Chocolate Chiffon Cake | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Chocolate Chiffon Cake

by · 37 comments
Chocolate Chiffon Cake01

This is a very light version of chiffon cake with minimum sugar, using olive oil instead. The texture is light, soft and fluff. I have made this cake for many times. Recently I made one for my church friends. To highlight this humble, soft cake, I decorated it with whipped cream, dressed a bit of chocolate sauce on top. The fresh strawberries really popped up and contributed a fresh taste and feel. Well, if you’re running out of time, no worries. This chiffon cake still tastes good on its own without all those extras.

Chocolate Chiffon Cake Recipe (Printable recipe)

Prep time:
Cook time:
Yield: Prepare an ungreased 20cm (8 in) round tube pan (removable base preferred)

Chocolate Chiffon Cake03

Ingredients:
  • 3 egg yolks
  • 30 gm caster sugar
  • 45 ml milk, room temperature
  • 35 ml olive oil
  • 60 gm cake flour
  • ½ tsp baking powder
  • 15 gm cocoa powder
Ingredients of meringue:
  • 4 egg whites
  • ⅓ tsp cream of tartar
  • 60 gm caster sugar
Chocolate Chiffon Cake Procedures01

Chocolate Chiffon Cake Procedures02
Inverted my cake on a flask perfectly.
Method:
  1. Preheat oven to 180C / 350F.
  2. Mix the egg yolks with sugar. Stir in the milk and olive oil. Combine well.
  3. Sift in the cake flour, baking powder and cocoa powder. Stir in the egg yolk mixture. It should be no lumps inside.
  4. Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles from. Add the cream of tartar and mix well. Add the sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form. (Note: please refer to this video “How To Beat Egg Whites”.)
  5. Lightly fold-in the meringue into the egg yolk mixture in three batches until just combined. (Note: please refer to this video "How To Fold-in Egg Whites".)
  6. Pour the batter into the ungreased cake pan and bake in preheated oven for about 15 minutes. Reduce oven temperature to 160C / 320F. Continue to bake for another 20 minutes. A needle comes out clean when inserted in the middle. Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the pan.
Chocolate Chiffon Cake02
Notes:
  • The baking time depends on the power of the oven.
  • If the cake surface turns brown too early or rises too quickly, the oven temperature could be too high then. Reduce the oven temperature a bit or cover the cake with a foil and continue baking.

37 comments :

  1. thank you for the recipe. i'm so excited to try it out! I just recently started making sponge cake and gotten into beating the egg white to stiff peak. Mine usually comes out great straight out of the oven but it loses height by the time it cools. I hope this inverted cool down will solve that problem. By the way, i think there's a typo in the recipe "35 milk olive oi "

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    Replies
    1. Sorry for the typo. Updated the recipe. Thanks for asking.

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  2. Hi Christine, did you mean "35ml olive oil" instead of "35 milk olive oil"?

    ReplyDelete
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    1. Sorry for the typo. Updated the recipe.

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  3. Dear Christine,

    Really admired your baking. Thank you for sharing them and your reply to everyone, you really kind hearted person. God bless you abundantly. I want to ask regarding this chiffon cake. Is it possible to make it with ordinary cake pan? I don't have that special chiffon pan. Please advise me. Thank you. Loisa.

    ReplyDelete
    Replies
    1. Thanks for your kind words.
      Yes, you can use ordinary cake pan instead. As this kind of light cake tends to shrink after removing from oven as the temperature drops, that's why we often use the chiffon cake pan. Don't grease you pan and invert it quickly once it's done. Hope your cake won't shrink too much.

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  4. Hi Christine, what size cake pan did you use?

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    1. It's a 20cm (8 in) round tube pan with removable base.

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  5. Hi Christine, what is cream of tartar, is there any other replacement for this ? I notice you only need 1/3 tsp which is very minimal, can I omit it ?

