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Chocolate Chiffon

Yield one 10-inch cake


  • 1 1/2 cups sifted cake flour
  • 2 1/4 cups sugar, divided
  • 2/3 cup sifted cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plus 3 tablespoons vegetable oil
  • 8 eggs, separated
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream
  • 1/4 cup sifted powdered sugar
  • Chopped walnuts (optional)

How to Make It

  1. Sift together flour, 1 3/4 cups sugar, cocoa, soda, and salt in a large mixing bowl. Make a well in center of dry ingredients; add oil, egg yolks, water, and vanilla. Beat at high speed of electric mixer 5 minutes or until mixture is smooth.

  2. Beat egg whites (at room temperature) in a large mixing bowl at medium speed of electric mixer until soft peaks form. Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat about 4 minutes at medium speed or until stiff peaks form.

  3. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites. Gently fold the chocolate-yolk mixture into whites.

  4. Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 350° for 1 hour or until cake springs back when lightly touched. Remove from oven; invert pan, and let cool completely before removing cake from pan.

  5. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Frost top of cake with whipped cream, and garnish with walnuts, if desired.

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