Chocolate chiffon cake

Chocolate Chiffon Cake
6 servings
Very Easy
45 min



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Preparation25 min
Cook time20 min
  • To make egg yolk batter - melt chocolate and milk in a heatproof bowl over a pan of simmering water.
  • Combine with oil and egg yolks. Fold in flour, cocoa powder and bicarbonate of soda until it forms a batter.
  • Next make egg white foam by beating egg whites and cream of tartar until the mixture forms soft peaks.
  • Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
  • Gently old beaten egg white foam into egg yolk batter until just blended. Pour batter in an ungreased 22 cm tube pan.
  • Bake in a preheated oven at 130 C for 35 minutes then 160 C for a further 25 minutes. Remove from the oven and invert the cake tin onto a wire rack. Allow to cool completely before unmoulding from tin.
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