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    Replies
    1. It helps to stabilize the beaten egg whites as a result the cake will rise well. You don't need too much of it.
      You may use 1 tsp of lemon juice to substituent it.

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  6. A perfectly light and airy chiffon, Christine.

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  7. Christine, it is my first time making a chiffon cake and it is yummy! Your recipe is easy to follow and works really well. Thanks very much!

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    1. Glad that you liked it. Thanks for letting me know.

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  8. Must chiffon be bake in tube pan ?

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    1. It's not a must, only preferable as a chiffon tube pan can help prevent the cake from shrinking back once removed from the oven.

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  9. Dear Christine, thank you for your wonderful recipes. I have made all your chiffon cakes with so much success. However, I have just baked the chocolate chiffon cake and although it is very soft, it is not as fluffy and a bit denser than the other cakes. I'm not sure what I have done wrong as have followed your recipe directly. Would the oven temperature be the problem even though I followed the correct temperature? Thank you very much!

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    Replies
    1. Hi Kaman,
      This cake has incorporated minimum level of oil, yet the texture will be as soft as the other chiffon cakes.

      It could be something wrong with the beaten egg whites or the batter. How did your beaten egg whites look like? How was your batter before putting in the oven? If you have the past successful experience, you might think back what part of making this cake was different.



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  10. Hi christine,
    What type of oven do you use to make chiffon cake (fan forced or conventional)? Do i need to reduce the oven temperature from this recipe by 20 degree celcius if i use fan forced oven?

    Thank You

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    Replies
    1. I use conventional oven, often use normal bake mode without fan-forced. If I use fan-forced, I'd state clearly in the recipe.
      Yes, if you want to use fan forced oven, reduce 20C then.


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  11. Hello..can I use round pan instead of tube pan?..thanks!

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    1. Yes, you can if you don't mind the middle part will shrink a bit when cooled down.

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  12. Can I substitute olive oil with melted butter?
    Yesterday I baked banana chiffon cake, the taste n texture were good but it came out half hollow. Pls advise.

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    1. Hi Jannat,
      Sure, you can use melted butter instead.
      Could be too much air inside and puffed up in the oven. Did you check my tutorial video links on the sidbar of this blog? There are tips on how to whip and fold-in egg whites. They might help.

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  13. y is your egg yolks 3 n egg white 4? but for pandan chiffon u used 5 yolks n 5 whites?

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    1. It's all about balancing the wet and dry ingredients, so both are different amount used.

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  14. don't need to beat the egg yolks till creamy? like pandan chiffon cake?

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    1. No. The aeration of the cake depends on the beaten egg whites, not egg yolks.

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  15. Tks for the recipe. Oops...the top cracked but cake still taste gd...will try again. Is cream of tartar compulsory,I dont have a 1/3tsp so how many gm of tartar must I add?

    ReplyDelete
    Replies
    1. It's normal that the top cracks a bit.
      1/3tsp of cream of tartar is a very small amount. Any electric kitchen weight can't measure it.
      The cream of tartar is to help stabilise the beaten egg whites.

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  16. Hi Christine, I baked this chiffon cake yesterday and the result was great! Cake was soft and fluffy. Thanks for sharing. Btw, I have bought your cookbook, easy recipe 1&2. Thanks for the tips. Cheers. Ottavia.

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    1. Hi Ottavia,
      Glad that you loved this cake. Thanks for your support of my cookbooks !
      Happy cooking !

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  17. Hi christine. I want to try this recipe later but i dont have olive oil at hand. Can i use canola oil instead?

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    Replies
    1. Hi Maricar,
      You can use canola oil instead. Sometimes, I use it to make cakes.

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  18. Thank u ms christine....tried it and its soft and fluffy... Love it ☺️

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    1. Hi Maricar,

      Wonderful ! Congrats on your success.

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  19. hi christine,

    Cake flour same as self raising cake flour

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    Replies
    1. Hi Vanessaleecw,
      They are not the same. Self raising cake flour has got raising agent in it.

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