chiffon cake

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Chocolate Chiffon Cake

Published April 5, 2013 by rainbow28

# Recipe from

Yes!  I baked 2 items today.  While waiting for the potato starch to reach home.  I decided to give this recipe a try.  My verdict, I omitted the frosting, thus not sweet at all.  The chiffon rise nicely and fluffy.  But I find it abit too dry.  I still prefer my old recipe which I learnt from Sugar Inc.

chocolate chiffon


2 cups Flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch of salt
1 ¼ cups sugar
½ cup cooking oil
5 large egg(s)
1 teaspoon vanilla
1 cup water
½ teaspoon cream of tartar
2 tablespoons cocoa powder


  1. Sift flour, cocoa, sugar, bicarb, baking powder, salt and 2 teaspoons of cream of tartar together.
  2. 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.
  3. Beat egg whites until white and frothy and then add ½ teaspoon cream of tartar. Beat until white and peaky.
  4. 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)
  5. Place in oven for 1 hour at 160*
  6. Cool in pan upside down (hang the cake), when cool then turn out to ice. (do not grease pans!!)
  7. Icing: Mix 1 pkt icing sugar, 125 grams butter, 2 tablespoons cocoa (heaped), milk/cream cheese (to make a nice soft icing)