Chiffon Chocolate Cake Ingredients:
- 4 eggs, separated
- 150ml whole milk
- 220g sugar
- 125ml Vegetable Oil
- Zest of 1 Lemon
- 1 Tbsp Vanilla Extract
- 1 Tbsp Baking Powder
- 240g All-Purpose Flour
- 40g Cocoa Powder
Chiffon Chocolate Cake Method:
- In the bowl of a stand mixer, beat egg whites until stiff peaks appear. Remove and set aside.
- In the same stand mixer bowl, beat together egg yolks,vanilla extract, oil and sugar until creamy and pale.
- Add milk and lemon zest. Mix until fully incorporated.
- Sift in flour, baking powder and cocoa powder.
- Mix until fully incorporated and no lumps remain visible
- Gently fold in half of the beaten egg whites. MIX GENTLY so you do not deflate them.
- When incorporated, add the remaining egg whites and GENTLY fold in.
- Pour the batter in a greased pan.
- Bake in a 180°c preheated oven, bottom heat only, fan on, for 50 min or until a skewer inserted to the middle comes out clean.
- Remove from the oven and let it cool.
- Unmold and dust the top with powdered sugar.
Source: marcooks.lb - Marc Ferzli