, baking soda, and salt. (3 times).

STEP-3

Whisk together with coco powder and sugar. Set aside.

STEP-4

Then whisk together the oil, coffee or water and vanilla essence. Set aside.

STEP-5

In the bowl of your electric mixer (or with a hand mixer) beat the egg yolks.

STEP-6

Turn the mixer on low speed and slowly pour the egg yolks into the oil mixture and beat until well combined. Gradually add the flour mixture and beat until well incorporated.

STEP-7

In a separate mixing bowl, fitted with the whisk attachment (or with a hand mixer), beat the egg whites until soft peaks form. 

STEP-8

Gently fold the egg whites into the batter (in three stages) just until blended

STEP-9

Pour the batter into the prepared pan and bake for about 35 - 40minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

STEP-10

Cool on a wire rack for about 15 minutes. To remove the cake from the pan, run a spatula around the inside of the pan to loosen the cake. Invert onto a wire rack/plate.

Decorate with your choice.

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