COCOA CHIFFON CAKE
8
30 minutes
DESSERT
Cocoa chiffon cake is a light and airy dessert that combines the richness of cocoa with the fluffiness of chiffon. The recipe typically involves whisking egg yolks with sugar and vegetable oil, then incorporating sifted cake flour, cocoa powder, baking powder, and a hint of salt for a balanced flavor. Egg whites are beaten separately until they form stiff peaks and gently folded into the batter, which gives the cake its signature airy texture. Baked until golden and set, this cake is often served plain, dusted with powdered sugar, or with a light frosting or glaze, making it a perfect treat for any occasion.
Ingredients
- ⅔ cup cocoa
- ¾ cup boiling water
- 7 eggs, separated
- 1¾ cups sugar
- 1½ cups flour
- 1½ tsps. baking soda
- 1 tsp. salt
- ½ cup oil
- 2 tsps. vanilla extract
COCOA GLAZE
- 3 Tbsps. melted margarine
- 2 Tbsps. light corn syrup
- ⅓ cup cocoa powder.
- 1 tsp. vanilla extract
- 2 cups confectioners' sugar
- 4 to 5 Tbsps. hot water
Directions
- Preheat oven to 325°.
- In a small bowl stir together cocoa and water until smooth; set aside. In a large mixer bowl beat egg whites until foamy. Gradually add ¼ cup sugar and continue beating until stiff but not dry.
- In a medium mixer bowl, combine flour, remaining sugar, baking soda, and salt. Blend in egg yolks, oil, vanilla, and cocoa mixture. Beat at low speed until smooth. Carefully fold in egg whites until thoroughly blended.
COCOA GLAZE
Pour batter into ungreased 10-inch tube pan. Bake for 1 hour and 10 minutes. When done, immediately invert on a soda bottle. Cool at least 3 hours before removing so that it will not fall. When cool, loosen edges and remove cake from pan.
In a small mixer bowl, combine margarine, corn syrup, and cocoa, and beat well. Beat in vanilla and confectioners' sugar. Add hot water, I tablespoon at a time until glaze is smooth and of pouring consistency. Pour over cooled cake.
