Chocolate Chiffon Cake
A community recipe by BuffyNot tested or verified by Nigella.com
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Sift flour, cocoa, sugar, bicarb, baking powder, salt and 2 teaspoons of cream of tartar together. Separate eggs and mix together, egg yokes, water, vanilla and oil, beat this with a fork and add to dry ingredients, mix well and set aside. Beat egg whites until white and frothy and then add ½ teaspoon cream of tartar. Beat until white and peaky. Pour the batter mixture into the middle of the egg white mixture and gently fold two together. Do not beat!! (it should look like chocolate mousse) Place in oven for 1 hour at 160* Cool in pan upside down (hang the cake), when cool then turn out to ice. (do not grease pans!!) Icing: Mix 1 pkt icing sugar, 125 grams butter, 2 tablespoons cocoa (heaped), milk/cream cheese (to make a nice soft icing)
Introduction
This is the best chocolate cake in the world!
Ingredients
Serves: 8
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 pinch of salt
- 1¼ cups sugar
- ½ cup cooking oil
- 5 large eggs
- 1 teaspoon vanilla
- 1 cup water
- ½ teaspoon cream of tartar
- 2 tablespoons unsweetened cocoa
Method
Chocolate Chiffon Cake is a community recipe submitted by Buffy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 4 Others have said
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Posted by lindaljones on 15th January 2012
Show more commentsIs the flour meant to be self-raising or plain flour?
"hang the cake" is done when you make a chiffon cake in an angel (bundt) pan. it's simply keeping your pan upside done on its legs, if its has, or balancing it on top of a closed jar/bottle or a glass kept with its bottom side up..this step is done so that the cake keeps its volume and does not sink back into itself.
What size cake tin ?
I'm not sure what you mean by hang the cake?