Chocolate Chiffon Cake

Happy Friday! Chinese New Year (CNY) is next week and I am feeling kinda bluesy. I have to say this is the time when I miss my family the most. Anyway, still no CNY treats in sight and at this rate, it’s looking highly unlikely I would be having a CNY baking marathon especially since my classes will be starting next week. I did have a hankering for cake though yesterday and I made this delicious, chocolaty, light as air chiffon cake. Great for an any day treat or that special dessert for the upcoming Valentine’s Day. Enjoy.

1-1/2 cups all-purpose flour
1/4 cup Dutch process cocoa powder, sifted
1-1/4 cups sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chocolate sprinkles (I use the Guittard bittersweet chocolate sprinkles from King Arthur Flour)
7 large eggs, separated
1/2 cup vegetable oil (I use extra light olive oil)
3/4 cup chocolate milk (I use Trader Joe’s chocolate soy milk to make it non dairy)
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar

1. Adjust oven rack to the middle position and heat oven to 350ºF.
2. Whisk flour, cocoa, 1/2 cup sugar, baking powder, salt, and chocolate sprinkles together in a large bowl.
3. In a separate bowl, whisk egg yolks, oil, milk, and vanilla extract together.
4. With an electric mixer, whip egg whites and cream of tartar on medium-low speed until foamy. Then increase mixer speed to medium-high and whip the whites until soft mounds form. Gradually add the remaining 3/4 cup sugar and continue to whip until stiff peaks form.
5. Whisk egg yolk mixture into flour mixture until smooth. Fold 1/3 of the whipped egg whites into the batter with a large rubber spatula until combined. Then carefully fold in the remaining egg whites.
6. Pour batter into an ungreased tube pan and bake for 55 to 60 minutes or until a toothpick/skewer inserted into the center comes out clean. Invert cake pan and let cake cool completely. To remove the cake, run a small, thin-blade knife around the edge (including around the tube) and bottom of the cake and gently tap to loosen it. Serve.

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2 Replies to “Chocolate Chiffon Cake”

  1. Thank you for the recipe. This is such a delicious treat. So light and flavorful. Great idea with the soy milk. You are so talented!

    1. You are very welcome! I’m so happy you enjoyed the cake. :)

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