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Cocoa Chiffon Cake

Canadian.Recipes's picture
  Cocoa 1⁄2 Cup (8 tbs)
  Boiling water 3⁄4 Cup (12 tbs)
  Cake flour 1 3⁄4 Cup (28 tbs), sifted
  Sugar 1 Cup (16 tbs)
  Baking powder 3 Teaspoon
  Salt 3⁄4 Teaspoon
  Cooking oil 1⁄2 Cup (8 tbs)
  Egg yolks 7
  Vanilla extract 2 Teaspoon
  Egg whites 1 Cup (16 tbs) (7 To 8)
  Cream of tartar 1⁄2 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)

Mix cocoa and boiling water together until smooth; set aside to cool.
Sift the flour, sugar, baking powder, and salt together into a bowl.
Make a well in the center of the dry ingredients; add oil, egg yolks, cooled cocoa mixture, and extract.
Beat until smooth.
Set aside.
Beat egg whites with cream of tartar until frothy.
Gradually add 3/4 cup sugar, continuing to beat until stiff peaks are formed.
Slowly pour egg yolk mixture over entire surface of meringue.
Carefully fold together until just blended.
Turn batter into an ungreased 10-inch tubed pan, turning pan as you pour in batter.
Bake at 325°F 55 minutes; increase temperature to 350CF and bake for 10 to 15 minutes, or until cake tests done.
Immediately invert pan and cool cake completely.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4116 Calories from Fat 1441

% Daily Value*

Total Fat 163 g250.4%

Saturated Fat 35.8 g179.2%

Trans Fat 0 g

Cholesterol 1295.6 mg431.9%

Sodium 3122.5 mg130.1%

Total Carbohydrates 639 g213%

Dietary Fiber 67 g267.9%

Sugars 355.3 g

Protein 102 g205%

Vitamin A 30.3% Vitamin C

Calcium 160.2% Iron 119.6%

*Based on a 2000 Calorie diet

Cocoa Chiffon Cake Recipe