Printable | Taste of Home

Chocolate Chiffon Cake

1-3/4 cups sugar
1-1/2 cups cake flour
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
7 eggs, separated
3/4 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Confectioners' sugar

Let eggs stand at room temperature for 30 minutes. In a large mixing

Printed from tasteofhome.com Oct 8, 2008

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Chocolate Chiffon Cake cont.

bowl, combine the sugar, flour, cocoa, baking soda and salt. In
another bowl, whisk the egg yolks, water, oil and vanilla. Add to dry
ingredients; beat until well blended. In another mixing bowl, beat
egg whites and cream of tartar until stiff peaks form; fold into
batter. Gently spoon into an ungreased 10-in. tube pan. Cut
through batter with a knife to remove air pockets. Bake on the lowest
oven rack at 325° for 60-65 minutes or until cake springs back
when lightly touched. Immediately invert pan; cool completely, about
1 hour. Run a knife around side and center tube of pan. Remove
cake to a serving plate. Dust with confectioners' sugar.

Yield: 12-16 servings.