The cocoa chiffon cake is excellent both plain and filled or glazed, being very soft it is well suited for decoration. Its lightness recalls the name of the fabric used to make clothes, it is a very soft and fluffy cake that keeps well for several days. Also, it is naturally lactose-free and can be made gluten-free using rice flour. The chiffon cake is an American-origin dessert, very similar to the Pan di Spagna due to its lightness. There are many versions of the Chiffon cake, from simple orange, lemon, two-tone, with chocolate chips, and also filled, it is a very versatile batter. To make this super-soft cake, a specific baking pan is used that has feet for cooling upside down. Also try the coffee version!!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: American
Ingredients
- 5 eggs
- 2/3 cup water
- 1 2/3 cup flour (or gluten-free rice flour)
- 1/4 cup unsweetened cocoa powder (gluten-free)
- 2/3 cup sugar
- 3/4 tsp cream of tartar (gluten-free)
- 1 vanilla bean
- 1 3/4 tsp baking powder (gluten-free)
- 2/3 cup sunflower oil
Tools
- 2 Bowls
- 1 Pan (for 22 cm chiffon cake)
- 1 Mixer
Steps
In a bowl, whip the egg whites to stiff peaks with a pinch of salt. As soon as the egg whites start to foam, add the cream of tartar. When they are white and firm, add half of the sugar and continue to whip until the sugar is well incorporated.
In another bowl, mix the egg yolks well with the remaining sugar and vanilla seeds using a whisk or an electric mixer on low speed. There is no need to whip.
Add the sifted flour with baking powder and cocoa, oil, and water to the egg yolk mixture, mixing with a whisk.Gently fold in the egg whites, mixing from the bottom up with a spatula.
Pour the mixture into the chiffon cake pan, without greasing.
Bake at 320°F for 40 minutes in a preheated static oven.
Remove from the oven and leave the pan upside down until it releases on its own.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination
Advice
It keeps for 4-5 days in a cake container.
It keeps for 4-5 days in a cake container.
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