How to Make Cocoa Chiffon Cake
Cocoa chiffon cakes are almost the same as chocolate chiffon cakes but some variants (like this one) do not use unsweetened melted chocolate. They instead use cocoa powder. As all hiffon cakes are, this recipe creates light and low-fat chiffon cake with soft crumbs.
Ingredients:
- ½ cup vegetable oil and some extra for a preparing pan
- 1/3 cup and 1 tablespoon Dutch-processed cocoa plus extra
- 1 ½ cup sifted flour
- 2 teaspoons baking powder
- 1 ¼ cup sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ teaspoon cinnamon
- 5 large egg whites
- 1 large egg yolk
- A pinch of cream of tartar
- 2 tablespoons confectioners’ sugar
Instructions:
- Preheat oven to 350 degrees.
- Grease 9 or 10 inch pan with oil. Sift in a little cocoa into the pan and tap out the excess powder.
- In a large bowl, sift flour, cocoa, sugar, baking powder, cinnamon and salt together.
- Make a well in the middle and pour in egg yolk, oil, vanilla and warm water.
- Take another container and beat egg whites and cream of tartar. Use an electric mixer and wait until they get foamy and thick.
- Add confectioners’ sugar while beating.
- Transfer the beater into the egg yolk mixture and beat in low speed.
- Fold this mixture into the egg whites by four parts.
- Bake for 40 to 45 minutes.
- Let it cool and dust with confectioners’ sugar or try frosting.