Chocolate chiffon cake
Ingredients
- 260 g self-rising flour*
- 135 g sweetened cocoa or hot cocoa mix
- 6 eggs
- 340 sugar, divided
- 1 cup peanut or sunflower seed oil
- 1 cup water
Instructions
- Divide the egg whites and the egg yolks into two bowls.6 eggs
- Whip the egg whites until stiff, adding half of the sugar as you go, to obtain a firm and shiny meringue, and store it in the fridge.340 sugar, divided
- Whip the egg yolks with the remaining half of the sugar, to obtain a light and pale cream.
- Pour the oil into the whipped egg yolk, mixing with the electric beater until it is well blended.1 cup peanut or sunflower seed oil
- Sift flour and cocoa into the mixture, then add water a little at a time until you have a smooth batter.135 g sweetened cocoa or hot cocoa mix, 1 cup water, 260 g self-rising flour*
- Gently fold the egg whites into the cocoa mixture, from top to bottom, constantly turning the bowl, until properly incorporated.
- Preheat the oven to 365°F. Pour the batter gently into the chiffon cake pan; the pan should NOT be greased or coated. The whole point of this cake pan is that the batter rises and sticks to the walls of the pan.
- Bake the chocolate chiffon cake for 55 minutes.
- Take the chocolate chiffon cake out of the oven and turn it upside down on the special little feet that the pan features, so that the cake can cool upside down. I know it sounds strange but this is the way it's done, trust the process.
- When the chocolate chiffon cake is completely cold, flip it over again, and use a knife to gently dislodge it from the pan. Store it well wrapped in foil until ready to serve.
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