The chiffon cake with chocolate chips is a very tall American cake. In the past, I have already made this type of cake, the Nutella chiffon cake and the orange chiffon cake. This one I present today is the best chiffon cake I have ever made! High, soft, spongy, and slightly moist inside. In this version, I added lots of chocolate chips inside, but for a perfect Chiffon Cake, I reveal a couple of tips (tricks).
1) First of all, you have to flour the chocolate chips very well, then pour half of them into the batter and the rest on the surface a second before baking the cake.
2) Another thing, no less important, the true chiffon cake, the one and only, must be baked in this mold (which you’ll find in the tools section) because it needs to cool upside down; only this way will you achieve all its softness.
3) Last tip, valid for all desserts, always sift all the flours, including the baking powder and cream of tartar.
If you’re looking for other types of cakes, take a look at these:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 361.68 (Kcal)
- Carbohydrates 50.30 (g) of which sugars 30.86 (g)
- Proteins 7.60 (g)
- Fat 15.93 (g) of which saturated 3.40 (g)of which unsaturated 9.91 (g)
- Fibers 0.58 (g)
- Sodium 51.08 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs
- 1/2 cup vegetable oil
- 3/4 cup water
- 2 1/2 cups all-purpose flour
- 1 orange zest (grated)
- 1 packet vanillin (or other flavoring)
- 1 packet baking powder
- 1 packet cream of tartar
- 1 1/2 cups sugar (extra fine)
- 4 oz chocolate chips
Tools
- 1 Bundt Pan chiffon cake mold
- 1 Spatulas
- 1 Mixer
Procedure
Separate the egg yolks from the whites, beat the whites until very stiff.
Then add the cream of tartar and beat for another 30 seconds.
In the stand mixer bowl, beat 6 egg yolks with the sugar until they become fluffy, then add the seeds from a vanilla bean and the grated zest of an orange.
Add the water and oil gradually while beating the mixture.
Mix carefully with the whisk until you get a homogeneous and creamy mixture, at this point add the salt, flour, and baking powder, mixing gently.
Add the previously beaten egg whites, mixing from bottom to top in a counterclockwise direction without deflating the mixture, finally add just half of the chocolate chips.
Pour everything into the Chiffon Cake mold with feet, and pour the rest of the chips on the surface.
Bake your chiffon cake with chocolate chips for 50 minutes at 320°F in the static oven mode. Let your chiffon cake rest upside down with the legs facing the ground until it is completely cooled. At the end, you will need to detach the top part of the mold, using a thin and sharp knife. Sprinkle with powdered sugar and serve!
Cake Storage
The chiffon cake with chocolate chips can be stored under a cake dome for up to 3 days. Alternatively, once cooled, you can also freeze it.
Tips
Always do the toothpick test because every oven has its times and ways of baking, insert it in the center of the cake taking care to make it reach the bottom. If it comes out clean and dry it means the cake is ready to be taken out.
FAQ (Questions and Answers)
How to make the perfect Chiffon Cake?
1) Beat the egg whites with the sugar perfectly, ensuring that the mixture sticks to the sides of the bowl.
2) Choose the right mold, make sure it does not have non-stick walls. The doses are directly linked to its size, and you should never grease or flour the walls because the cake needs to cling.
3) At the end of baking let it cool upside down for at least 3 hours before removing the mold.
Watch the video recipe:
