Chocolate Chiffon Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1/2 c. + 1 Tbls. unsweetened Dutch process cocoa3/4 c. boiling water1 3/4 c. sifted cake flour1 3/4 c. sugar2 tsp. baking powder1/2 tsp. salt3 oz. walnut oil1 oz. safflower oil6 large egg yolks10 egg whites (room temp.)2 tsp. vanilla extract1 1/4 tsp. cream of tartar
Preheat oven to 325. In medium bowl, combine cocoa and boiling water, whisk until smooth, cool.
In large bowl, combine flour, sugar (less 2 tbls.), baking powder, salt. Whisk to blend. Make a well in the center and add oils, yolks, cocoa mixture and vanilla.
In electric mixer, beat egg whites until frothy. Add cream of tartar and continue to soft peaks. Add remaining 2 tbls. sugar and continue to stiff peaks.
Fold whites into chocolate mixture in two or three steps.
Pour into unprepared 10-inch tube pan and bake approx. 60 min. until a tester comes clean and the cake springs back to the touch.
Invert cake pan over wine bottle and cool completely. Serves 14.
Number of Servings: 14
Recipe submitted by SparkPeople user BONITARAE.
In large bowl, combine flour, sugar (less 2 tbls.), baking powder, salt. Whisk to blend. Make a well in the center and add oils, yolks, cocoa mixture and vanilla.
In electric mixer, beat egg whites until frothy. Add cream of tartar and continue to soft peaks. Add remaining 2 tbls. sugar and continue to stiff peaks.
Fold whites into chocolate mixture in two or three steps.
Pour into unprepared 10-inch tube pan and bake approx. 60 min. until a tester comes clean and the cake springs back to the touch.
Invert cake pan over wine bottle and cool completely. Serves 14.
Number of Servings: 14
Recipe submitted by SparkPeople user BONITARAE.
Nutritional Info Amount Per Serving
- Calories: 253.6
- Total Fat: 10.2 g
- Cholesterol: 87.8 mg
- Sodium: 237.4 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 1.3 g
- Protein: 6.2 g
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