Chiffon in French identifies a fantastic light and precious type of fabric. The Cocoa Chiffon Cake is a light and delicate cake, very easy to do and super versatile. You can have it on its own with a cup of tea, or fill it with hazelnut chocolate cream (you know… Nutella) or just transform it in a luxurious Strawberry Shortcake.
The original version is without cocoa and with vanilla, and extremely good alternative to the classic Pan di Spagna, the Italian Sponge Cake.
There is only one critical passage: whipping up the egg whites … not bad for a cake with this looks, eh!
Traditionally you should cook it in the Angel Cake pan, it ooks like the one in the picture, however, if you have a cake pan big enough (25 cm in diameter by 11.5 cm height – 9.8 inches diameter by 4.5 inches heght), it should work just fine.
I got this recipe from an American website and I just converted it here, adding my little touches. The original recipe is this one.
- 7 medium eggs (yolks and whites separated)
- 40 g bitter cocoa in powder
- 180 g (or 180 ml) of boiling water
- 290 g cake flour
- 230 g sugar
- 6 g baking powder
- 1 generous pinch of fine salt
- 110 g of light oil (do not use olive oil)
- ½ vanilla bean or dry vanilla or vanilla extract
- ¼ tsp cream of tartar
- Wash and dry well the mold, it must be free of any grease. Do not grease it and do not flour it. This cake must stick to the pan.
- Preheat oven to 160 ° C and positions the grid on the last level from the bottom.
- Take a container which can withstand the heat and put in the cocoa and add the boiling water. With a fork or whisk dissolve well the cocoa. Let it cool on the side.
- Get a super-mega-giagantic-bowl and pour maybe sifting it, the flour, sugar, yeast, salt. Stir it with a whisk and let it sit on the side as well.
- Separate the eggs: put the egg whites and cream of tartar in the bowl of the mixer or in a bowl ahd whip them till well firm. Do not over-whip them they will go from shiny to lumpy.
- Put the yolks in a smaller bowl with the oil and the vanilla.
- Mix well the yolks and add them to the flour mix.
- Add the cocoa mix and stirr well dissolving all the lumps.
- Incorporate the whites to the resto of the mixture. Take a spoon or thwo of the whites and mix them with not too much care to the flour and cocoa mixture. They will loose their puffiness, but it is ok. This procedure it is done to soften the mixture so that it will be ready to amalgamate properly to the rest of the whites.
- Add the remaining whites in two or three batches, mixing with a spoon or a spatula, not a whisk, starting from the bottom toward the top.
- Pour the mixture in the mold, keep the borders very clean.
- Manage the mold gently not to un-whip the mixture.
- Cook for 50/60 minutes, till a toothpick inserted comes out clean.
- Take it out the oven, let it cool for 10 minutes, then turn it upside-down and wait for it to come down. About one night.
- Alternatively, once the cake is cold, with the fingers together forming almost the shape of a scoop press on the cake all around the edge detaching it, do the same for the inner cylinder as well.
- If the cake is very cold it should not suffer anything. This video, not mine, might help you.
This post is also available in: Italian