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August 12, 2011
Chocolate Chiffon Cake
Traditional Cakes & Pies
Prep time:
15 minutesbaking time:
45 to 50 minutes“Nana's tall and light Chocolate Chiffon Cake always drew praise from guests.”
Ingredients
Serves 12
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (4-ounce) bar sweet baking chocolate
- 1/2 cup hot water
- 5 large eggs, separated
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Chocolate curls and confectioners' sugar, optional
Directions
1
Preheat oven to 350°F. Combine flour, baking powder and salt in small bowl; set aside.
2
Combine chocolate and hot water in small heavy saucepan. Melt chocolate over low heat, stirring often; set aside.
3
Beat egg whites in clean large bowl with electric mixer set at high speed until foamy. Gradually beat in granulated sugar until stiff peaks form; set aside.
4
Combine chocolate mixture, egg yolks and vanilla extract in large bowl. Beat with electric mixer set at low speed until well blended, scraping down sides of bowl once. Gradually add flour mixture to chocolate mixture. Beat until well blended.
5
Fold chocolate mixture into egg white mixture until chocolate mixture is evenly incorporated.
6
Pour into ungreased 10-inch tube pan. Run long metal spatula through center of batter to break up any large air bubbles. Bake until top springs back when lightly touched, 45 to 50 minutes. Invert cake in pan onto metal funnel or bottle. Let cool completely. Remove cake from pan. Garnish with chocolate curls and confectioners' sugar, if desired.
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Grandma's Secret Tips!
Grandma's Secret Tips!
Nana knew that egg whites will beat to a much higher volume if they are brought to room temperature first. As a little trick, Nana also added the sugar very gradually to prevent the egg whites from collapsing during whipping.
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