Guilt-free chocolate chiffon cake recipe
INGREDIENTS:
50 grams unsweetened cocoa powder
177 grams boiling water
175 grams sifted cake flour
350 ounces sugar
10 grams baking powder
3.5 grams salt
80.5 grams walnut oil
27 grams safflower oil
6 large eggs, separated
4 additional whites
8 grams Vanilla
4 grams Cream of tartar
Preheat the oven to 325°F
In a medium bowl combine the cocoa and boiling water and whisk until smooth. Cool.
In a large mixing bowl combine the flow, all but 2 tablespoons of the sugar, baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oils, egg yolks, chocolate mixture, and vanilla and beat 1 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons of sugar and beat until stiff peaks form when the beater is raised slowly. Fold 1 heaping cup of egg whites into the chocolate mixture with a large balloon wire whisk, slotted skimmer, or angel food cake folder. Gently fold in the remaining egg whites until just blended.
Pour into the tube pan (the batter will come to 1 3/4 inches from the top), run a small metal spatula or knife through the batter to prevent air pockets.
Bake for 60 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center.
Invert the pan, placing the tube opening over the neck of a soda to suspend it well above the counter.
Allowl the cake to cool completely in the pan.
Loosen sides with a long metal spatula and remove the center core of the pan.
Dislodge the bottom and center core with a metal spatula or thin, sharp knife.
Invert onto a greased wire rack and reinvert onto a serving plate.
Wrap airtight.
50 grams unsweetened cocoa powder
177 grams boiling water
175 grams sifted cake flour
350 ounces sugar
10 grams baking powder
3.5 grams salt
80.5 grams walnut oil
27 grams safflower oil
6 large eggs, separated
4 additional whites
8 grams Vanilla
4 grams Cream of tartar
Preheat the oven to 325°F
In a medium bowl combine the cocoa and boiling water and whisk until smooth. Cool.
In a large mixing bowl combine the flow, all but 2 tablespoons of the sugar, baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oils, egg yolks, chocolate mixture, and vanilla and beat 1 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons of sugar and beat until stiff peaks form when the beater is raised slowly. Fold 1 heaping cup of egg whites into the chocolate mixture with a large balloon wire whisk, slotted skimmer, or angel food cake folder. Gently fold in the remaining egg whites until just blended.
Pour into the tube pan (the batter will come to 1 3/4 inches from the top), run a small metal spatula or knife through the batter to prevent air pockets.
Bake for 60 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center.
Invert the pan, placing the tube opening over the neck of a soda to suspend it well above the counter.
Allowl the cake to cool completely in the pan.
Loosen sides with a long metal spatula and remove the center core of the pan.
Dislodge the bottom and center core with a metal spatula or thin, sharp knife.
Invert onto a greased wire rack and reinvert onto a serving plate.
Wrap airtight.
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