The cocoa chiffon cake is excellent both plain and filled or glazed. Its softness makes it suitable for decoration. Due to its lightness, it takes its name from the fabric used for making clothes. It is a very soft and fluffy cake that keeps well for several days. Furthermore, it is naturally lactose-free and can also be prepared gluten-free using rice flour. The chiffon cake is an American dessert, similar to the Sponge Cake due to its lightness. You can find many versions of the Chiffon Cake, from simple orange, lemon, two-tone, with chocolate chips, and even filled. It’s a very versatile batter. To make this very soft cake, a specific pan with feet is used 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
- Seasonality: Autumn, Winter
Ingredients
- 5 eggs
- 150 ml water
- 200 g flour (or gluten-free rice flour)
- 30 g unsweetened cocoa powder, gluten-free
- 130 g sugar
- 4 g cream of tartar (gluten-free)
- 1 vanilla bean
- 8 g baking powder, gluten-free
- 150 ml sunflower oil
Tools
- 2 Bowls
- 1 Pan (for 22 cm chiffon cake)
- 1 Mixer
Steps
In a bowl, beat 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 beating until the sugar is well incorporated.
In another bowl, mix the egg yolks well with the remaining sugar and vanilla seeds with a whisk or an electric mixer on low speed. No need to whip.
Add the sifted flour with baking powder and cocoa, oil, and water to the yolk mixture, stirring with a whisk.Gently fold in the egg whites, mixing from bottom to top with a spatula.
Pour the mixture into the chiffon cake pan, without greasing.
Bake at 320°F (160°C) for 40 minutes in a preheated static oven.
Remove from oven and let the pan cool upside down until it detaches on its own.
ATTENTION: consult the Italian Celiac Association guide and carefully read the ingredients, to ensure they are not contaminated by gluten
Advice
Keeps for 4-5 days in a cake container.
Keeps for 4-5 days in a cake container.
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