Mom's Chocolate Chiffon Cake

“Straightforward, unadorned, chocolatey rich, among the many delicious memories of my childhood. This was a birthday staple in out house. Hope you enjoy it.”
READY IN:
1hr 25mins
YIELD:
1 10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine boiling water and cocoa. Stir until smooth. Set aside to cool.
  2. Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg YOLKS, cooled cocoa mixture, and vanilla, in that order. Beat slightly with each addition; after all are added, beat until smooth.
  3. In a separate large bowl, beat egg WHITES with cream of tartar until very stiff peaks form.
  4. Slowly pour the chocolate mixtre over the eggwhites in a thin stream Fold gently until well blended.
  5. Bake in an UNgreased 10" tube pan for 55 minutes at 325°F Then increase heat to 350°F and bake for another 10 minutes.
  6. Invert pan and cool. Ice with chocolate icing, if desired.

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