Deliciously melt in the mouth! Light, fluffy and airy. Like a little fairy in your mouth! 🙂
This cake was invented in the 1920’s by a Californian named Henry Baker who sold the recipe to General Mills in the 1940’s. – Enjoy! 😉
You may scale the recipe down to make cupcakes or however you wish..
If you would like to scale the recipe back you are welcome to do so which I often do. For example: I often make 1/3rd of this recipe which gives me approximately 17 mini cupcakes in my Ottimo cupcake machine.
Do not grease your cake pans! Chiffon cakes cling to the sides to rise. If you grease your pans – they will not rise as high.
Instead of using two (23 cm diameter) cake pans – you may use a single 23 cm all in one deep cake pan which will take longer to bake and you will need to cut it in half using a thread of cotton or a bread knife if you don’t have cotton, creating 2 cakes which you may then sandwich together with frosting 😉
6 large eggs plus one additional egg white (30 grams)
2 cups (200 grams) sifted cake flour
1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)
3/4 cup (150 grams) granulated sugar
2 teaspoons (8 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon salt
1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)
3/4 cup (180 ml) freshly brewed coffee or water, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar (optional)
150 g (3/4 cup) granulated sugar
Use room temperature eggs. Separate the yolks from their whites. Be careful not to get any yolk in your whites.
Do not grease your cake pans!
Preheat oven to 165 C (325 F).
Butter two (23 cm diameter) cake pans.
In a large mixing bowl – sift your first 7 ingredients.
In another bowl – Whisk your next set of 4 ingredients being your egg yolks (excluding the whites) together with your vegetable oil, coffee and vanilla.
Make a well in the center of your flour and pour in your wet mixture. Whisk until smooth, scraping down the sides of bowl with spatula as needed.
In another bowl beat your egg whites together with the cream of tartar until soft peak stage. Gradually add your sugar and continue to beat until almost stiff peak stage.
Using a large wire whisk or rubber spatula, gently fold your egg whites into the batter in 3 portions or just until blended – Do NOT deflate your egg whites by over folding them and be careful not to deflate or knock out any air from your mixture.
Before pouring your batter into pans, gently tap the bowl against your counter. This will dislodge any air bubbles in the batter which may rise to the surface of your cake and pop, resulting in an uneven surface – OR – Gently run a metal butter knife through batter in a figure 8 or swirling motion to get rid of any air pockets.
Pour batter evenly into ungreased cake pans. Gently smooth surface and bake in preheated oven for about 55 – 60 minutes.
Cake is done when a skewer inserted into center comes out clean and it springs back when a finger is gently pressed onto its surface.
Remove from oven, place a cake rack over surface of cake and flip to invert. Allow cakes to cool upside down in their tins on cake rack. Allow to cool down completely in pans.
Once cakes have completely cooled down – remove them by running a flat metal spatula or a thin bladed metal knife up against the inner side walls of pan. Once you have loosened the cake, place a cake rack or dinner plate over it’s surface and invert to remove.
BUTTERCREAM CHOCOLATE ICING OR BUTTER CREAM CHEESE ICING:
The below frosting is enough to ice a single layer cake. If you are making a double layered cake you will need to double this frosting.
To cut back on the calories you may replace some of the butter with homemade or bought cream cheese.
If adding the cream cheese, do not add the water. Instead replace it with cream cheese.
500 ml (264 g) icing sugar
62 ml (30.92 g) cocoa
125 g butter or margarine
5 ml vanilla essence
30 ml boiling water
Total: 455 g frosting
Sift dry ingredients together. Cream in butter and essence and lastly boiling water, a little at a time, beating very well. The texture should be soft and creamy. Smear the icing between the two layers. Sandwich together and ice the rest of the cake. Garnish with grated dark or milk chocolate.