Ingredients with Measurements:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 7 large eggs, separated
- 1/2 cup water
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
Special equipment needed:
- 10-inch tube pan
- electric mixer
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C).
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. In another mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
6. Gently fold the egg whites into the chocolate batter until no white streaks remain.
7. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
8. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and invert the pan onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
325°F (160°C)
Serving size:
12 servings
Nutritional information:
Calories: 330
Fat: 17g
Saturated Fat: 2.5g
Cholesterol: 95mg
Sodium: 290mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 28g
Protein: 6g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use 1 cup of buttermilk instead of water for a tangy flavor.
- You can use 1 teaspoon of lemon juice instead of cream of tartar.
Variations:
- Add 1/2 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of cinnamon to the batter for a spicy kick.
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
Tips and tricks:
- Make sure to separate the egg yolks and whites carefully to avoid any yolk in the whites.
- Use room temperature eggs for best results.
- Do not grease the tube pan as the cake needs to cling to the sides to rise properly.
- Cool the cake upside down to prevent it from collapsing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been baked long enough or the egg whites were not beaten enough.
- If the cake sticks to the pan, run a knife around the edges to loosen it.
Food safety advice:
Make sure to use fresh eggs and wash your hands and utensils thoroughly before and after handling raw eggs.
Food history:
Chiffon cake was invented in the 1920s by a California baker named Harry Baker. He kept the recipe a secret for 20 years before selling it to General Mills in 1947.
Flavor profiles:
This chocolate chiffon cake is rich, moist, and chocolatey with a light and airy texture.
Serving suggestions:
Serve the cake as a dessert or a special treat for any occasion.
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Taste: Rich, Moist, Chocolatey, Sweet, Fluffy