Chocolate chiffon cake

6 servings
25 min
20 min
Very Easy


Number of serving: 6

150 ml milk

60 ml cooking oil

6 egg yolks

110 g plain flour

20 g cocoa powder

1/4 teaspoon bicarbonate of soda

6 egg whites

1/2 teaspoon cream of tartar

150 g caster sugar


  • 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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