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Chocolate Chiffon Cake with Vanilla Icing

  • 12servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups granulated sugar - divided use

  2. 1 1/2 cups cake flour

  3. 2/3 cup unsweetened cocoa powder

  4. 2 teaspoons baking powder

  5. 1 teaspoon salt

  6. 1/2 teaspoon baking soda

  7. 1/2 cup vegetable oil

  8. 7 large eggs, separated and at room temperature

  9. 3/4 cup cold water

  10. 1/2 teaspoon cream of tartar Vanilla Icing:

  11. 1/3 cup butter

  12. 2 cups powdered sugar

  13. 2 teaspoons vanilla extract

  14. 2 to 4 tablespoons hot water

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F (160°C).

  2. For Cake: In a large bowl, combine 1 3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda. Add oil, egg yolks, water and vanilla and beat until smooth.

  3. In a larger bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.

  4. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended.

  5. Pour into ungreased 10-inch tube pan.

  6. Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate.

  7. For Vanilla Icing: In medium saucepan melt butter over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until smooth and of desired consistency.Spread top of cake with icing, allowing some to drizzle down sides.

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