Chocolate Chiffon Cake Variation
Prep time
Cook time
Total time
Serves: 4-7" pans or 1- 12 cup capacity tube pan
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Unsweetened Cocoa Powder ¼ cup (24g)
  • Hot Water ⅓ cup
  1. Combine the hot water with the cocoa powder to make a paste
  2. In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly.
  3. Reserve.
  4. In a small bowl combine the hot water with the cocoa powder and whisk to a paste.
  5. In another large bowl combine the oil, egg yolks, the cocoa paste and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
  6. Add the liquid mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
  7. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy.
  8. Once it starts to gain volume and strength (it will get whiter and thicker) add in the other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
  9. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  10. Pour into UN- greased but parchment paper lined cake pans (or un-greased tube pan) and bake in preheated 325°F oven for approximately 35 minutes or when toothpick inserted comes out with moist crumbs
  11. Cool to warm and then remove from pans to cool the rest of the way
Recipe by Gretchen's Bakery at