Chocolate chiffon cake

chocolate chiffon cake

chocolate chiffon cut up

7 Egg yolks
50g (¼ cup) castor sugar
¼ tsp salt
4 Tbsp rice bran oil
1/2 c cocoa powder
2 Tbsp Mocona coffee powder
3/3 c boiling water
110g (4 oz) Self-raising flour
7 Egg whites
½ tsp cream of tartar
130g (2/3 cup) Superfine sugar


In a bowl combined cocoa powder, coffee and water until smooth and cool at room temperature. (I prepare this in advance over night). Preheat oven to 170 deg C. Prepare a 23 cm tube pan, greased.

To make egg yolk batter

Beat egg yolks with sugar till pale, then add in salt and oil, mix briefly till looks like mayonnaise.
Add in chocolate mixture which had thicken and mix well. Fold in sieved flour until forms batter.

To make egg white foam
Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until stiff peaks form.

Gently fold beaten egg white foam into egg yolk batter in 3 batches until fully combined. (Do not overmix)
Pour batter into tube pan. Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.

Bake in preheated oven for 65 minutes. (When lightly pressed, the cake will spring back)
Immediately upon removing the cake from the oven turn upside down and flat surface so it is suspended over the counter. Let cool completely before removing the cake from pan.

To remove cake from pan
Run a palette knife around the side of the pan and center core, gently try remove cake with fingers sliding in pan and remove cake.