Chocolate Chiffon Cake

The most important difference in a Chiffon Cake is that it uses oil instead of butter; and the eggs whites are whipped up making the cake rise up high.

Most Chiffon cakes are usually baked in Bunt pans and such but as a cake decorator I always bake them in regular cake pans, and decorate them as costume cakes layered with fillings, frosted and even decorated with fondant.

I tried a couple of recipes from various on line sources, like All recipes, cooks.com and such. But never found any that suited my requirements. This cake is light as a chiffon but firm so I can decorate it even with heavy fondant.

I have used it as a top layer of a three tier cake. I would not recommend using it in between tiers.

Makes 
One 8" bunt cake or
One 8" cake layer about 2 1/2 inch tall
Two 6" cake layers each 2 inch tall
One 6" cake layer about 3 1/2 inch tall

Ingredients
85 grams /3/4 cup Coco
190 grams / 2 cups Cake Flour
225 grams /1 Cups Sugar (divided)
1 1/2 tsp Baking Soda
1 tsp Salt
1/2 cup Vegetable Oil
4 egg yolks
6 egg whites
1/4 tsp Cream of tartar.
3/4 cup boiling water.


Method:
Preheat oven to 170C / 340F.
Prepare pans for baking
Sift flour, salt and baking powder.

Pour boiling water into the coco powder and set aside.

Cream half the sugar with the egg yolks, until pale, light and fluffy. See below picture.

Once eggs are light and fluffy, add in the oil slowly whisking at the same time.

The mixture will look like mayonnaise.

Start adding the flour. (I had an accident and got some coco powder into my flour but do not add the coco powder)

And the cooled Coco powder liquid.

Add the vanilla and set aside.

In a clean bowl grease free bowl, with whisk attachment,  add the eggs whites and cream of tartar.

Whisk until stiff peaks but still shinny.

Gently and slowly fold the egg whites into your cake batter.

You batter is not ready.

Since I do not bake the Chiffon cake into a bunt pan I do use a rose flower nail into my pan to assist baking.

Bake until a skewer inserted in the center comes out clean. About 35 to 40 minutes. The cake should have risen well.
Let cool completely before decorating.

I do hope you enjoy this recipe. Feel free to write a comment and share your feedback.

This cake was used to decorate my Victorian style Pipe cake with Royal Icing. Sorry I took so long to post the recipe.

I do hope you enjoy this recipe.
Thanks for stopping by.